Chickpea mash

Chickpea mash

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(2 ratings)

Prep: 5 mins Cook: 1 hr, 10 mins plus overnight soaking


Serves 6

A healthy side dish, using dried chickpeas instead of canned as they absorb flavours better - a great alternative to your standard mashed potato

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal337
  • fat5g
  • saturates1g
  • carbs42g
  • sugars4g
  • fibre12g
  • protein18g
  • salt0.3g
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  • 500g pack of dried chickpeas
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 banana shallot, quartered lengthways
  • 1 red chilli, deseeded and halved lengthways



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 bay leaves
  • 250ml white wine
  • 1.3l vegetable stock (we used Marigold bouillon)
  • extra virgin olive oil, to serve


  1. In a large bowl, cover the chickpeas with cold water and soak overnight. The next day, drain and rinse well.

  2. Tip the chickpeas into a large pan with all the other ingredients except the olive oil. Bring to the boil, then leave to simmer for 1 hr-1 hr 10 mins until the chickpeas are tender but not mushy.

  3. Remove the bay leaves and rosemary sprigs. Working in batches, blitz the chickpeas in a food processor along with their cooking liquid and the shallot until smooth.

  4. Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.

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Comments, questions and tips

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13th Apr, 2016
It's not often I'm disappointed in a BBC Good Food recipe, but this one really didn't do it for me. Perhaps if I had left the lid off when I cooked the chickpeas the flavour in the stock would have become more concentrated, but I found this to be fairly bland and I didn't enjoy the back flavour from the fennel seeds - it made it taste of 1970s worthy vegetarian fare. And it makes a vast amount, too - I think you'd serve 6 with half of this recipe. Going to try adding some cumin, coriander and more chilli to the leftovers, plus some breadcrumbs, in the hope that I can turn them into falafel and freeze them.
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