Chickpea Dip With Italian Parsley Garlic Recipe 425 Food

CHICKPEA DIP WITH ITALIAN PARSLEY & GARLIC RECIPE - (4.2/5)

Steps:

• Combine all of the ingredients for the dip in a food processor and blend until desired texture is reached.

TUSCAN MASHED CHICKPEAS

Steps:

• 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.
• 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.

LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS

Steps:

• Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

CHICK-PEA, GARLIC, AND PARSLEY DIP

Steps:

• In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts.

ITALIAN CHICKPEA STEW

Steps:

• Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until it's cooled down. Shake it well and leave to drain. Drain the potatoes and cut into 1cm dice.
• Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent. Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.
• Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.

PARSLEY & FETA CHICKPEA SALAD

Steps:

• Saute red onion and garlic in pan for a few minutes.
• Remove onion/garlic mixture from heat and set aside to cool.
• Drain chickpeas and finish preparing ingredients.
• Juice Lemon.
• Combine all ingredients in large bowl.
• Toss / Mix and enjoy!

CHICKPEA & RED PEPPER DIP

Steps:

• Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.