Chickpea mash. Totally different from hummus. Honest. With bonus velvety spinach.


This was dinner the other night.  A slight variation on one of the meals in the autumn section of Sophie Grigson’s Feasts for a Fiver – another one of my library recipe books.  I tend to find Grigson’s recipes a bit too fiddly for cooking in a household with small children, but in fairness to her, any I’ve ever tried are worth the work.  There was meant to be garlic jam on that chop but it took too long for my hungry family to wait.  The mash in the book is made from dried chickpeas but I’m a little nervous of them and used a tin instead.

Chickpea Mash

A tin of chickpeas
3 cloves of garlic chopped finely
2 tablespoons olive oil
Juice of half a lemon
salt and pepper

Empty the tin of chickpeas (including the liquid) into a pan and heat up for about 5 minutes. Drain and reserve the liquid.  Put the chickpeas in a bowl with the garlic, olive oil and lemon juice.  Purée with a stick blender (this could also be done in a food processor, obviously – but we don’t have one) until smooth.  Taste and add salt, pepper and a little more lemon juice as needed.  You can put this aside and reheat about 5 minutes before serving if you need to.

I wouldn’t replace mashed potato with this every night, but it was good with the lamb chop and eldest enjoyed doing the blending, even if you then refused to eat any mash.

Velvety spinach

I got this recipe from a cookbook whose name I have long forgotten – its gimmick was that instead of conventional recipes written like this one it was written like flow diagrams with pictures to illustrate the steps.  It seemed to be targeted at men who don’t know how to cook and was all about the mystifying. And had this excellent method for cooking spinach.

a bag of spinach
a clove of garlic, sliced

Fry the garlic with a small amount of oil, in a large pan with a well fitting lid.  Wash the spinach and shake off most of the water.  Chuck the spinach into the pan, grate in some nutmeg and put the lid on.  Don’t open the lid for 5 minutes by which time the spinach should be cooked down into a nice dark green mass with minimum fuss.

About Nuala

Geeky feminist Irish woman living in Scotland. Has two daughters and a lot of yarn. Really likes hummus.
This entry was posted in actual chickpeas, cooking with kids, Recipes. Bookmark the permalink.

2 Responses to Chickpea mash. Totally different from hummus. Honest. With bonus velvety spinach.

  1. Made this entire meal this evening – delicious! Added a bit of mint to the chickpea mash just because we had some.

  2. Nuala says:

    Mint in the mash sounds great.

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