Tuscan Mashed Chickpeas on Toasted Bread

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

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

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
Tuscany
Side dish
Gluten-free
Vegan
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