SAUTEED MUSHROOMS AND CHICKPEAS

8-10 ounces mushrooms, ends trimmed and sliced
2 Tablepoons unsalted butter
1/2 red onion, chopped
2 Tablepoons chicken stock or dry white wine
kosure salt and freshly ground pepper
1 can chickpeas, drained and rinsed
2 Tablespoons fresh chopped green onion/chives
8-10 slices french bread
olive oil


Preheat the oven broiler.

Melt butter in large skillet over medium-high heat. Add red onion and sautée, for about three minutes. 

Add mushrooms and continue cooking; stirring for about five minutes.

Add chicken stock, reduce heat to medium, cover, and cook for about five minutes.

Uncover and stir in chickpeas continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes. Season with salt and pepper to taste. 

Set the bread on a baking sheet and drizzle with a little olive oil. Set under broiler for about a minute, watch closely so it doesn't burn. Top each piece with mushrooms and chickpeas and sprinkle with chives and serve immediately.