Bruschetta with roasted peppers and chicken

Soak chickpeas first and then boil until tender.

For the chicken breast mix the spices and oil in a bowl.

Rub this paste generously on all sides of the breast.

Wrap in foil or wrap in a baking sheet. Wash peppers, rub with a drop of oil, put everything in a heatproof bowl and bake in the oven at 200°C for 25 minutes.

Meanwhile, put boiled chickpeas, parsley and garlic, a little vegetable oil, salt to taste - all mixed in a blender bowl, without large pieces.

Slice the baguette and fry both sides in oil until crispy and brown.

Slice the cooked breast into thin slices. After baking, place the bell pepper for a few minutes in a dish or in an airtight container to remove the skins. Peel the peppers of the seeds and skins, cut them into strips.

Spread chickpea paste and parsley on a slice of bread, top with chicken and pepper slices, you can sprinkle dried parsley and pepper on top.