Best 3 Chickpeas Olives And Tomatoes On Toast Recipes
Indulge in a delightful Mediterranean culinary journey with our versatile chickpea, olive, and tomato trio. These vibrant ingredients, brimming with flavor and nutrition, take center stage in a symphony of recipes that cater to various dietary preferences and culinary desires. Embark on a tasteful voyage as we explore a diverse selection of dishes, from the classic and comforting chickpea and olive salad to the innovative and tantalizing chickpea and tomato curry. Prepare to tantalize your taste buds with our delectable spread that promises a harmonious blend of flavors and textures, sure to leave you craving more.
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CHICKPEAS WITH TOMATOES AND SPINACH
Provided by Bobby Flay
Yield Yield: 8 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
- Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
PAN CON TOMATE
Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.
Provided by David Tanis
Categories dinner, lunch, snack, weekday, finger foods, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
- Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
- Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
- With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
- Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
- Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKPEAS, OLIVES, AND TOMATOES ON TOAST
This mixture, with or without the fish, is also terrific tossed into pasta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Heat a skillet over high, then coat with olive oil. Add garlic and cook until fragrant. Add chickpeas and a pinch of red-pepper flakes; cook until chickpeas begin to brown and pop, about 3 minutes. Stir in diced tomatoes and their liquid, 1/4 cup water, and olives and simmer 1 minute; season with salt. Brush bread slices with oil and season. Spoon chickpea mixture on bread and drizzle with oil. You can top this off with tuna or sardines for an extra hit of protein.
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful they will be. If you can't find ripe tomatoes, you can roast them in the oven to concentrate their flavor.
- Choose Kalamata olives: Kalamata olives have a slightly salty and briny flavor that pairs well with the other ingredients in this recipe. If you can't find Kalamata olives, you can use another type of black olive, such as Niçoise or Gaeta olives.
- Toast the bread: Toasting the bread will help it to hold up to the toppings and prevent it from getting soggy. You can toast the bread in a toaster, in the oven, or on a griddle.
Conclusion:
This recipe for chickpeas, olives, and tomatoes on toast is a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. The combination of flavors and textures is perfect, and the recipe is also very customizable. You can add or remove ingredients to suit your own taste, and you can also use different types of bread, such as sourdough or rye.
This recipe is also a great way to use up leftover chickpeas and tomatoes. If you have a can of chickpeas or a few leftover tomatoes, you can easily whip up this recipe in no time. So next time you're looking for a quick and easy meal, give this recipe a try!
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