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Tuscan Chickpeas Spread

April 6, 2014 by admin

Tuscan Chickpea Spread

Tuscan Chickpea Spread

 

I bought a bunch of chick peas at Costco for eventual hummus/curry making, and I haven’t done either, mostly because I didn’t want to smell like garlic and onions. It’s spring, and I’d like to smell good for a while. What to do with an eight pack of chick peas then? That put me on the search to find a dip that wasn’t hummus. Not that I’m against hummus. I love it–but–hummus is EVERYWHERE.

I found this recipe in one of my favorite cookbooks: “Barefoot Contessa Foolproof“. I really like her earthy, delicious, sometimes decadent recipes. This one is on the healthy side. I give it 3 out of 5 pretzels because while it’s good and will appeal to your healthy side, if there’s a bubbly cheesy dip next to it, I can almost guarantee that you’ll have leftovers of this one. That said, if you like chickpeas (and I do) you’ll like this spread. And you’ll feel all sophisticated spooning it onto crusty bread and sipping your glass of wine.

If you’re throwing a party, consider this instead of hummus, just to shake things up.

Tuscan Chickpeas Spread
Author: 
Recipe type: Spread
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
An earthy sophisticated spread for your inner-vegetarian or hipster. Recipe is easily halved if you only want a small batch.
Ingredients
  • 2 (15.5-ounce) cans chickpeas, preferably Goya
  • ½ 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
  • ¼ 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
Instructions
  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.
  3. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings.
  4. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.
  5. Read more at: http://www.foodnetwork.com/recipes/ina-garten/tuscan-mashed-chickpeas-recipe.print.html?oc=linkback

THE PROCESS

Here are your ingredients. Owl salt shaker, optional.

Here are your ingredients. Owl salt shaker, optional.

 

Chick peas in your food processor. (I also used this to cut the tomatoes because I'm lazy.)

Chick peas in your food processor. (I also used this to cut the tomatoes because I’m lazy.)

 

Pulse coarsely. If you pulverize them, you'll enter Hummusland.

Pulse coarsely. If you pulverize them, you’ll enter Hummusland.

 

Cook your chopped tomatoes and then add garlic. The sizzle is lovely.

Cook your chopped tomatoes and then add garlic. The sizzle is lovely.

 

Add your coarse chickpeas and cook. It's starting to look pretty gorgeous.

Add your coarse chickpeas and cook. It’s starting to look pretty gorgeous.

 

Take it off the heat, add the rest of the ingredients, stir, and then set up your photo shoot. Enjoy!

Take it off the heat, add the rest of the ingredients, stir, and then set up your photo shoot. Enjoy!

 

If you have a lot leftover, maybe add your chickpea spread into a pita bread and slather on chutney. Mmmm. Instant sandwich.

 

 

 


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