Cut the baguette bread into 10 slices. In the oven or on a grill, toast the bread (watch carefully). Remove from oven and set aside.
Drain and rise the chickpeas in a colander. Drain them well, shaking excess water off.
In a medium saucepan over medium-high heat, add the chickpeas, carrot, onion, celery, parsley, thyme, salt, and chicken broth. Bring just to a boil, then cover, reduce heat and cook approximately 8 to 10 minutes or until the vegetables are tender. Remove from heat and drain the beans and vegetables, discarding the liquid and thyme stems.
Transfer chickpea mixture to a food processor. While processing, drizzle some olive oil into the mixture until a chunky smooth texture is attained.
To serve, spread a thick helping of the chickpea mixture onto each slice of toasted baguette bread, then arrange them on serving plates. Drizzle each with olive oil (optional) and then some balsamic vinegar.
Makes 10 servings, Serving size = 1/4 cup
Chickpea Crostini Recipe: https://whatscookingamerica.net/Appetizers/ChickPeaSpread.htm