Tuscan Mashed Chickpeas

• 2 (15.5-ounce) cans chickpeas, preferably Goya
• 1/2 cup chicken stock, preferably homemade
• 3 tablespoons good olive oil, plus extra for serving
• 2 ripe medium-size tomatoes, seeded and small-diced
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons minced flat-leaf parsley
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• Grilled country bread for serving

1. Pour the chickpeas into a colander and rinse them under cold running water.
2. Drain well.
3. Place the chickpeas in the bowl of a food processor fitted with the steel blade.
4. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
5. In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat.
6. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened.
7. Add the garlic and cook for 1 minute more.
8. Add the chickpeas, stirring to combine with the tomatoes and garlic.
9. Cook for about 5 minutes, stirring occasionally, until heated through.
10. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings.
11. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.

chickpeas, chicken stock, olive oil, tomatoes, garlic, freshly grated parmesan cheese, flatleaf parsley, freshly squeezed lemon juice, kosher salt, country bread

Taken from www.foodnetwork.com/recipes/ina-garten/tuscan-mashed-chickpeas-recipe.html (may not work)