• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 2 cups dried chickpeas, soaked in cold water overnight and drained
2. 1 small carrot
3. 1 celery rib
4. 1 small onion, halved
5. 1 small fennel bulb, halved
6. 5 garlic cloves
7. 3 thyme sprigs
8. 1 bay leaf
9. 1/2 cup extra-virgin olive oil
10. Kosher salt and freshly ground pepper
11. 1/2 cup chopped flat-leaf parsley
12. 1 preserved lemon—pulp discarded and peel finely chopped
13. 2 tablespoons fresh lemon juice

Directions

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

Serve With

Ciabatta toasts.

Notes

One Serving 241 cal, 11 gm fat, 1.2 gm sat fat, 28 gm carb, 8 gm fiber.