Tuscan Mashed Chickpeas Food

TUSCAN MASHED CHICKPEAS

Tuscan Mashed Chickpeas image

2012, Barefoot Contessa Foolproof, All Rights Reserved

Provided by Ina Garten

Categories cheese,herbs,Italian,Legumes,Party Favourites,snack,tomatoes

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

2 (15 ½-oz) cans chickpeas, preferably Goya
½ cup chicken stock, preferably homemade
3 Tbsp good olive oil, plus extra for serving
2 ripe medium-sized tomatoes, seeded and small-diced
2 cloves garlic, minced
¼ cup freshly grated Parmesan cheese
3 Tbsp minced flat-leaf parsley
2 Tbsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Grilled country bread, for serving

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.

CHICKPEA MASH

Chickpea mash image

A healthy side dish, using dried chickpeas instead of canned as they absorb flavours better - a great alternative to your standard mashed potato

Provided by Sophie Godwin - Cookery writer

Categories Side dish

Time 1h15m

Number Of Ingredients 9

Ingredients

500g pack of dried chickpeas
1 tsp fennel seeds
1 banana shallot , quartered lengthways
1 red chilli , deseeded and halved lengthways
2 rosemary sprigs
2 bay leaves
250ml white wine
1.3l vegetable stock (we used Marigold bouillon)
extra virgin olive oil , to serve

Steps:

In a large bowl, cover the chickpeas with cold water and soak overnight. The next day, drain and rinse well.
Tip the chickpeas into a large pan with all the other ingredients except the olive oil. Bring to the boil, then leave to simmer for 1 hr-1 hr 10 mins until the chickpeas are tender but not mushy.
Remove the bay leaves and rosemary sprigs. Working in batches, blitz the chickpeas in a food processor along with their cooking liquid and the shallot until smooth.
Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.

Nutrition Facts : Calories 337 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium

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