Tuscan Mashed Chickpeas

2 400g cans chickpeas, drained and rinsed

1/2 cup chicken stock

3 tbs olive oil, plus extra for serving

2 ripe roma tomatoes, washed, seeds removed and diced

2 garlic cloves, crushed

1/4 cup finely grated parmesan cheese

3 tbs fresh parsley leaves, washed and finely chopped

2 tbs lemon juice

kosher salt and freshly ground pepper

grilled country bread or char grilled bruschetta for serving

pour chickpeas into a colander and rinse under cold running water.

drain well.

place chickpeas in the bowl of a food processor.

add chicken stock and pulse until the chickpeas are coarsely chopped but not pureed.

in a medium frying pan, heat the 3 tbs 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.

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 tsp kosher salt, 1 tsp pepper and taste for seasonings.

pile into a serving bowl, drizzle with olive oil, and serve warm or a room temperature with shards of grilled country bread or bruschetta.

this works served sprinkled with extra roasted chickpeas, recipe below.

1/2 can chickpeas, rinsed and drained, za’atar, olive oil - spread chickpeas on baking tray, toss chickpeas in oil and za’atar until well coated. roast at 200 degrees celsius until browned and crisp (10-15 minutes).