I like to make a big batch of these ‘crostini’ topping and keep it ready in the fridge for a quick snack or as a ‘stuzzichino’ before dinner.
I love the combination of the earthiness of the chick peas and the saltiness of the anchovies.
Use dry, organic chick peas and soak them over night, but you can use good quality tinned ones if you prefer.
• 500 gr dried, organic chick peas, soaked over night
• 15 anchovies in oil
• 1 chili
• 2 garlic cloves
• 1 bunch Italian parsley
• 10 mint leaves
• juice of 1 lemon
• black pepper ( no need for salt, as anchovies are salted, but just taste and see what you think)
• 1/2 cup virgin olive oil
• put the soaked chick peas in a sauce pan
• cover them with water
• bring to the boil and gently cook until tender
• do not add salt to the water, as it would harden the skin of the ceci
(If you are using tinned chick peas, drain them and continue as described below.)
• drain and put them in a blender.
• add all the other ingredients and pulse
• make sure you keep the mixture quite ‘chunky’
I think it is nice to see some whole chick peas
• toast some sour dough bread
• spread the ‘ceci’ mixture thickly on top
• you can drizzle a little virgin olive oil on top, if you like
• put the left over mixture in a airtight, glass jar it will keep it in the fridge for up to one week