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6
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.
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