Cheesy chickpea toast

simple, easy, filling comfort food

Tips

choose your adventure!

This recipe is easily customizable in the best way. Instead of chickpeas, try another white bean like navy or cannellini beans. You can use any tip of bread or cheese you’d like. There are a variety of leafy greens you can use as well, spinach, kale, and mustard all work.

For bread, while i recommend a crusty, more sturdy bread over classic white bread, you can also use pita bread, naan, or any other flatbread.

For more protein add a fried or poached egg! The possibilities are endless with this toast.

Cheesy Chickpea toast

Preparation Time: 10 minutes | Cook Time: 20 minutes | Serving size: 4 -people

Gather

• 4 thick slices sourdough or other crusty bread
• 2 tablespoons olive oil, plus extra for drizzle
• 1 (about 15-ounce) can chickpeas or white beans
• 6 large cloves garlic, chopped
• 1 teaspoon tomato paste
• 1 teaspoon red pepper flakes
• 1 (14-ounce) can crushed, diced or whole tomatoes
• ½ cup water or broth 
• ​​1 teaspoon oregano
• 1 teaspoon thyme
• 2 teaspoons cumin
• Salt and black pepper
• 2-3 ounces leafy greens (about 2 large handfuls), like kale or spinach, cut into small pieces. (I recommend removing the stems from kale, mustards, etc.)
• 4-6 ounces cheese, like provolone, muenster or havarti

Follow

1. Line a rimmed baking sheet with foil, parchment or silicone mat. Arrange bread slices and drizzle lightly with olive oil. Set aside.
2. Drain and rinse chickpeas. Heat the olive oil in a pot or high-sided skillet over medium heat until it shimmers. Add the garlic and cook, stirring, until very lightly golden-brown, 1 to 2 minutes. Add tomato paste and red pepper flakes and cook, stirring, until it begins to darken, about 1 minute.
3. Add the beans, can of tomatoes (break the tomatoes into pieces if they’re whole), water, oregano, thyme and cumin and season with salt and pepper. Bring to a slow simmer and cook; if it’s simmering too rapidly, turn down the heat. Cook until the liquid is reduced and a spoon leaves a clean trail, about 12 to 15 minutes. Meanwhile, position an oven rack to 6 inches from the broiling heat element and heat high.
4. In the last 5 minutes of cooking the chickpeas, stir in the leafy greens. Remove from heat. Taste and season with more salt and pepper as needed.
5. Broil until the bread is golden brown, 1 to 2 minutes. Remove from the oven.
6. To assemble, flip the slices over. Divide the chickpea mixture between the slices, then top with the cheese. Return to the oven and broil until the cheese is melted and browned in spots, 1 to 3 minutes more. Serve warm