Tuscan Mashed Chickpeas

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 chopped but not pureed.

In a medium saute pan, heat 3 tbl of olive oil over medium heat. Add the tomatoes and saute for 3 to 4 minutes until the tomatoes are 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, lemon juice, 2 tsp salt and 1 tsp pepper and taste for seasonings. Pile in a serving bowl, drizzle with olive oil, and serve warm or at room temperature with shards of grilled country bread for dipping.