Food: Chick Pea Bruschetta

This looks like a great cookbook. The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans. You can follow Gastrokid on Twitter too.











Here's a recipe from it that I intend to try:
Roasted Chickpea Bruschetta
Makes 4 Servings
2 15-ounce cans chickpeas, drained and rinsed
Olive oil
Salt
Freshly ground black pepper
A handful or two chopped parsley
1/2 cup finely chopped olives
2 tablespoons balsamic vinegar
1 baguette loaf, sliced and toasted

Preheat the oven to 450° F. On a cookie or baking sheet, spread out the chickpeas and drizzle with a bit of olive oil. Season with salt and pepper and mix it all up. Roast for 20 minutes or so, or until golden brown. In a large bowl, mix the chickpeas with the chopped parsley, olives, garlic, and balsamic vinegar. Serve on toasted slices of baguette. The spherical little beans tend to roll of the bread if you're eating too hastily, but chasing down stray chickpeas makes it all the more fun.