Prep time: 5 min
Chipotle chickpea crostini
Chipotle peppers are smoked jalapeno peppers that offer up heat as well as a smoky finish to any dish. Here the combination works beautifully as a chickpea spread that is perfect atop crostini or alongside crisp vegetables.
1 whole-wheat baguette, sliced thinly
1/2 tsp (2 mL) dried oregano leaves
1 tsp (5 mL) canola oil
1 shallot, minced
3 cloves garlic, minced
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2 tsp (10 mL) minced chipotle pepper in adobo sauce or 1 jalapeno pepper, seeded and minced
1/2 tsp (2 mL) ground cumin
1/2 cup (125 mL) light ricotta or goat cheese
Half a red bell pepper, diced
1 tbsp (15 mL) chopped parsley
Place baguette slices on a large baking sheet and lightly spray with cooking spray. Sprinkle with oregano.
Toast in 425° F (220° C) oven for about 5 minutes or until light golden. Let cool slightly.
In a nonstick skillet, heat oil over medium heat and cook shallot and garlic for 1 minute or until softened. Stir in chickpeas, chipotle and ground cumin and cook for 2 minutes.
Scrape half of the chickpea mixture into a food processor with ricotta cheese and puree until smooth. Scrape into a bowl and stir in remaining whole chickpeas, red pepper and parsley. Spread mixture onto crostini to serve.
Options: Serve the crostini alongside the chickpea mixture as a dip.
For a spicier spread, increase chipotle to 1 tbsp (15 mL).