Potato & Chickpea Mash

Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

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.


  • 400 g(14 oz) potatoes, peeled and cut into chunks
  • 250 ml(9 fl oz/1 cup) milk
  • 30 g(1 oz) butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled but left whole
  • 1 small sage sprig
  • 200 g(7 oz) cooked or tinned chickpeas, drained


    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 chickpeas with a hand-held blender until they are completely smooth and silky, adding a little of the milk and butter mixture if necessary.

    Mash the potatoes or pass through a potato mill into a wide bowl which you can eventually use for serving. Add the remaining milk and butter mixture and mix it in well. Fold in the chickpea purée and taste for salt. Serve warm or at room temperature, drizzled with extra virgin olive oil if you like.