Simple Bruschetta with Chickpeas
I made this last night for dinner, and I had leftovers today for the perfect brunch. It’s the weekend, and this is a perfect dish for lazy mornings. It’s warm, comforting and perfect for chilled out mornings (or evenings with a glass of red wine), and brings a mediterranean vibe to your day.
I don’t often eat bread – but if I do, then this is a great way to do it. Full on buttered bread. Slathered with an indecent amount of butter or olive oil. It’s got to be done.
I had courgettes from the polytunnel, and if you’ve ever grown courgettes, then you know that soon enough you need plenty of recipes to make the most of the inevitable glut; and this is one such recipe to have on hand.
The secret to all good sauces is to slowly fry the onions until they are soft, translucent and ready to release their sweetness into the dish. This is no different. Keeping it simple, by frying the onion for a good while, then adding sweet red peppers really makes a delicious base for this tomato sauce.
In the recipe below you’ll note that I haven’t added any quantities. It’s because this is a simple recipe and it really depends on your personal preference about the ingredients. Add as many chickpeas or aubergines as you like. Omit the balsamic if you like. Do with it what you will! But definitley enjoy it.
- For the tomato sauce:
- Olive oil
- Dried herbs (thyme, oregano, basil)
- Fresh basil
- Tin or jar of passata or chopped tomatoes
- Red Pepper
- Balsamic Vinegar
- Stock or salt
- For the Bruschetta:
- Wholegrain Sourdough Bread
- Butter and/or more Olive Oil
- Finely chop and dice an onion and fry gently in the oil until translucent.
- Add in finely chopped red pepper until slightly soft.
- At the same time dice the aubergine and courgette, and steam until soft.
- Add garlic and herbs to the onions and fry, then add salt or stock.
- Once everything has cooked through and looks very soft, add in chickpeas and stir.
- Then add in tin or jar of tomatoes or passata with fresh basil. Add some balsamic vinegar.
- As the tomatoes heat up, add in the aubergine and courgettes. Leave to bubble away.
- Next, it's time to fry the halloumi. In a heavy pan or skillet, heat a very small amount of butter or oil. Once hot, fry strips of halloumi until browned.
- At the same time, butter a slice of bread on both sides, as well as heating about a tablespoon of butter in a hot skillet or heavy bottomed frying pan. Once the butter has browned, place the bread in and fry until browned like toast. You can also press down on the bread with something heavy, like a glass jar or plate.
- Whilst the halloumi and bread are frying away, you can take a fork or masher and mush up a bit of the tomato sauce.
- Now it's time to assemble. Place the bread on a plate, spoon the tomato mixture on top; then place strips of halloumi atop of the sauce. Add a final sprinkling of balsamic vinegar, olive oil and salt and black pepper. Perfect on its own, or with olives or lentil salad with feta.