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Tuscan Mashed Chickpeas

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

  1. 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.
  2. 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.