Tomato Sfilati with Chickpea & Rosemary Cream


(serves 12)
  • 12 Tomato Sfilati
  • 7 oz (200 g) of dried chickpeas (or canned chickpeas)
  • Half a shallot
  • 2 tablespoons of extra virgin olive oil
  • A handful of poppy seeds
  • 1 sprig of rosemary
  • Salt and pepper​


If using dried chickpeas, first put them in a bain-marie to rehydrate, then boil for about 1 hour. Meanwhile fry the sliced shallot with a little oil and rosemary, add the drained chickpeas and cook.

Remove the rosemary leaves and put them in a blender, add a little of the cooking water if the mixture is too thick. Season with salt and pepper, place in a small bowl, sprinkle with poppy seeds and dip the Sfilati into the mixture.​