Tuscan Mashed Chickpeas

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 (15.5-ounce) cans chickpeas, preferably Goya
  • 1/2 cup chicken stock, preferably homemade
  • 3 tablespoons good olive oil, plus extra for serving
  • 2 ripe medium-size tomatoes, seeded and small-diced
  • 2 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons minced flat-leaf parsley
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • Grilled country bread for serving
Directions

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.


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