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Indian and Italian cuisine come together for a delicious summer appetizer perfect to serve with a versatile Rioja wine.
By Mansi Desai
As I watched the pink and orange hues of the sky last evening, I felt like enjoying the best of summer before it was time to bid it farewell. I saw a bottle of Rioja wine lying on my wine rack, and I was inspired to make it a special evening that I could celebrate with my family. It you are not familiar with Rioja, it is a region in Spain that is famous for its vineyards, and of course, the wine varietals that emerge out of this crop. What I had in particular was Rioja Reserva, one of their highest-aged wines that is a trademark of the Rioja brand. Unlike other wine regions, winemakers in Rioja age the wine for you in their cellars. They don’t rush their wines to the market and only release it when it is ready to drink. When you pick up a bottle of Rioja, you can be sure it will taste great right away. Filled with tannins, and aged for at least 12 months in oak barrels, this wine was perfect for the recipe that I had in mind. And at around $15 a bottle, its perfect for an occasional pour, or as a hostess gift.
I decided to create a Tapas recipe for the evening, especially since we wanted to eat out in the patio while enjoying the sunset and the weather. But I wanted it to be something filling that could satiate our need for a light supper, so I decided to mix Indian with Italian, and came up with the idea of creating a Chickpea & Cheese Bruschetta. Inspired by a traditional bruschetta, but using curried chickpeas and shredded mixed cheese instead of mozzarella, this was going to be something that would be perfect with our glass of Rioja. 
For the curried chickpeas, just use some canned chickpeas, boil them a little to make them soft and mushy, and saute them with some oil and Indian spices. I added some Garam Masala, the secret ingredient that lends flavor to most of the Indian curries, and replaced the basil with some freshly chopped cilantro. Then use a baguette or toasted bread, layer it with the curried chickpeas, top it with some shredded cheese, and enjoy while its hot with a glass of your Rioja Reserva – as the complex flavors of the Tapas recipe mingle in your mouth, the wine will help you wash it down with enhanced flavor as the strong tannins help break down the proteins in the recipe. What more can I say, its truly a Match Made in Heaven!
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A Match Made in Heaven — Curried Chickpeas and Cheese Bruschetta
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
Spicy curried chickpeas and melted cheese atop toasted baguette slices. A quick, flavorful appetizer perfect for a cozy night in.
Ingredients
- 1 cups (237 ml) canned chickpeas, washed and rinsed
- 1 tbsp finely chopped cilantro
- 2 tbsp shredded mixed cheese (or mozzarella)
- 6 slices of baguette or toasted bread
- 1 tbsp butter or olive oil
- 3 tbsp tomato sauce
- a pinch of turmeric and garam masala
- Salt
- Pepper
Instructions
- Melt the butter in a pan and add the tomato sauce/paste. Let it sizzle and cook until the fat separates on the sides.
- Add turmeric, garam masala, salt, and pepper; stir.
- Boil the canned chickpeas until soft and mushy.
- Add the chickpeas to the tomato sauce and mix well. Add half of the finely chopped cilantro, reserving some for garnish.
- Layer baguette slices with butter.
- Spread a layer of curried chickpeas on top of the buttered baguette, followed by shredded cheese.
- Layer the prepared baguettes on a baking sheet and broil in a 200°F (93°C) oven for 20 seconds, or until the cheese melts and browns slightly.
- Serve warm, garnished with cilantro.
Notes
- For a richer flavor, use a high-quality olive oil instead of butter.
- To prevent soggy bruschetta, toast the baguette slices until golden brown before adding the chickpea mixture.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bruschetta
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
- Cholesterol: 10
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Frequently Asked Questions
Can I use canned chickpeas instead of dried for the curried chickpeas bruschetta?
Yes, canned chickpeas work well here. Drain and rinse them thoroughly, then proceed with the curry seasoning. They won’t need as long to cook since they’re already tender.
What type of cheese works best on the bruschetta?
A mild, creamy cheese pairs well with the curry spices. Fresh mozzarella or a soft goat cheese lets the chickpea curry flavor come through without competing.
Can I make the curried chickpea topping ahead of time?
You can prepare the curried chickpeas up to two days in advance and store them in the fridge. Reheat gently before spooning onto freshly toasted bread so the bruschetta stays crisp.
