Tuscan Mashed Chickpeas

Name: Tuscan Mashed Chickpeas
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

10 ingredients

11 steps

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.
2

Drain well.
3

Place the chickpeas in the bowl of a food processor fitted with the steel blade.
4

Add the chicken stock and pulse until the chickpeas are coarsely pureed.
5

In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat.
6

Add the tomato and saute for 3 to 4 minutes, until the tomato is softened.
7

Add the garlic and cook for 1 minute more.
8

Add the chickpeas, stirring to combine with the tomatoes and garlic.
9

Cook for about 5 minutes, stirring occasionally, until heated through.
10

Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings.
11

Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.