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Ingredients

Method

  • STEP 1

    Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes. Season.

  • STEP 2

    Rub the bread with the garlic clove, then toast until golden brown. Pile on the chickpea mixture and mozzarella, as well as a few basil leaves, if you like.

Recipe from Good Food magazine, August 2019

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A star rating of 4 out of 5.6 ratings
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