Recipe information
Ingredients for - Chickpea mash
1. 500g pack of dried chickpeas -
3. 1 banana shallot , quartered lengthways -
4. 1 red chilli , deseeded and halved lengthways -
7. 250ml white wine -
8. 1.3l vegetable stock (we used Marigold bouillon) -
9. extra virgin olive oil , to serve -
How to cook deliciously - Chickpea mash
1. Stage
In a large bowl, cover the chickpeas with cold water and soak overnight. The next day, drain and rinse well.
2. Stage
Tip the chickpeas into a large pan with all the other ingredients except the olive oil. Bring to the boil, then leave to simmer for 1 hr-1 hr 10 mins until the chickpeas are tender but not mushy.
3. Stage
Remove the bay leaves and rosemary sprigs. Working in batches, blitz the chickpeas in a food processor along with their cooking liquid and the shallot until smooth.
4. Stage
Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.
