Chickpea and Olive Oil Mash

• 125 g (4½ oz) chickpeas, soaked in cold water overnight
• 2 garlic cloves, crushed

Drain the chickpeas, then place them in a pan, cover with fresh water and bring to the boil. Reduce the heat and simmer for 1-1½ hours, until completely tender. Drain, reserving the cooking water. Purée the chickpeas in a blender with the garlic, a little salt and enough of the cooking liquid to give a thick, creamy consistency. Add the purée to the hot mashed, potatoes, then beat in the olive