Potato & Chickpea Mash

Name: Potato & Chickpea Mash
Yield: Serves 6
Ingredients: 1 small sage sprig; 2 garlic cloves, peeled but left whole; 2 tablespoons olive oil; 250 ml(9 fl oz/1 cup) milk; 200 g(7 oz) cooked or tinned chickpeas, drained; 30 g(1 oz) butter; 400 g(14 oz) potatoes, peeled and cut into chunks

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

400 g(14 oz) potatoes, peeled and cut into chunks
250 ml(9

Side dish
Vegetarian
Gluten-free

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