Spicy Chickpeas Mash Recipe
We all have a couple of can of chickpeas in the back of the press. They are cheap and a great staple to store. This chickpeas mash is a simple and tasty way to use a can.
When I came back from Portugal with a broken elbow and with my right arm in a cast, I was all out of sorts as I was facing weeks without the use of my dominant hand. This chickpeas mash is the first thing I managed to cook all by myself. It was easy to make and eat with my left hand! More importantly, it help me cheer up no end when I realised there are still some things I could do for myself.
We’re two months down the line now, and I’m cast free. Although my movements are still very restricted, I have now the use of my two hands. Still the chickpeas mash gets on my plate at least once a week. That’s how much I love it.
It’s versatile and very easily adaptable. I first made it with fresh wild garlic but you could swap that for some spinach and fresh garlic or even for some young shredded leeks. Basically, just find whatever bits of greenery you have and throw them in with a bit of grated garlic.
- 1 tin of chickpeas (a large one not a mini one)
- 1 handful of wild garlic or 1 handful of greens and a table spoon of fresh grated garlic (2 decent sized cloves)
- 1 table spoon of butter
- Sea salt to taste
- Some sea weed flakes if you have them
- 1 teaspoon of miso paste
- ½ teaspoon of chipotle chili flakes or powder
- Heat the chick peas in their brine on low heat for 10 min.
- Mash them roughly and throw the rest of the ingredients. Mix the greens in and cover. Leave to rest for 10 min.