Lemony Chickpea Bruschetta

• 2 cups dried chickpeas, soaked in cold water overnight and drained
• 1 small carrot
• 1 celery rib
• 1 small onion, halved
• 1 small fennel bulb, halved
• 5 garlic cloves
• 3 thyme sprigs
• 1 bay leaf
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup chopped flat-leaf parsley
• 1 preserved lemonpulp discarded and peel finely chopped
• 2 tablespoons fresh lemon juice

1. In a saucepan, cover the chickpeas with water.
2. Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 cup of the olive oil.
3. Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour.
4. Let the chickpeas cool in the liquid to room temperature, then drain, reserving 3/4 cup of the cooking liquid.
5. Discard the vegetables and herbs.
6. Set aside 1/2 cup of the chickpeas.
7. In a food processor, puree the remaining chickpeas with the reserved 3/4 cup of cooking liquid and the remaining 1/4 cup of oil.
8. Season with salt and pepper.
9. Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice and the reserved 1/2 cup of chickpeas and serve.

dried chickpeas, carrot, celery, onion, fennel bulb, garlic, thyme, bay leaf, extravirgin olive oil, kosher salt, flatleaf, lemon juice

Taken from www.foodandwine.com/recipes/lemony-chickpea-bruschetta (may not work)