Chickpea mash: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">So simple</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Tasty, looks great and could not be easier to make</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | |||
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I think I first saw this neat and easy [[Vegetable|vegetable]] [[Accompaniment|accompaniment]] in a Nigel Slater book, though I've since seen lots of slight variations in many books and recipe cards since then. Think of it as [[Hummus|hummus]] without [[Garlic|garlic]]. This is my favourite version. | I think I first saw this neat and easy [[Vegetable|vegetable]] [[Accompaniment|accompaniment]] in a Nigel Slater book, though I've since seen lots of slight variations in many books and recipe cards since then. Think of it as [[Hummus|hummus]] without [[Garlic|garlic]]. This is my favourite version. | ||
Revision as of 19:47, 30 December 2021
| Chickpea mash | |
|---|---|
Random recipe reviewSo simple 5/5 Tasty, looks great and could not be easier to make Klapaucius) |
| Chickpea mash, with a few left whole for that cheffy touch! | |
| Servings: | Serves 2 |
| Calories per serving: | 871 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
I think I first saw this neat and easy vegetable accompaniment in a Nigel Slater book, though I've since seen lots of slight variations in many books and recipe cards since then. Think of it as hummus without garlic. This is my favourite version.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 410 g can chickpeas, rinsed and drained
- 600 ml vegetable stock - ( eg: 1 vegetable stock cube )
- ½ teaspoon ground turmeric, no more than this!
- Juice from ½ a lemon
- 1 tablespoon olive oil
- Handful of fresh parsley, chopped (about 20 g)
Method
- Simmer the chickpeas in the vegetable stock for about 5 minutes
- Drain, reserving only a small amount of the stock to adjust the final mix
- Sprinkle the turmeric of the chickpeas and then using a potato masher, mash the chickpeas to a rough consistency
- Stir in the lemon juice, olive oil and parsley
- Serve. Simples!
Chef's note
Using dried chickpeas: The last time I made this I used lots of dried chickpeas, soaked in cold water for for 12 hours+ then rinsed and drained. After boiling for 15 minutes in lots of plain water and no salt they were drained and simmered in the stock for a further 5 minutes. I also used dried parsley as there was plenty of time for it to rehydrate before it was reheated and consumed.
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