Tunisian Chickpea and Harissa Crostini

Ingredients

• 1 loaf Baguette
• 1 can (15 oz) Chickpeas
• 2 tbsp Harissa paste
• 3 tbsp Olive oil
• 2 cloves Garlic
• 1 tbsp Lemon juice
• 1/4 cup Fresh cilantro
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Slice the 1 loaf Baguette into 1.27 cm thick rounds. Brush one side of each baguette slice with 1 tablespoon of Olive oil and arrange them on a baking sheet.
2. 2Bake the baguette slices in the preheated oven for 5 to 7 minutes, or until they are lightly golden and crispy. Carefully remove the baking sheet from the oven and set it aside.
3. 3While the baguette bakes, drain and rinse the 1 can (about 425 g) Chickpeas thoroughly. In a medium bowl, mash the rinsed chickpeas with a fork or potato masher until they are mostly smooth but still have some texture. Mince the 2 cloves Garlic.
4. 4Heat the remaining 2 tablespoons of Olive oil in a skillet over medium heat. Add the minced 2 cloves Garlic to the skillet and cook for 1 minute, stirring constantly, until it becomes fragrant.
5. 5Add the mashed chickpeas, 2 tablespoons Harissa paste, 1 tablespoon Lemon juice, 1/4 teaspoon Salt, and 1/4 teaspoon Black pepper to the skillet with the garlic. Cook for 5 minutes, stirring occasionally, until the mixture is heated through and the flavors have combined.
6. 6Spoon the warm chickpea mixture generously onto each baked baguette slice. Finely chop the 1/4 cup Fresh cilantro and sprinkle it over the crostini as a garnish. Serve immediately.

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