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Monday, November 26, 2012

Tuscan Mashed Chickpeas

We're home from a super fun trip to New York. Our mini vacation was jam packed with incredible food (hello Thanksgiving leftovers for breakfast), adorable cousins (five kids under age 7), city sites (Central Park), and celebrity sitings (Tom Brady at the Zoo!). Dylan was a total rockstar in the car but we are all happy to be home and find our rhythm again.

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.

Nick declared these Tuscan Mashed Chickpeas the best thing I've made in a while (remember when 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.

Tuscan Mashed Chickpeas
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
toasted bread

Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the sundried tomatoes in the bowl of a food processor fitted with the steel blade. Pulse until fine but still chunky - remove. Put the chickpeas and stock in the food processor and pulse until the chickpeas are coarsely chopped but not pureed.

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.


  1. This looks like the perfect party food. I can't wait to try it!

  2. This sounds delicious! Who doesn't love a good Chickpea recipe?

  3. Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuum! Need I say more?

  4. Thanks guys! It was totally delicious so I hope you try it out. Happy Holidays!

  5. Hi Sarah, any suggestions for serving it gluten-free? What else could you dip in it besides bread? Thanks!

  6. Erin - great question! It was honestly so fresh and delicious I think a host of things would work. Rice (GF) crackers, fresh carrot sticks, endive spears, cucumber slices, even on top of roasted vegetables would be delicious. Let me know what you try!

  7. Sarah, I am with Nick on this one. Really good. I am not a fan of sun dried tomato but in this they are great. I love how many things you can do with chickpeas.

  8. Sarah, I made this for book club tonight. I didn't have any veg stock and didn't want to use chicken b/c we have veggies in the group, so I just used water, and it was still amazing! I ran out of time to cut up carrots and celery to dip, so we just dipped gluten-free crackers in it and everyone raved! Really, really good. It's a keeper. Thanks!

  9. Erin - awesome! How fun does book club sound!?

  10. Made this today. Forgot the broth but didn't need it. Didn't add all the salt. Served it on grilled toasts rubbed with raw garlic, a tiny drizzle of olive oil and a tiny pinch of salt (called fettunta, the original garlic bread). Topped with the chicks. Additional olive oil if one desires. Delicious recipe! Grazie!

  11. Hi Sarah, do you think this is possible to mash by hand? I'm temporarily living in a very basic kitchen and was hoping this recipe was do able!


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