Best 2 Tuscan Mashed Chickpeas Recipes

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.

CHICKPEA MASH

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.