Chickpea mash
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Chickpea mash

By Sophie Godwin

A healthy side dish, using dried chickpeas instead of canned as they absorb flavours better – a great alternative to your standard mashed potato

  • Prep:5 mins
    Cook:1 hrs 10 mins
    plus overnight soaking
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 337
  • fat 5g
  • saturates 1g
  • carbs 42g
  • sugars 4g
  • fibre 12g
  • protein 18g
  • salt 0.3g

Ingredients

  • 500g pack of dried chickpeas
  • 1 tsp fennel seeds
  • 1 banana shallot, quartered lengthways
  • 1 red chilli, deseeded and halved lengthways
  • 2 rosemary sprigs
  • 2 bay leaves
  • 250ml white wine
  • 1.3l vegetable stock (we used Marigold bouillon)
  • extra virgin olive oil, to serve

Method

  1. In a large bowl, cover the chickpeas with cold water and soak overnight. The next day, drain and rinse well.

  2. Tip the chickpeas into a large pan with all the other ingredients except the olive oil. Bring to the boil, then leave to simmer for 1 hr-1 hr 10 mins until the chickpeas are tender but not mushy.

  3. Remove the bay leaves and rosemary sprigs. Working in batches, blitz the chickpeas in a food processor along with their cooking liquid and the shallot until smooth.

  4. Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.

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