I always make several different types of resolutions. My biggest resolution this year has to do with my family. I've learned that if we want quality family time then we've really got to carve it out for ourselves, otherwise, life gets way too busy. This year our biggest goal is to spend more quality time together as a family (without phones or electronics).
For Stirring the Pot I set three #Foodgoals. The first is to share my mom's recipes in order to preserve them for the future. The second is to teach my daughter how to cook a few dishes and also to share her experiences. The last resolution should be simple, but it's something I just forget to do, and that is to share ALL of my dishes (even the dishes I don't put on my blog) on my Instagram page. This is just a fun resolution so that I can look back over the year and see everything I made all in one place. I'm looking forward to sharing all these kitchen adventures with you and know that I am much more likely to stick with these resolutions if I share them with you!
This week I'm lightening things up with this healthy Tuscan Mashed Chickpea dip. If you've followed me here for anything length of time, then you know that hummus is a real favorite of mine. Now, I'm not suggesting that hummus isn't healthy, because it definitely can be. What I am going to say is that it can be full of oil and/or tahini which makes it a bit heftier in the calorie department.
These Tuscan Mashed Chickpeas are mashed with chicken broth instead of oil and are therefore noticeably lighter than your traditional hummus. Now, Ina does tell you to drizzle oil here and there and you can do that and feel good about it. I chose to drizzle just a tiny bit to keep things light.
Think of this as a fresh alternative to hummus, chunky in texture and bright in flavor. I personally loved the touch of tomato and Parmesan cheese and found it to be a welcome change. You can certainly serve this on grilled country bread, but I enjoyed this best with some Triscuit crackers and also with carrots and celery. I think this would be great served in lettuce cups or wraps and I also think this would make a great spread for a sandwich! I'd definitely make it again.
Tuscan Mashed Chickpeas
Adapted from Barefoot Contessa Foolproof
by Ina Garten
2 (15.5 ounce) cans chickpeas
1/2cup chicken stock
3 tablespoons olive oil, plus extra for serving
2 ripe medium-size tomatoes, seeded and small-diced
1/4 cup freshly grated Parmesan cheese
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
salt and pepper, to taste
To serve: grilled country bread, crackers, and/or veggies
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 the 3 tablespoons 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, parsley, lemon juice, salt and pepper and taste for seasonings. Pile in a serving bowl, drizzle with olive oil and serve warm or at room temperature.
|IHCC: Lighten It Up!|