These crostini were served as part of a rustic Italian-style spread, along with antipasti items, such as roasted vegetables, olives, and breadsticks. You can use canned chickpeas in this recipe, but the added flavor and texture of dried chickpeas are worth the extra effort. For best results, let them soak overnight.



Ingredient Checklist


Instructions Checklist
  • Place chickpeas in a large saucepan, and fill with enough cold water to cover by about 4 inches. Cover saucepan, and let chickpeas soak at room temperature at least 4 hours or overnight.

  • Drain chickpeas, discarding liquid, and return to saucepan. Refill pan with enough cold water to cover chickpeas by about 4 inches. Add carrots, celery, and onion. Bring to a boil over high heat; reduce heat to low, and simmer until chickpeas are tender, about 35 minutes depending on how long they were soaked. Remove from heat.

  • Stir in 1 1/2 tablespoons salt, and let stand about 20 minutes before draining. Discard liquid and vegetables. Place chickpeas in a bowl; while still warm, smash lightly with a wooden spoon, leaving some chickpeas whole. Set aside.

  • Heat olive oil in a medium saute pan. Add leeks; season well with salt and pepper. Cook, stirring frequently, until leeks are soft, about 20 minutes. Add leeks to chickpeas, and stir in basil oil, cumin, and lemon juice.

  • Preheat oven to 350 degrees. Brush each bread slice lightly on both sides with olive oil. Place on a baking sheet; toast until lightly golden, 8 to 10 minutes per side. Transfer to a wire rack to cool. Spoon chickpea mixture on top of slices, and serve.