Lemon Chickpea Bruschetta

Ingredients

• 2 cups dried chickpeas, soaked in cold water overnight and drained
• 1 small carrot
• 1 celery rib
• 1 small onion, halved
• 1 small fennel bulb, halved
• 5 garlic cloves
• 3 thyme sprigs
• 1 bay leaf
• ½ cup extra-virgin olive oil
• kosher salt and freshly ground pepper
• ½ cup chopped flat-leaf parsley
• 1 preserved lemon pulp discarded and peel finely chopped
• 2 tablespoons fresh lemon juice

Method

1. In a saucepan, cover the chickpeas with water. Add the carrot, celery, onion,
   fennel, garlic, thyme, bay leaf and ¼ cup of the olive oil. 
2. Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour. 
3. Let the chickpeas cool in the liquid to room temperature, then drain, reserving ¾
   cup of the cooking liquid. Discard the vegetables and herbs.
4. Set aside ½ cup of the chickpeas. In a food processor, puree the remaining
   chickpeas with the reserved ¾ cup of cooking liquid and the remaining ¼ cup
   of oil. Season with salt and pepper. 
5. Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice and the reserved ½ cup of chickpeas and serve.