Lemon Chickpea Bruschetta

Lemon Chickpea Bruschetta


  • 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


  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.


Leave a comment

Please note, comments must be approved before they are published