Total Calories: 190
1 In a small saucepan, combine the shallots, rosemary, and the 2 tablespoons of oil over mediumlow heat. Cook 2 to 3 minutes or until the shallots are tender.
2 Add the chickpeas, water, and salt and pepper to taste. Cook 3 to 4 minutes more or until heated through, stirring frequently and coarsely mashing the chickpeas with the back of a spoon. Add a little more water if the mixture seems dry. Stir in the vinegar and taste for seasoning.
3 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes.
4 Spread with the chickpea mixture. Drizzle with additional oil and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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