|5 min||0 min||40|
|1 tsp||Canola oil|
|1 can (19oz)||Chickpeas, canned, drained (rinsed and rained)|
|3 clove(s)||Garlic (minced)|
|1 medium pepper(s)||Jalapeno pepper (seeded and minced)|
|1/2 tsp||Oregano, dried|
|1 tbsp||Parsley, fresh|
|1/2 medium pepper(s)||Red bell pepper (diced)|
|1/2 cup||Ricotta cheese (skimmed milk)|
|1 medium shallot(s)||Shallots (minced)|
|1 baguette||Whole wheat baguette (thinly sliced)|
Place baguette slices on a large baking sheet and lightly spray with cooking spray. Sprinkle with oregano. Toast in 425° F (220° C) oven for about 5 minutes or until light golden. Let cool slightly.
In a nonstick skillet, heat oil over medium heat and cook shallot and garlic for 1 minute or until softened. Stir in chickpeas, chipotle and ground cumin and cook for 2 minutes.
Scrape half of the chickpea mixture into a food processor with ricotta cheese and puree until smooth. Scrape into a bowl and stir in remaining whole chickpeas, red pepper and parsley. Spread mixture onto crostini to serve.