LEMONY CHICKPEA PUREE {tyler florence}

By grinder

Serve in place of mashed potatoes

Ingredients

• 1 cup dry chickpeas, soaked overnight
• 1 bay leaf
• Kosher salt and fresh ground pepper
• 1/2 cup extra virgin olive oil {3.75oz}
• 3 lemons, zested and juiced
• 2 cloves garlic, finely minced
• 1 Tbsp. fine chopped parsley, for garnish

Preparation

Step 1

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2”; Add bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, 1-1½ hours. Drain, reserving about 1 cup of the cooking liquid. Remove bay leaf and discard.

Put chickpeas into a food processor or blender. Add olive oil, lemon juice and zest, garlic and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Put into a serving dish and garnish with a drizzle of olive oil and the parsley. Serve in place of mashed potatoes.