There’s a silly bit of history behind today’s recipe for Tuscan Style Chickpea Spread. I like to use Google Notes to curate and keep track of things. For the most part my “system” works, but there are notes that kind of fall through the cracks and are only discovered when I do my regular notes purge. This recipe was one that got lost.
Kim, the blogger behind Stirring the Pot and I Heart Cooking Clubs, made this last year when the group was cooking Ina Garten recipes. I even left a comment on her blog about how I was going to put the recipe on my “gotta make” list. Now it’s on my “why did I wait so long to make this?” list.
Chickpeas in Italian Cuisine
Chickpeas, also called garbanzos, or cecis if you’re Italian, have been a part of Italian and Mediterranean cuisine for thousands of years. They’re also widely used in the food of the Levant and Middle East. They’re a staple in what we think of as “peasant food” where they serve as a protein source.
Although available in cans and jars, the best flavor comes from dried chickpeas that have been freshly prepared. When cooked properly they have a wonderful texture and mild, creamy flavor. I’m not alone in this opinion. However, I will often trade the convenience of jarred chickpeas for the superior quality of the dried legumes.
The spread differs from hummus in that there’s less olive oil used in the preparation plus the addition of chopped tomatoes, fresh parsley and parmesan cheese. I loved it spread on top of crackers. Rick and I enjoyed it for lunch.
Ingredients
- 1 jar or can of chickpeas (or 2 cups freshly made)
- 1/4 cup chicken or vegetable broth
- 3 tablespoons olive oil
- Pinch of red pepper flakes
- 1/4 cup chopped onion (about half a medium sized onion)
- 1-2 cloves garlic, finely minced
- 1 medium tomato, deseeded and finely diced (I used a handful of cherry tomatoes)
- 2-3 tablespoons grated Parmesan cheese (use a vegan analog if you prefer, or omit)
- Juice of 1/2 lemon (about a tablespoon)
- A handful of chopped fresh parsley
- Salt and pepper to taste
Instructions
- 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.
- This is best served at room temperature or slightly warm. Scoop it up with vegetables or spread it on any type of cracker or bread that takes your fancy.
More chickpea recipes you’ll love:
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