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Ingredients
- 2 cans (15.5 ounces) chickpeas
- 1/2 cup chicken stock
- 3 tbsp olive oil, plus extra for serving
- 2 ripe medium size tomatoes, seeded and small dice
- 2 garlic cloves minced
- 1/4 cup grated parmesan cheese
- 3 tbsp minced flat leaf parsley
- 2 tbsp lemon juice
- grilled country bread for serving
Directions
- pour the chickpeas into a colander 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 chickpeas are coarsely chopped but not pureed.
- in a saute pan heat the olive oil add the tomatoes and saute for 3-4 min. until 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 min stirring occasionally until heated through. off the heat stir in the parmesan, parsley, lemon juise and 2 tsp salt and 1 tsp pepper and taste. pile in a serving bowl and drizzle with olive oil serve warm or at room temp
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 219 | |
| Calories from Fat 67 | 31% |
| Total Fat 7.67g | 10% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 446mg | 19% |
| Potassium 303mg | 9% |
| Total Carbs 30.59g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 0.96g | 1% |
| Protein 7.92g | 13% |
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