Tuscan Mashed Chickpeas

Watch how to make this recipe.

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.