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🍽️ Crunchy Ciabatta with Roasted Tomatoes and Creamy Chickpea Spread
480 kcal · 30 min · 4 servings
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Ingredients
- 300 g cherry tomatoes
- salt
- 8 tbsp olive oil
- 400 g chickpeas (can)
- 1 clove of garlic
- 2 tbsp tahini (jar)
- 1 tbsp lemon juice
- 1 tsp paprika powder (sweet)
- ground cumin
- 1 handful basil
- 8 slices ciabatta
- grated parmesan (for garnish)
- coarse sea salt
Instructions
- 1. Turn on the oven and set it to 200 degrees Celsius with top and bottom heat.
- 2. Wash the tomatoes thoroughly.
- 3. Halve the tomatoes as you like.
- 4. Place the tomatoes in an oven-safe dish.
- 5. Season the tomatoes with salt and add 3 tablespoons of olive oil.
- 6. Put the dish in the oven and bake the tomatoes for 15 to 20 minutes.
- 7. Remove the tomatoes when they start to split open.
- 8. Drain the chickpeas in a colander.
- 9. Rinse the chickpeas under cold water.
- 10. Puree the chickpeas finely using a hand blender.
- 11. Peel the garlic clove.
- 12. Finely chop the garlic.
- 13. Grind the chopped garlic finely with a pinch of salt.
- 14. Add the garlic to the chickpea mixture.
- 15. Mix the mixture with tahini, lemon juice, paprika powder, cumin, and oil until it forms a creamy paste.
- 16. Wash the basil.
- 17. Shake the basil dry.
- 18. Cut 4 basil leaves into thin strips.
- 19. Set aside the basil strips.
- 20. Stir the remaining basil into the chickpea cream.
- 21. Season the cream with salt.
- 22. Take the tomatoes out of the oven.
- 23. Switch the oven to the grill function.
- 24. Place the ciabatta slices under the grill.
- 25. Grill the ciabatta for 4 to 5 minutes.
- 26. Spread the chickpea cream onto the toasted ciabatta slices.
- 27. Sprinkle grated Parmesan cheese over the bread.
- 28. Place the roasted tomatoes next to the bread.
- 29. Season everything with coarse salt.
- 30. Garnish the dish with the reserved basil strips.
- 31. Serve the dish immediately.
Nutrition per serving
- kcal: 480
- Protein: 14 g · Fett/Fat: 28 g · Carbs: 41 g