Roast garlic and chickpea mash

Roast garlic and chickpea mash
  • Serves icon Serves 4
  • Time icon 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.


  • 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. 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.
  2. 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.
  3. Remove the garlic from the oven and squeeze out the flesh into the chickpeas (discard the skins). Mash briefly, adding stock if necessary.
  4. Stir through the chopped fresh parsley, season and serve.


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