Chick Pea And Pesto Canapes Recipes

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HEARTY CHICKPEA STEW WITH PESTO



Hearty Chickpea Stew with Pesto image

As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto in the refrigerated section of your market, or make your own.)

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 10

3 tablespoons olive oil
1 large sweet onion, thinly sliced
4 stalks celery, thinly sliced
Salt and pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 ounces each) chickpeas, rinsed and drained
3 thick slices stale rustic bread, crusts removed, torn into small pieces
1/4 cup basil pesto, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes.
  • Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.

Nutrition Facts : Calories 565 g, Fat 21 g, Fiber 13 g, Protein 18 g, SaturatedFat 4 g

CHICK PEA AND PESTO CANAPES



Chick Pea and Pesto Canapes image

Provided by Florence Fabricant

Categories     quick, appetizer

Time 25m

Yield 24 - 30 canapes

Number Of Ingredients 7

24 to 30 thin slices French baguette bread
1 cup cooked, drained chick peas (fresh or canned)
3 tablespoons lemon juice
3 tablespoons prepared pesto
Salt and freshly ground black pepper
2 egg whites
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat broiler. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet.
  • Puree the chick peas in a food processor along with the lemon juice and the pesto. Season to taste with salt and pepper. Transfer to a bowl.
  • Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the chick pea mixture, then fold in the rest.
  • Spoon some of this mixture onto each of the toasted bread rounds and sprinkle each with a little of the cheese. Place under the broiler and broil until lightly browned.
  • Transfer to a serving platter and serve.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN, CHICKPEA, AND PESTO SALAD



Chicken, Chickpea, and Pesto Salad image

Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

2 shredded cooked chicken breast halves
1/2 large English cucumber, thinly sliced
2 celery stalks, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup Basic Basil Pesto
Squeeze of lemon
Coarse salt and ground pepper

Steps:

  • In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.

Nutrition Facts : Calories 358 g, Fat 18 g, Fiber 6 g, Protein 21 g

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