Chickpea mash
1h 15m
Chickpea mash
Ingredients
- 500g pack of dried chickpeas
- 1 tsp fennel seeds
- 1 banana shallot quartered lengthways
- 1 red chilli deseeded and halved lengthways
- 2 rosemary sprigs
- 2 bay leaves
- 250ml white wine
- 1.3l vegetable stock (we used Marigold bouillon)
- extra virgin olive oil to serve
Instructions
7 steps
- 1
In a large bowl, cover the chickpeas with cold water and soak overnight.
- 2
The next day, drain and rinse well.
- 3
Tip the chickpeas into a large pan with all the other ingredients except the olive oil.
- 4
Bring to the boil, then leave to simmer for 1 hr-1 hr 10 mins until the chickpeas are tender but not mushy.
70 min - 5
Remove the bay leaves and rosemary sprigs.
- 6
Working in batches, blitz the chickpeas in a food processor along with their cooking liquid and the shallot until smooth.
- 7
Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.
Progress
0 / 7 steps
Nutrition
Per serving (based on 6 servings)
Calories
337cal
Protein
18.0g
Carbs
42.0g
Fiber
12.0g
Sugar
4.0g
Sodium
0mg