Chickpea Purée with Truffle Oil

Total time: 35 minutes
   A simple, savory dish; this also makes enough for 4.  I chop the other 'half' of the tomatoes and stir them into the leftover chickpeas when I reheat.  You could also use the leftovers as a dip for tortilla chips.

 Ingredients:

• 15oz (450gr) chickpeas (garbanzo beans)
• 1 cup (8oz, 240gr) whole tomatoes with juice 
• 1 tsp paprika
• 2 tbs olive oil
• 1 tbs truffle oil or good olive oil

 Instructions:

• Open, drain and rinse chick peas.  
• Open tomatoes and remove half of them. 
• Place chick peas and tomatoes in a blender with 1 tbs olive oil, and 2 tbs of the juice from the tomatoes. 
• Purée until well chopped.  Add 1 more tbs tomato juice if needed to get purée - but try not to.  It should be stiff. 
• Heat 1 tbs olive oil in nonstick skillet. 
• Add puréed chick peas, spread out and cook, over low heat, stirring occasionally, for 20 minutes.  We're just drying them out a bit. 
• Just before serving, increase heat to medium and cook, stirring, for 3 - 4 minutes. 
• Remove and place in serving bowl. 
• Make a well in the center and pour in oil.  Serve.