Recipes Lemony Chickpea Bruschetta 3.0 (627) Add your rating & review Chickpeas are a fine source of protein and heart-healthy folic acid. Here, they're pureed until creamy and flavored with preserved lemon, typically sold at specialty food stores. Slideshow: More Bruschetta and Crostini Recipes By Gabe Thompson Updated on February 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 8 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 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup chopped flat-leaf parsley 1 preserved lemon—pulp discarded and peel finely chopped 2 tablespoons fresh lemon juice Directions 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. 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. Notes One Serving 241 cal, 11 gm fat, 1.2 gm sat fat, 28 gm carb, 8 gm fiber. Serve With Ciabatta toasts. Rate it Print