Ceci In Umido Bruschetta Recipe
Umbrian Style Stewed Chickpeas, Funghi Misti, Lemon, Rosemary
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas under cold water. Set aside.
- 2
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the mixed mushrooms and sauté until they are browned and tender, about 5-7 minutes.
- 3
- 4
Combine Ingredients
Stir in the rinsed chickpeas, lemon zest, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.
- 5
Prepare the Bread
While the chickpeas are cooking, preheat the oven to 180°C (350°F). Arrange the sliced baguette on a baking sheet, drizzle with the remaining olive oil, and toast in the oven for 5-7 minutes until golden.
- 6
Serve
Spoon the chickpea mixture onto the toasted baguette slices and serve warm.
