Tuscan Mashed Chickpeas (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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.
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