Chipotle Chickpea Toast

Ready in: 15 minutes

Serves: 2

I invented this chipotle chickpea recipe when I was having the kind of day where I needed to eat like, now. But I also really wanted something tasty. The kind of day where your energy has gone but you need some joy in your life, and of course we all know that that joy can be found in a tasty morsel. Cut to me hanging off the kitchen cupboards lamenting the lack of food in the house. 1 tin of chickpeas and an almost empty tub of guacamole later and I'd managed to scramble this together. It was so quick and so easy that I've had it about 20 times since. Sometimes I add another 1/2 cup of vegetable stock and cook for an extra 20 minutes for a mushier, thicker chickpea. 

Ingredients

• 4 slices bread (I just used sliced seeded bread)
• 1 can drained chickpeas
• 1/2 red onion
• 1/2 cup vegetable stock
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 1 clove garlic
• 1 tsp chipotle paste
• 1 tsp cornflour

To serve

• Juice of half a lime
• guacamole
• spring onion
• coconut yoghurt

Method

1. Saute chopped onions and garlic in a pan until soft
2. Add the chickpeas, stock, tomato puree an chipotle paste to the pan and mix in.
3. Mix the cornflour together with 1 tbsp cold water and add to the pan
4. Simmer until the stock has thickened to a saucy consistency- about 10 minutes
5. Toast the bread and top with the chickpeas, guacamole, spring onion and yoghurt

Substitutions

• Chickpeas - You can really use any bean you have. I've done this with borlotti and pinto and had the same effect. 
• Chipotle paste - You can substitute for 1tsp of any other chili paste you have or 1 chopped medium heat chili and another 1/2 tbsp tomato puree.