Bruschetta Chickpea Chili Recipes

BRUSCHETTA WITH SPICY CECI BEAN PURéE

Bruschetta with Spicy Ceci Bean Purée image

Provided by Rick Tramonto

Categories Food Processor Bean Appetizer Cocktail Party Vegetarian Pine Nut Fall Winter Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

2 garlic cloves
1/2 teaspoon kosher salt
One 16-ounce can ceci beans (also called chickpeas and garbanzo beans), drained and rinsed
1/2 cup tahini
1/4 cup finely chopped red onion
1/4 cup olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon crushed red pepper flakes (use more or less to taste)
1 1/2 teaspoons honey
Kosher salt and freshly ground black pepper
8 slices Rick's Basic Bruschetta
1 tablespoon roughly chopped, toasted pine nuts
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
8 lemon wedges

Steps:

1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.

BRUSCHETTA CHICKPEA CHILI

Bruschetta Chickpea Chili image

Here's a tasty twist on bruschetta with tomatillos, chiles, and chickpeas. Top with avocados and cilantro-and knock their socks off!

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 9

Ingredients

8 tomatillos (1 lb.), husked, cored
1 poblano chile, quartered, seeded
1 tsp. olive oil
1-1/2 pkg. (10 oz. each) BOCA Bruschetta Tomato Basil Parmesan Veggie Patties (6 patties)
2 cans (14 oz. each) vegetable broth
1 can (16 oz.) chickpeas (garbanzo beans), rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 avocado, chopped
1/4 cup chopped cilantro

Steps:

Heat broiler.
Place tomatillos and chiles in shallow pan; brush with oil. Broil, 6 inches from heat, 15 min. or until blackened. Meanwhile, cook patties as directed on package. Chop coarsely.
Transfer tomatillos and chiles to blender. Add broth; blend until pureed. Pour into large saucepan. Stir in chopped patties, chickpeas and tomatoes.
Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Serve topped with avocados and cilantro.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g

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