Tuscan Mashed Chickpeas with Grilled Country Bread
★★☆☆☆
Ingredients
- 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1/2 cup chicken stock (118 ml)
- 3 Tbsp olive oil, plus more for serving (44.4 ml)
- 2 ripe medium tomatoes, seeded and diced
- 2 garlic cloves, minced
- 1/4 cup freshly grated Parmesan cheese (59.1 ml)
- 3 Tbsp minced flat-leaf parsley (44.4 ml)
- 2 Tbsp fresh lemon juice (29.6 ml)
- Kosher salt and freshly ground black pepper, to taste
- Grilled country bread, for serving
Instructions
- In a food processor, pulse chickpeas and chicken stock until coarsely pureed.\n2. Heat olive oil in a skillet over medium heat. Add tomatoes. Cook until softened, 3-4 minutes. Add garlic and cook for 1 minute more.\n3. Add chickpea purée to the skillet. Cook for 5 minutes, stirring occasionally. Remove from heat. Stir in Parmesan cheese, parsley, lemon juice, salt, and pepper.\n4. Serve warm, topped with a drizzle of olive oil, alongside grilled country bread.
Wine Pairing: Medium Red (Chianti, Sangiovese) — Chianti