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Chickpea Bruschetta

kept bytihleigh
recipe bySerious Eats

1 cup cooked or canned chickpeas
4 tablespoons extra virgin olive oil
2 tablespoons black olive paste
2 tablespoons good-quality balsamic vinegar
1/2 teaspoon hot red pepper flakes
1/2 teaspoon finely chopped fresh rosemary
2 tablespoons fresh basil leaves, finely shredded.
1 garlic clove, or coarsley chopped
Thick crusty bread



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