Chickpeas (kabuli chana), soaked overnight
Fresh coriander leaves, chopped
Extra virgin olive oil
Black olives, pitted
Crushed black peppercorns
a few sprigs
Drain the chickpeas and pressure cook with salt and 3 cups water till soft.
Drain and set aside. Preheat oven to 200°C/400°F.Cut the French loaf into thick diagonal slices.
Arrange them on a baking tray and toast in the preheated oven till crisp on the outer layer but soft in the middle.
Remove the thin outer skins of the chickpeas and put them in a blender jar.
Add salt, garlic, tahini, coriander leaves, juice of 1 lemon and blend to a fine paste.
Add 2 tbsps extra virgin olive oil and blend again. Transfer into a bowl. Slice black olives.
Remove the toasts from the oven and drizzle some extra virgin olive oil on the toasts, put generous portions of the chickpea mixture over each toast and spread.
Sprinkle black olives and peppercorns. Drizzle some more extra virgin olive oil.
Garnish with curly parsley and serve immediately.