- 4 thick slices of (gf) bread
- 400g of cooked chickpeas
- 1 spring onion
- 2 tbsp of sugar free apple puree
- some capers
- 1 tbsp dry white wine
- 40g margarine (or diary free butter)
- salt
- chop chop chop the capers and the spring onion, then mash the chickpeas: big chunks or really fine for consistency, just choose what you like
- mix mix mix with a wooden spoon the room temperature margarine (or diary free butter), the mashed chickpeas, the chopped capers and spring onion, the apple puree and the wine untile combined, add salt for flavour
- toast the bread, then spread the sauce on it
- for extra fanciness, before eating, bake the bread and chickpea sauce for 4' on 200°
apr 22 2021 ∞
oct 18 2021 +