I can't think of a more perfect sign that spring has arrived than all the fresh green veggies that start popping up - like asparagus and favas and fresh chickpeas. I will warn you that this recipe does take a bit of work, mostly due to the double shelling process for the chickpeas. But it's worth it! (I know, I know - I always say that - AND it's true).
FRESH CHICKPEA BRUSCHETTA
(shamelessly copied/adapted from a restaurant in Calistoga)
Ingredients
A very large bag of fresh chickpease in their husks - about 6 cups
fresh goat cheese
a sweet baguette
meyer lemon infused extra virgin olive oil (plain olive oil also works)
fresh mint leaves
salt and fresh milled pepper to taste
Prepare chickpeas:
Put a large pot of water to boil. While it heats, shell the chickpeas discarding their outer husks. (If using favas, remove favas from their pods). Discard husks (or pods). When water boils, salt it generously and then add hulled chickpeas, boiling for about 3-4 minutes. Immediately drain chickpeas and place in an icewater bath to cool. Drain chickpeas and use your fingernails to remove the outer shell of the chickpease, retaining the small, bright grean "pea" in each shell. Toss the twice-shelled chickpeas with 2-3 tablespoons chopped mint, a nice drizzle of the olive oil, salt and pepper.
Assemble the bruschetta:
Turn your broiler to high and adjust cooking rack to highest shelf location. Slice the baguette on the diagonal to create long wide slices about 1/4-1/2 inch thick. Place slices on a cookie sheet and broil, turning once, until toasted to a nice golden color.
Spread goat cheese on each slice of toasted baguette. Top with chickpeas, season with additional salt and pepper as desired, and drizzle generously with lemon infused oil.
Serve immediately.
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