Whipped Chickpea Spinach And Potato Spread For Crostini 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.
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- Drain and rinse the chickpeas then pulse them in a food processor along with the broth until chunky as opposed to pureed. Work in batches if necessary.
- On medium high, heat the olive oil and red pepper flakes in a large skillet then sauté the onions until they have softened and are just starting to change color.
- Reduce the heat slightly, then add the garlic and tomatoes. Season with salt and pepper and allow the tomatoes cook for a minute or so. Add the smashed chickpeas, stir to combine and heat through.
- Remove the skillet from the heat. Stir in the lemon juice, parmesan cheese and fresh parsley. Adjust the flavor by adding more salt, pepper, olive oil or lemon juice as desired.
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