Monday, April 29, 2013

Tuscan Mashed Chickpea Spread

Like hummus, but not hummus.  If, like Colin, Tuscan Mashed Chickpeas are too much of a mouthful for you, you can gesture wildly and say, "hummah, hummah." 

Sometimes in the afternoons I turn on the Food Network while I make dinner.  Barefoot Contessa is on at 4:30 and Colin says "Iinaaaah."  My poor child is growing up without Sesame Street and instead will be saying things like, "how easy is that?"

The recipe says to serve this warm, but we also enjoyed it cold and at room temperature. 

Tuscan Mashed Chickpeas
original recipe from Barefoot Contessa

2 (15.5-ounce) cans chickpeas, drained and rinsed
1/2 cup chicken broth
3 tablespoons olive oil, plus extra for serving
2 ripe medium-size tomatoes, seeded and small-diced (or about half a pint of grape tomatoes)
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
Sliced cucumbers, crackers or bread, for serving

Place the chickpeas in the bowl of a food processor. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
In a medium 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 mashed 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, 1-2 teaspoons salt, and 1/2-1 teaspoon pepper.


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