Smashed chickpeas on toast with harissa, cheese, chili, olive oil and lemon is a quick and easy breakfast or brunch recipe. I love a good toast and I also love avocado pear but let me tell you I even get tired of avocado on toast. Yes it's a small sin to say it but when you cook every day it's inevitable that 'I need something different, delicious and right now" sudden urge will happen.
I've been smashing my chickpeas from forever because that half mushed grainy texture is what I love most! See this recipe here on one of my mashed chickpeas adventure Chickpea Curry In An African Dream Spice.
The way in which that curry turned out with our African spice and the half mashed chickpeas was incredibly tasty! Then I was at the bookstore the other day and I came across a recipe by Nigella Lawson where she smashed her chickpeas but all the way through not half and half. I knew the next time I made it I had to try it and here we are.
Smashed chickpeas on thick crusty toast is very soul satisfying and also filling so don't make too much! I mean of the toast, because the chickpeas you can always keep for later. Something tells me this toast tastes even better because we're in winter right now but I've eaten it on warmer days too. Perhaps it has something to do with what your body is craving.
INGREDIENTS
A few ingredients with just the right amount of spice fragrance, lemon zing and cheese to make the mushy peas form a pull apart cheese when adding it on toast. Perhaps we should call this loaded toast because as though the smashed chickpeas was not enough I topped it with a dollop of sour cream, another bit of harissa and garnished with fresh parsley and seasoning! Yes loaded toast for sure.
HOW TO MAKE SMASHED CHICKPEAS
- Chop and cook the onion for a few minutes allowing it to soften into an almost creamy onion braze before adding the garlic.
- Cook the chickpeas with the chickpea liquid in.
- Use your favorite spices.
- Add Harissa during and after.
- Add a blob of butter and cheese to melt not cook (stove is off but food is still hot)
- Serve with fresh lemon and herbs.
- I didn't have a pic of the harissa but trust me it's in there!
I have heard so many bad things about chickpeas and how they are not good for you. Don't ask me what I've heard because I love chickpeas too much to taint that whole image in my mind.
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Listen, I'm all about good healthy and mostly fresh foods but there are some things that are not open for conversation. Chickpeas is one of them.
I love this dish and most of it's delicious! Okay real quick too.
Eat this first....
MORE CHICKPEAS RECIPES
- Simple Crunchy Kale Salad, Chickpeas and Fresh Lemon
- Chicken Chickpeas and Lentil Curry – Protein Packed
- Spiced Harira Moroccan Soup (Vegetable)
- Chickpea Salad
- Crunchy Spicy Roasted Chickpeas + Video
I hope that you have enjoyed my Smashed Chickpeas & Harissa Recipe! Give it a try @anosmickitchen #anosmickitchen If you try this recipe be sure to leave me a comment and rating below! Thank you.
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Last Suggestion: The 2 ingredients that really bring the taste together here is salt and lemon so be generous and taste as you go!
Smashed Chickpeas and Harissa Toast
Ingredients
- 400 grams chickpeas
- 1 Tbsp. Harissa
- ½ onion
- 1 garlic clove
- 1 small lemon
- 1 Tbsp. oil
- 1 Tbsp. butter
- ½ cup cheese cheddar, mozzarella or any similar
- ¼ Tbsp. your favorite chili spice or a small fresh chili deseeded.
Instructions
- Season chickpeas and liquid: Open the chickpeas into a bowl with the liquid. Add your favorite chili spice, salt and pepper.
- Cook the onions: In a pan heat the oil on medium heat and cook the onions till soft and add the garlic. Cook for a minute with a quick stir.
- Combine: Add the chickpeas (with the liquid) and cook for a few minutes until the liquid has reduced. Stir in the harissa paste. Mix and turn the heat off and add the butter and cheese while it's still hot.
- Serve & garnish: Combine and serve on toast with a garnish of fresh chopped herbs, salt and fresh cracked pepper.
- A squeeze of fresh lemon is suggested and optional. Serve on toast, with a green salad, meat dish or on it's own.
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