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Pan con tomate with rosemary smashed chickpeas

The Catalan classic topped with chickpeas for a filling vegan breakfast.

  • 10 min
  • 1 serving
  • Vegan
  • Spanish cuisine
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Pan con tomate with rosemary smashed chickpeas

Per serving

Calories
387 kcal
Protein
13.1 g
Carbohydrates
62.9 g
Fat
10.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Bread60 g
  • Tomatoes1
  • Cooked chickpeas80 g
  • Garlic0.5
  • Rosemaryto taste
  • Extra virgin olive oil8 g
  • Saltto taste

Contains: gluten,

In season: June – September

Method

  1. Rinse and drain the chickpeas, then mash them in a bowl with a fork together with half the oil, the finely chopped rosemary needles and a pinch of salt, until you have a rustic paste.
  2. Toast the sliced bread for 2–3 minutes in a toaster or a dry pan, until well browned and rough, so the garlic and tomato grate onto it better.
  3. Rub the warm bread with the peeled garlic clove, then with the halved tomato, pressing until the pulp stays on the bread and only the skin is left.
  4. Spread the chickpeas on top and finish with the remaining oil.

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