Tuscan Mashed Chickpeas on Toasted Bread

Name: Tuscan Mashed Chickpeas on Toasted Bread
Yield: Makes 3-4 servings
Cuisine: Italian
Ingredients: 2 cups cooked/canned chickpeas; ½ cup spring or filtered water; ½ cup spring or filtered water; Juice of ¼ fresh lemon; 4-5 sprigs fresh flatleaf parsley, coarsely chopped; 2 teaspoons white miso; Generous pinch crushed red pepper flakes; Sea salt; 3-4 cloves fresh garlic, smashed, minced; 10-12 cherry tomatoes, halved; 2 teaspoons extra virgin olive oil

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I love this recipe. It’s packed with protein and is so easy to make and serve…as a side dish or on toasted bread. It leaves me dreaming of lazy Tuscan summer days. Thanks to the Barefoot Contessa for the inspiration for this recipe.

Ingredients

2 cups cooked/canned chickpeas
½ cup spring or filtered water

Europe
Italy
Side dish
Tuscany
Mediterranean
Vegan
Gluten-free
Summer

Method

Place chickpeas and water in a food processor and pulse to create a coarse mashed texture.

Place oil and cherry tomatoes in a deep skillet over medium heat. When the tomatoes begin to sizzle, add garlic, a pinch of salt and red pepper flakes. Sauté for 3-4 minutes. Stir in chickpeas and simmer for 3-4 minutes, just until heated through. Stir in miso until it melts. Remove from heat and