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Potato & Chickpea Mash
- Serves
6
- Difficulty
Easy
By Tessa Kiros
Published 2010
If you have some cooked chickpeas left over from something else, this is a great nutritious way to serve them to the small ones of our world. If you need to be a bit more spontaneous, just use tinned chickpeas. You can serve this with an extra drizzle or so of olive oil if you like.
Ingredients
400 g 14 oz 250 ml 9
Method
Boil the potatoes for 20–25 minutes in salted water until they are soft. Heat the milk and butter in a small pan until the butter melts. Heat the olive oil, garlic and sage in a saucepan over medium heat until you can smell the garlic. Add the chickpeas and sauté for a few minutes so that the flavours of the garlic and sage mingle with the chickpeas. Remove the garlic and sage. Purée the chickp
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