Best 2 Tuscan Mashed Chickpeas Recipes

Embark on a culinary journey to the heart of Tuscany with our authentic Tuscan Mashed Chickpeas recipe. Indulge in the rustic flavors of this traditional Italian dish, where creamy chickpeas are infused with aromatic herbs, garlic, and a touch of Parmigiano-Reggiano cheese. Served as a hearty main course or a delectable side, this versatile dish promises a delightful experience with every bite.

For those seeking a vegan alternative, our Tuscan White Bean Mash offers a equally satisfying option. Creamy white beans take center stage in this protein-packed dish, complemented by a medley of savory herbs and spices. Its smooth texture and rich flavor make it a perfect accompaniment to grilled vegetables, roasted meats, or crusty bread.

If you're looking for a more indulgent treat, our Tuscan Chickpea Fritters are a must-try. These crispy golden fritters showcase the goodness of chickpeas, enhanced by a flavorful blend of herbs, spices, and a hint of lemon zest. Serve them as an appetizer or a snack, and watch them disappear in no time.

Here are our top 2 tried and tested recipes!

TUSCAN MASHED CHICKPEAS

Tuscan Mashed Chickpeas image

2012, Barefoot Contessa Foolproof, All Rights Reserved

Provided by Ina Garten

Categories cheese,herbs,Italian,Legumes,Party Favourites,snack,tomatoes

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

2 (15 ½-oz) cans chickpeas, preferably Goya
½ cup chicken stock, preferably homemade
3 Tbsp good olive oil, plus extra for serving
2 ripe medium-sized tomatoes, seeded and small-diced
2 cloves garlic, minced
¼ cup freshly grated Parmesan cheese
3 Tbsp minced flat-leaf parsley
2 Tbsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Grilled country bread, for serving

Steps:

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 the chickpeas are coarsely pureed.
In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the 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, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.

CHICKPEA MASH

Chickpea mash image

A healthy side dish, using dried chickpeas instead of canned as they absorb flavours better - a great alternative to your standard mashed potato

Provided by Sophie Godwin - Cookery writer

Categories Side dish

Time 1h15m

Number Of Ingredients 9

Ingredients

500g pack of dried chickpeas
1 tsp fennel seeds
1 banana shallot , quartered lengthways
1 red chilli , deseeded and halved lengthways
2 rosemary sprigs
2 bay leaves
250ml white wine
1.3l vegetable stock (we used Marigold bouillon)
extra virgin olive oil , to serve

Steps:

In a large bowl, cover the chickpeas with cold water and soak overnight. The next day, drain and rinse well.
Tip the chickpeas into a large pan with all the other ingredients except the olive oil. Bring to the boil, then leave to simmer for 1 hr-1 hr 10 mins until the chickpeas are tender but not mushy.
Remove the bay leaves and rosemary sprigs. Working in batches, blitz the chickpeas in a food processor along with their cooking liquid and the shallot until smooth.
Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.

Nutrition Facts : Calories 337 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium

Tips:

To save time, use canned chickpeas instead of dried chickpeas. Just be sure to rinse and drain them well before using.
If you don't have fresh rosemary on hand, you can use 1/2 teaspoon of dried rosemary instead.
Feel free to add other vegetables to the mash, such as chopped carrots, celery, or zucchini.
For a creamier mash, use a food processor or blender to puree the chickpeas until smooth.
Serve the mash with grilled or roasted chicken, fish, or vegetables. You can also use it as a dip for pita bread or crackers.

Conclusion:

Tuscan mashed chickpeas are a delicious and versatile dish that can be enjoyed as a main course, side dish, or dip. They're also a great source of plant-based protein and fiber. So next time you're looking for a healthy and flavorful meal, give this recipe a try!