Wednesday, February 4, 2015

Tuscan Mashed Chickpeas - Caity

Fun fact! Chickpeas have three names: garbanzo beans, chickpeas, and ceci beans. You can't say the word "chickpea" around my dad without him saying "Ohhhhhhhhh you mean ceci beans!". They not only are cool enough to have a variety of names, but they also are very delicious and good for you - being chock full of fiber. They are the main ingredient in hummus and turns out, they make great other spreads too.

This delicious recipe comes from the Barefoot Contessa's cookbook, "Foolproof". I made it for my friend Kim's Going Away to Texas party last week and it was a big hit (HOWDY KIM! We miss you!!!). We served it on crusty grilled (or broiled) bread but I think it would be great with pita chips, whole wheat crackers or maybe even slabs of grilled zucchini or other veggies. And the leftovers make a great fast lunch, served with crackers and salad. I hope you enjoy it as much as we do!

Serves 6-8

Three years ago: Egyptian Kosheri 


what you'll need:

2-15 oz cans chickpeas (or garbanzo or ceci beans)
1/2 cup chicken (or veggie) stock
3 Tbsp good olive oil, plus extra for serving
2 ripe medium tomatoes
2 cloves of garlic, finely minced
1/4 cup freshly grated parmesan
3 Tbsp minced fresh flat leaf parsley
2 Tbsp freshly squeezed lemon juice
kosher salt and freshly ground black pepper
Grilled or broiled crusty bread for serving

Pour the chickpeas into a colander and rinse them under cold water. Drain well. Place the chickpeas in a food processor or blender with the chicken broth. Pulse several times until the chickpeas are coarsely chopped, not pureed. 

Meanwhile, seed and small dice your tomatoes. 

In a medium sauce pan, heat 3 Tbsp of olive oil over medium heat. Add the tomatoes and saute for 3 to 4 minutes until the tomatoes are 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, and lemon juice. Add salt and pepper to taste. 

Pile in a serving bowl, drizzle with olive oil and serve warm or at room temperature with grilled bread.

Three years ago: Egyptian Kosheri 
Four years ago: Spanish Tortilla with Chorizo 

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