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🍽️ Crunchy Toasts with Creamy Peanut-Chili Spread

351 kcal · 30 min · 4 servings

Ingredients

• 250 g chickpeas (can)
• 1 red chili pepper
• 2 garlic cloves
• 2 tbsp peanut oil (light)
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 60 g coarse peanut butter
• salt
• pepper (from the mill)
• 1 pinch cinnamon
• 1 small pinch organic lemon zest
• 1 tsp lemon juice
• 250 g whole wheat baguette
• coriander leaves (for garnish)

Instructions

1. 1. Turn on your oven and set it to 220 degrees Celsius with top heat only.
2. 2. Drain the chickpeas, but keep the liquid (the water from the can) ready.
3. 3. Puree the chickpeas into a smooth paste.
4. 4. Mix the paste with enough reserved chickpea liquid until it becomes creamy and smooth.
5. 5. Rinse the chili pepper under cold water.
6. 6. Remove the seeds from the chili and finely chop the flesh.
7. 7. Peel the garlic clove and press it directly into the chickpea paste.
8. 8. Stir the chopped chili into the paste.
9. 9. Add one tablespoon of peanut oil, fresh coriander leaves, ground cumin, peanut butter, salt, pepper, cinnamon, lemon zest, and lemon juice.
10. 10. Whisk all ingredients well until you have a homogeneous paste.
11. 11. Taste the paste and adjust the seasoning as needed.
12. 12. Slice the bread.
13. 13. Place the bread slices on a baking sheet and toast them in the oven for about 5 minutes until they are crispy on top.
14. 14. Rinse the fresh coriander greens.
15. 15. Pluck the small coriander leaves from the stems.
16. 16. Spread the peanut paste generously over the toasted bread slices.
17. 17. Drizzle a little leftover sesame oil over the topped breads.
18. 18. Garnish the toasts with the fresh coriander leaves and serve immediately.

Nutrition per serving

• kcal: 351
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 41 g