Chickpeas are a fantastic store cupboard ingredient and are extremely versatile. This mash is a wonderful alternative to the classic potato variety.
Ingredients
- 1 whole garlic bulb
- olive oil
- 1 onion
- 1 400g tin of chickpeas
- 300ml vegetable stock
- A handful of fresh parsley
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Slice the top off a whole garlic bulb, drizzle with olive oil, wrap in foil, then roast for 30 minutes. Heat 2 tbsp olive oil in a pan and fry 1 sliced onion for 5 minutes. Stir through a tin of chickpeas, drained. Add 300ml vegetable stock, simmer for 10 minutes, then drain, reserving some stock in a jug. Remove the garlic from the oven and squeeze out the flesh into the chickpeas (discard the skins). Mash briefly, adding stock if necessary. Stir through chopped fresh parsley, season and serve.