Ceci alla Siciliana (Michael Chiarello) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
6 cans (14 ounces each) chickpeas, drained and rinsed |
2 1/2 cups celery, including some of the chopped leaves |
1 cup red onion, minced |
6 tablespoons minced fresh italian flat-leaf parsley |
1/2 teaspoon minced calabrian chiles, or more to taste (can substitute with red chili flakes) |
3 cloves garlic, minced |
1 cup extra-virgin olive oil |
3 tablespoons champagne vinegar |
salt and freshly ground black pepper |
2 loaves ciabatta or italian bread |
extra virgin olive oil, for brushing |
Directions:
1. In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.
2. Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.
3. Spoon some of the chickpea mixture over the bread slices and serve immediately.
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