Crostini with smashed chickpeas, sun-dried tomatoes and mint
¼ cup(s), canned, rinsed and drained
Drained sun-dried tomatoes in oil
1 medium, chopped (reserve oil)
½ small clove(s), thinly sliced
Red pepper flakes
Fresh mint leaves
1 tsp, finely chopped (plus extra for garnish)
1 oz, cut in four 1/4-in-thick slices, lightly toasted
½ tsp, from sun-dried tomato jar
1 pinch(es), coarsely ground
- Combine chickpeas, sundried tomato, garlic, salt, red pepper flakes and water in a small skillet; bring to a gentle simmer over low heat. Cook, stirring occasionally, until mixture is warmed through, about 3 minutes; remove from heat. Using a fork, mash about half of mixture; add chopped mint and stir to combine.
- Divide chickpea mixture evenly over toasts; drizzle with oil, sprinkle with black pepper and garnish with mint leaves.
- Serving size: 2 crostini