Tuscan Mashed Chickpeas

  • prep time20 min
  • total time 30 min
  • serves 6 - 8

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88 Ratings
Directions for: Tuscan Mashed Chickpeas


2 (15.5-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


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. 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.

See more: Italian, Legumes, Party Favourites, Snack, Cheese, Herbs, Tomatoes


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