Ingredients:

12-inch baguette bread
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 carrot, cut into small chunks
1 small onion, quartered
2 celery stalks, cut into small pieces
2 sprigs flat Italian parsley
4 sprigs fresh thyme
1 tablespoon salt
2 cups chicken stock or broth
Extra-virgin olive oil
Balsamic Vinegar

Methods:

Cut the baguette bread into 10 slices. In the oven or on a grill, toast the bread (watch carefully). Remove from oven and set aside.

In a medium saucepan over medium-high heat, cook the chickpeas, carrot, onion, celery, parsley, thyme, salt, and chicken broth. Bring to a boil, then cover, reduce heat and cook approximately 8 to 10 minutes or until the vegetables are tender. Remove from heat and drain the beans and vegetables, discarding the liquid and thyme stems.Transfer to a food processor.While processing, drizzle the olive oil into the mixture until a chunky smooth texture is attained.

To serve, spread a thick helping of the chickpea mixture onto each slice of baguette bread, then arrange them on serving plates. Drizzle each with olive oil and then balsamic vinegar.