Adapted from Ina Garten’s Barefoot Contessa; Foolproof, 2012. Ina says it’s even better when you make this in advance.
- 2 (15.5 ounce) cans chickpeas
- 1/2 cup chicken stock (I use Kitchen Basics brand)
- 3 tablespoons good olive oil, plus extra for serving
- 2 ripe medium-size tomatoes, seeded and small diced (I used a package of grape tomatoes, coarsely chopped, not seeded)
- 2 garlic cloves, minced
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- Grilled country brad for serving (I sliced French bread and toasted it under the broiler.)
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 chopped, but not pureed.
In a medium (10-inch) sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the tomatoes and sauté 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 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 (or toasted) bread.
Serves 6-8.
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