Roast garlic and chickpea mash

Name: Roast garlic and chickpea mash
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: 1 whole garlic bulb; 2 tbsp olive oil, plus extra for drizzling; 1 onion, chopped; 400g tin of chickpeas; 300ml vegetable stock; Handful of fresh parsley, chopped

Easy
February 2012

Easy
February 2012

Serves 4
Hands-on time 20 min, oven time 30 min

Chickpeas are a fantastic storecupboard ingredient and are extremely versatile. This mash is a great alternative to the usual potato variety.

Gluten-free recipes

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Ingredients

1 whole garlic bulb
2 tbsp olive oil, plus extra for drizzling
1 onion, chopped
400g tin of chickpeas
300ml vegetable stock
Handful of fresh parsley, chopped

1 whole garlic bulb
2 tbsp olive oil, plus extra for drizzling
1 onion, chopped
400g tin of chickpeas
300ml vegetable stock
Handful of fresh parsley, chopped

Method

Heat the oven to 180°C/fan160°C/gas 4. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, then roast for 30 minutes.
Heat 2 tbsp olive oil in a pan and fry the onion for 5 minutes. Stir through the chickpeas. Add the 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 the chopped fresh parsley, season and serve.

Method

Heat the oven to 180°C/fan160°C/gas 4. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, then roast for 30 minutes.
Heat 2 tbsp olive oil in a pan and fry the onion for 5 minutes. Stir through the chickpeas. Add the 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 the chopped fresh parsley, season and serve.

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