1 Video | Photo: Tuscan Mashed Chickpeas Recipe
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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By tbard4_11507397
Salem Township, MI
on May 16, 2013
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Made this for my book club meeting last night and all of the ladies LOVED it! They raved about it and wanted the recipe! It was so easy to make and I made the recipe exactly as listed and served it with the grilled country bread as suggested. It was perfect! I will definitely make this again and I may even make a sandwich for lunch with the little bit that is leftover. Thanks, Ina! Another winner from you once again!
By Beth in Virginia
Herndon, VA
on March 27, 2013
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I liked this recipe, but I agree with the reviewer who said it had plenty of liquid from the tomatoes. Mine was a little soupy. I think I will also skip the stock or at least use less. I love that it is so easy and healthy.
By JBChicago
Chicago, IL
on March 21, 2013
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This is a quick, easy and very delicious recipe. The fresh flavors of the tomato and lemon juice really bring the taste of the pureed chickpeas to life. The Parmesan cheese (I highly recommend using grated Parmigiano Reggiano, if possible gives the recipe a richness and a nutty/buttery flavor but doesn't defeat the other ingredients. I served the dish with grilled ciabatta, making it an absolutely scrumptious and satisfying dinner. You won't even need to serve a meat with it.
Read all 6 reviews