This is from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We really liked his bread recipes but the other chapters not so much. The saltiness of the anchovy and the earthiness of the chickpeas here are great bedfellows. Its another of those make-a-big-batch-and/keep in the-fridge recipes that is just perfect for snacks. Ingredients for ten crostini 1 X 400g tin of chickpeas 10 brown anchovy fillets, plus some of their oil Juice of /z lemon 1 handful of flat parsl