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Tuscan Mashed Chickpeas


Serves 8 

Barefoot Contessa 

2 (15.5-ounce) cans chickpeas,

½ cup chicken stock,

3 tablespoons good olive oil, plus extra for serving

6-8 Sundried tomatoe halves in olive oil , diced

2 cloves garlic, minced 

¼ cup freshly grated Parmesan cheese 

3 tablespoons minced flat-leaf parsley 

2 tablespoons freshly squeezed lemon juice 

Salt and freshly ground black pepper

Grilled country bread for serving 

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 pureed. 

In a medium (10-inch) sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the  sundried tomatoes and sauté for 2 minutes,. 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, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.