- rustic bread - 8 slices
- garlic - 4 teeth
- salt - 1/2 teaspoonfuls
- bank of mutton pea - 1 piece (480 g)
- small red bulb - 1/2 Pieces
- olive oil - 2 items. spoons (plus oil for watering)
- fresh lemon juice - 2 Art. spoons
- Balsamic vinegar - 1 st. a spoon
- red pepper flakes - 1 teaspoon
- honey - 1/2 teaspoonfuls
- Salt and freshly ground black pepper - To taste
- toasted pine nuts - 2 Art. spoons
- fresh tarragon - 1 st. spoon (optional)
- fresh parsley - 1 st. a spoon
- lemon - 8 Dollek
1. Garlic cloves should be cleaned and cut along. Cut the onion. In a bowl of a food processor mix the mutton peas, 2 tablespoons of olive oil, lemon juice, balsamic vinegar, red pepper flakes and honey until a uniform consistency is obtained. Season to taste with salt and black pepper. Texture of mashed potatoes should be viscous, like peanut butter. If necessary, dilute the puree with water and mix again. 2. Preheat the frying pan, grill or pan panini to medium temperature. Sliced bread and slices with a brush and grease on both sides with a lot of olive oil. Season with salt and pepper on both sides. Fry the bread, turning over once, until it is browned on both sides. 3. Grate the toasted bread on one side with garlic. 4. Lubricate the bread slices with cooked chickpeas. Sprinkle with pine nuts, ground tarragon (if used) and chopped parsley. Pour olive oil and serve with lemon slices to squeeze the juice into the broucette.
Servings: 8-9