Chickpea Pimento Bruschetta

• 1 loaf French baguettes or 1 loaf italian baguette
• 1 large garlic clove
• 1 large garlic clove
• 1 (15 ounce) can chickpeas, drained
• 3 tablespoons pimientos, finely chopped
• pimiento, garnish
• 14 cup extra virgin olive oil
• 34 teaspoon cumin
• 1 tablespoon flat leaf parsley, chopped
• fresh parsley leaves, garnish
• salt
• fresh ground black pepper

1. Preheat oven to 400F.
2. Process garlic in the bowl of a food processor until finely chopped.
3. Add chickpeas; pulse until crushed but not pureed, 7-8 pulses.
4. Transfer to a small bowl.
5. Add pimentos, olive oil, cumin and parsley, stir to combine.
6. Season with salt and pepper.
7. Set aside.
8. Make bruschetta:.
9. Slice your bread 1/2" wide and place on cookie sheet and lightly toast on both sides.
10. Peel large garlic clove and rub it over 1 side of bread concentrating on edge and middle.
11. Place 1 Tablespoon mixture on top of each bruschetta.
12. Garnish with a parsley leaf and a slice of pimiento, and then serve.
13. Enjoy!

baguettes, garlic, garlic, chickpeas, pimientos, pimiento, extra virgin olive oil, cumin, flat leaf parsley, parsley, salt, fresh ground black pepper

Taken from www.food.com/recipe/chickpea-pimento-bruschetta-144755 (may not work)