Multigrain bread with sweet cocoa chickpea spread

Ingredients

For 1 serving

• Multigrain bread1 slice
• Cooked chickpeas50 g
• Unsweetened cocoa powder1 teaspoon
• Maple syrup1 teaspoon
• Vanilla extract1 teaspoon

Contains: gluten,

Method

1. Drain the cooked chickpeas and rinse them under cold water; if you have time, rub off the skins between your hands for a smoother spread.
2. Put them in the jug of a stick blender with the cocoa, maple syrup, vanilla extract and a tablespoon of water.
3. Blend for about 1 minute, scraping down the sides, until smooth; if it is too thick add another splash of water.
4. Toast the slice of multigrain bread in the toaster or in a pan over medium heat for 2–3 minutes, until golden and crisp, and spread the chickpea cream on top.