Chickpea Bruschetta With Sundried Tomato Pesto

Directions:

• Soak the chickpeas overnight.
• Cook the chickpeas in a pressure cooker for 5-6 whistles until it softens in salted water.
• Roughly mash them while they are hot and set it aside.
• Toast slices of Sorrentina Sourdough Ciabatta with olive oil.
• Spread the Sorrentina Sun-dried Tomato Pesto on the slices and top it up with chickpeas.
• Drizzle olive oil and serve.