This Chilli and Chickpea Mash is a fantastic alternative to mashed potatoes. It’s full of flavour and packed full of protein and fibre. This recipe may be good for you but it tastes great too!
An alternative to mashed potatoes
I love mashed potatoes. They are one of my absolute favourite side dishes and I will have them alongside a chicken (or vegn) Kiev, sausages, and of course I serve them as part of a roast dinner. Any excuse and I will have a big bowl of mashed potatoes. I often make so much that I have leftovers to make croquettes the next day!
There’s a reason why mashed potatoes are so popular; they are soft, creamy and pillowy and they make us feel warm and comforted. They’re also versatile enough to go with just about anything you want to serve them with.
Why on earth am I talking so much about mashed potatoes? Well, I’ve discovered the perfect alternative - chickpea mash. But chickpea and chilli mash is more than just another option for your dinner plate, it’s a protein packed side dish that tastes delicious.
What is chickpea mash
Chickpeas are often served in stews, curries and other hot dishes. But you might also see them used in salads, sandwiches and, of course, turned into hummus! Just like the humble potato they are incredibly versatile. Which is why they also lend themselves well to being mashed.
This recipe is far from complicated. If you’re picturing someone taking a potato masher to a bowl of chickpeas then you’re not far off. But first we add good quality olive oil, shallots, garlic, chilli and fennel seeds to a pan to create a wonderful flavour profile for the mashed chickpeas. It’s rich and heady but we lighten it up at the end with a little lemon zest.
I quite like this chickpea mash rough and ready. With mashed potatoes I’m always in search of the perfectly smooth, creamy texture. But I don’t feel as fussed when it comes to mashed chickpeas. If you do want a creamier mash then just add back a little of the chickpea water that comes in the pan as you’re doing the mashing. You could also use a blender or food processor.
The water that’s in the can is sometimes known as aquafaba and it can be used for a range of things (like making meringues) or in this case adding a smooth, creamy finish to the chickpea and chilli mash.
The recipe
Chilli and Chickpea Mash
Ingredients
- 3 tablespoon olive oil
- 2 shallots
- 2 cloves garlic minced
- 1 red chilli finely chopped
- 1 teaspoon fennel seeds
- 960 g tinned chickpeas drained weight but reserving some of the liquid (aquafaba).
- 1 lemon zest only
- Salt and pepper to taste
Instructions
- Heat the olive oil in a sauce pan then add the shallots with a pinch of salt.
- Sweat the shallots for 8 minutes before adding the garlic and cooking for 2 more minutes.
- Next add the chilli and fennel seeds and cook for 2-5 minutes or until the chilli is soft and the fennel has released its aroma.
- Add the chickpeas and stir until they are all warmed through.
- Remove from the heat and mash to the desired consistency. For a creamier mash add some of the chickpea water and mash again.
- Add the lemon zest to the mash and stir well.
- Leave for a minute or two for the lemon zest to infuse the mash.
- Serve warm.
Nutrition
Serve as part of the ultimate vegan roast dinner
Is there a side dish I'm missing? What would you include on your roast dinner table? Other than chickpea mash of course!
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