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Nutrition: per serving

  • kcal337
  • fat5g
    low
  • saturates1g
  • carbs42g
  • sugars4g
  • fibre12g
  • protein18g
  • salt0.3g

Method

  • step 1

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

  • step 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.

  • step 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.

  • step 4

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

Recipe from Good Food magazine, March 2016

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A star rating of 3.6 out of 5.3 ratings
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