Chickpea mash

1 of 5-a-day alternative mash recipe chickpea chickpea mash chickpea side dish easy chickpea recipe easy mash fibre folate good 4 you iron low fat side dish spring sunday dinner vegetarian

N/A

Source

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

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.