Tuscan Chickpea Puree

Ingredients:

• 2 cans of chickpeas (425g each)
• 0.5 cup chicken broth, preferably homemade
• 3 tbsp good quality olive oil + extra for serving
• 2 ripe medium tomatoes, seeded and finely diced
• 2 cloves garlic, crushed
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons freshly squeezed lemon juice
• Toasted country bread for serving

Preparation:

1. Drain the chickpeas in a colander and rinse under cold running water. Drain thoroughly. Place the chickpeas in the bowl of a food processor fitted with a steel blade. Add the chicken broth and pulse until the chickpeas are a chunky puree.
2. In a medium skillet over medium heat (25 cm), heat 3 tablespoons of olive oil. Add the tomato and cook for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through.
3. Remove from heat, stir in the Parmesan cheese, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Taste. Transfer to a serving bowl, drizzle with olive oil, and serve with slices of toasted country bread.