Monday, November 26, 2012
Tuscan Mashed Chickpeas
The city was already sparkling with holiday lights and this island isn't holding back either. I decided to test out a potential gift, Ina Garten's new book Barefoot Contessa Foolproof: Recipes You Can Trust, by borrowing it from the library. I've cooked two recipes and have a third planned. Both were fabulous so I'm sure some lucky duck will find this book under the tree with their name on it.
I am thankful for too many things to name but they range from my first cup of morning coffee to down jackets and our little family. My mom left Dylan a beautiful newly knit sweater so seeing him cozy up in it is now officially on the list.
he did that before) and I love the idea of making this spread for a holiday buffet - so simple, flavorful, and a nice break from heavy holiday fare. I've adapted Ina's recipe slightly, replacing fresh tomatoes with little sundried beauties packed in olive oil.
serves 6 to 8
slightly adapted from Barefoot Contessa Foolproof: Recipes You Can Trust
2 (15-ounce) cans chickpeas
1/2 cup chicken stock (I used vegetable)
3 tablespoons good olive oil, plus extra for serving
1/2 cup sundried tomatoes packed in olive oil
2 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese (substitute chopped olives for vegan)
3 tablespoons mined fresh flat-leaf parsley
1 lemon, juiced
salt and pepper
In a medium (10-inch) saute pan, heat the 3 tablespoons of olive oil over medium heat. Add the tomatoes and saute for 3 to 4 minutes, until the tomatoes are 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 olive oil, and serve warm or at room temperature with shards of grilled country bread.