Chick Pea Mash

Ingredients

2 (15.5-ounce) cans chickpeas

1/2 cup chicken stock (I use gluten and salt free)

2 tablespoons olive oil

1/2 diced white onion

1 ripe medium-size tomatoes, seeded and small-diced
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons minced curly parsley
2 tablespoons freshly squeezed lemon juice

drizzle of balsamic vinegar
Kosher salt and freshly ground black pepper
 

Directions

Pour the chickpeas into a strainer 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 pureed.

In a medium (10-inch) saute pan, heat 1 tablespoons of olive oil over medium heat. Add the onion and tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, balsamic vinegar, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil.

**note that I found this delicious but quite dense...the next time I'd mix it (1/2 and 1/2) mashed sweet or **white potatoes

adapted from Ina Garten