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Chickpea and pimiento toasts -Tostas con garbanzos y pimientos recipe

Ingredients Makes 12
• 1 baguette
• Oil, for brushing
• 1 x l4oz can chickpeas
• 12 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, crushed
• 2 tbsp chopped fresh parsley, plus extra for garnish
• 2 tsp hot smoked paprika
• 4 pimientos de piquillo, cut into strips
• Salt and freshly ground black pepper

Instructions
• Slice the baguette into rounds about ½ inch thick and brush with a little oil.
• Place on a baking tray and bake in the oven for about 5 minutes or until golden brown.
• Drain the chickpeas and rinse under cold water; set aside.
• Place the oil. lemon juice and crushed garlic in a bowl and whisk together. Stir in the chopped parsley and paprika and then add the drained chickpeas and pirniertto strips.
• Stir vigorously, crushing the chickpeas lightly so that they hold together.
• Place a spoonful of chickpea mixture onto each toast and serve immediately, garnishing with parsley.


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