CHICKPEA MASH

Chickpea mash image

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

Provided by Sophie Godwin - Cookery writer

Time 1h15m

Number Of Ingredients 9

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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

Steps:

In a large bowl, cover the chickpeas with cold water and soak overnight. The next day, drain and rinse well.
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.
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.
Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.

Nutrition Facts : Calories 337 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium