Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade.  Add the chicken stock and pulse until the chickpeas are coarsely pureed.

In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.

Cook's Note

Recipe was doubled for filming and Bruschetta was substituted for grilled country bread.

IDEAS YOU'LL LOVE

Chickpea Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking