Cook Once, Eat Twice! Italian Chickpea Brunch Delight
I planned ahead by making a double batch of this flavorful chickpea sauce on Saturday while cooking pasta. Sunday brunch was effortlessly delicious: toasted garlic bread smeared with creamy chickpea spread, topped with whole chickpeas. Paired with mozzarella, cherry tomatoes, green olives, and a bit of lemon-dressed arugula — pure Italian comfort!
🍞 Ingredients
| Ingredient | Quantity |
|---|---|
| Bread slices or baguette | As needed |
| Garlic cloves | For rubbing |
| Olive oil | For drizzling |
Chickpea Cream
| Ingredient | Quantity |
|---|---|
| Cooked chickpeas | 250 g (+ 175 ml cooking water) |
| Garlic cloves | 2 |
| Anchovy fillets in oil | 2 |
| Chili flakes | 1/4 teaspoon |
| Fresh rosemary | 1 small sprig |
| Bay leaf | 1 |
| Olive oil | 2 tablespoons |
| Salt, black pepper | To taste |
Sautéed Chickpeas
| Ingredient | Quantity |
|---|---|
| Cooked chickpeas | 250 g |
| Garlic cloves | 2 |
| Anchovy fillets in oil | 2 |
| Chili flakes | 1/4 teaspoon |
| Lemon (organic) | Zest and 2 tablespoons juice |
| Olive oil | 2 tablespoons |
| Salt, black pepper | To taste |
🔪 Preparation Steps
Chickpea Sauce
- Sauté aromatics:
Heat olive oil in a large skillet (~30 cm). Add crushed garlic, finely chopped anchovies, and chili flakes. Sauté briefly until garlic is fragrant and anchovies dissolve (~30–60 seconds). - Add herbs and chickpeas:
Add bay leaf (broken) and rosemary. Toss in cooked chickpeas, season with salt and pepper. Sauté for 2–3 minutes until warmed through. - Simmer:
Pour in reserved chickpea cooking water and simmer for 5 minutes. Remove herbs. - Blend:
Transfer contents to a blender or food processor. Blend to a smooth, creamy puree.
Sautéed Chickpeas
- Clean skillet and sauté:
Wipe skillet clean. Heat olive oil and repeat sauté with garlic, anchovies, and chili flakes as before. - Add chickpeas:
Add cooked chickpeas and sauté over medium heat, stirring occasionally, for 5 minutes. Season with salt and pepper. - Finish with lemon:
Remove skillet from heat. Stir in lemon zest and juice. Adjust seasoning as needed.
Assembly
- Prepare bread:
Drizzle olive oil on bread slices. Toast on grill or toaster until crisp and golden. - Garlic rub:
Rub toasted bread with cut garlic clove to desired intensity. - Top and serve:
Spread chickpea cream on garlic bread slices. Sprinkle sautéed chickpeas on top. Serve immediately.
💡 Serving Suggestions
- Serve alongside fresh mozzarella, cherry tomatoes, and green olives.
- Add a simple arugula salad dressed with lemon juice for freshness.
- Enjoy with a crisp white wine or light red.
🧾 Final Thoughts
This easy, make-ahead chickpea spread and sautéed topping transform simple pantry staples into a satisfying and elegant Italian-style brunch. Cook once, savor twice!