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Chickpea Pimento Bruschetta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.6598
Energy (kCal)1139.3396
Carbohydrates (g)189.4524
Total fats (g)18.4617
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 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! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    french baguette 1 loaf - - - -
    garlic clove 1 - - - -
    garlic clove 1 - - - -
    chickpea 1 can drained 1133.4333 188.7556 61.3793 18.1109
    pimiento 3 tablespoons chopped - - - -
    pimiento - - - -
    extra virgin olive oil 1/4 cup - - - -
    cumin 3/4 teaspoon 5.9063 0.6968 0.2805 0.3508
    flat leaf parsley 1 tablespoon chopped - - - -
    parsley leaf - - - -
    salt - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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