Simple Pan Con Tomate with Crispy Chickpeas by @deliciouslyella
2 servings
๐ฅซ
400 g
Chickpeas
๐ถ๏ธ
15 ml
Harissa Paste
๐ซ
15 ml
Extra Virgin Olive Oil
๐
4
Plum Tomatoes
๐
2 slices
Sourdough
๐ง
1 clove
Garlic
๐ง
1 pinch
Flaky Sea Salt
๐ถ๏ธ
1 pinch
Black Pepper
Preparation Steps
Step 1/4
Preheat the oven to 180ยฐC fan / 390ยฐF. On a large baking tray, toss together the chickpeas, harissa, olive oil and a pinch of salt; spread out in a single layer. Place the tray in the oven and cook for 25โ30 minutes until crisp and golden.
Step 2/4
Meanwhile, coarsely grate the tomatoes into a bowl; discard the skins and pour away any excess watery juices. Pour in a good glug of olive oil and season generously.
Step 3/4
Next, toast the sourdough and rub one side of each slice with the raw garlic.
Step 4/4
To serve, spoon the tomato mixture onto each slice of toast, pile on the crispy chickpeas, and plenty of black pepper.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
350 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
30 minutes
Overall
40 minutes
Difficulty
Level
Easy (1/4)
Steps
4 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Spanish
Geographic
Spain, Catalonia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
room temperature
Preservation Infos