Lemony Chickpea Bruschetta

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups dried garbanzo beans, soaked overnight in cold water then drained
• 1 small carrot
• 1 celery rib
• 1 small onion, halved
• 1 small fennel bulb, halved
• 5 garlic cloves
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup extra virgin olive oil
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1/2 cup chopped flat leaf parsley
• 1 preserved lemon
• 2 tablespoons fresh lemon juice

Recipe

• 1 in a medium saucepan, cover chickpeas with fresh water. add carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 c olive oil. bring to a simmer, cover, and cook 1 hr or until chickpeas are tender.
• 2 cool to room temperature. discard vegetables and herbs. reserve 3/4 cup cooking liquid, and drain the rest.
• 3 reserve 1/2 c chickpeas. place remaining chickpeas and reserved cooking liquid in food processor with remaining 1/4 c olive oil. season with salt and pepper and puree until smooth.
• 4 remove and discard the pulp from the preserved lemon, and finely mince the peel. place lemon peel in a large bowl with pureed chickpeas, previously reserved whole chickpeas, parsley and lemon juice; stir to combine. serve with toasted ciabatta or baguette.