Lemony Chickpea Bruschetta

Name: Lemony Chickpea Bruschetta
Ingredients: 2 cups dried chickpeas, soaked in cold water overnight and drained; 1 small carrot; 1 celery rib; 1 small onion, halved; 1 small fennel bulb, halved; 5 garlic cloves; 3 thyme sprigs; 1 bay leaf; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 1/2 cup chopped flat-leaf parsley; 1 preserved lemonpulp discarded and peel finely chopped; 2 tablespoons fresh lemon juice

13 ingredients

9 steps

Ingredients

2 cups dried chickpeas, soaked in cold water overnight and drained
1 small carrot
1 celery rib
1 small onion, halved
1 small fennel bulb, halved
5 garlic cloves
3 thyme sprigs
1 bay leaf
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 preserved lemonpulp discarded and peel finely chopped
2 tablespoons fresh lemon juice

Directions

1

In a saucepan, cover the chickpeas with water.
2

Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 cup of the olive oil.
3

Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour.
4

Let the chickpeas cool in the liquid to room temperature, then drain, reserving 3/4 cup of the cooking liquid.
5

Discard the vegetables and herbs.
6

Set aside 1/2 cup of the chickpeas.
7

In a food processor, puree the remaining chickpeas with the reserved 3/4 cup of cooking liquid and the remaining 1/4 cup of oil.
8

Season with salt and pepper.
9

Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice and the reserved 1/2 cup of chickpeas and serve.

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