Pan Con Tomate with Crispy Chickpeas
A delicious snack or light lunch, this pan con tomate is garlicky and fresh, and is perfect when tomatoes are in season for maximum flavour. We love the crispy harissa chickpea topping, and it’s also great with some basil, rocket, or thinly sliced fennel.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8.5 oz canned chickpeas
- 1 tablespoon harissa paste
- 1 tablespoon extra virgin olive oil
- 4 large plum tomatoes
- 2 medium slices sourdough
- 1 large clove garlic
- 1 pinch of flaky sea salt & black pepper
Instructions
- 1
Preheat the oven to 180°C fan / 390°F. On a large baking tray, toss together the chickpeas, harissa, olive oil and a pinch of salt; spread out in a single layer. Place the tray in the oven and cook for 25–30 minutes until crisp and golden.
- 2
Meanwhile, coarsely grate the tomatoes into a bowl; discard the skins and pour away any excess watery juices. Pour in a good glug of olive oil and season generously.
- 3
Next, toast the sourdough and rub one side of each slice with the raw garlic.
- 4
To serve, spoon the tomato mixture onto each slice of toast, pile on the crispy chickpeas, plenty of black pepper and your choice of toppings (if using) — I particularly love this with thinly sliced fennel.