Tuscan Mashed chickpeas

Directions

1. 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.
2. 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