For a few weeks I could eat chickpeas every day and every hour, for lunch, dinner and even breakfast. When I leave the gym, what most comes to mind are some chickpea burritos, a hummus with carrot crudités… But the other day, so as not to repeat myself, I prepared some roasted chickpeas, well spiced, with a creamy mashed homemade potato. 

I told you about it that same day I prepared it on Instagram: this is a perfect recipe to debunk many of the myths that shake food vegan: the first is that veganism is expensive, the second that protein is something exclusive to foods of animal origin.


2 medium potatoes
400 gr of cooked chickpeas (I used a jar)
1 Lemon
Paprika sweet
Hot paprika
Olive oil

Step by step

  1. Peel and cut the potatoes into small cubes. Cook them in plenty of water for 10-15 minutes, or until the potatoes can be easily pierced with a fork.
  2. Meanwhile, remove the chickpeas from the pot and strain them to remove the aquafaba.
  3. When they are already strained, place them in the pan along with a splash of olive oil, and turn on medium heat.
  4. Spice to taste. I added: two teaspoons of sweet paprika, a tip of hot paprika and another of cumin, two pinches of basil and generous garlic powder.
    We cook the potatoes and spice the chickpeas

    Cook the potatoes and spice the chickpeas

  5. Keep over medium heat, adding more olive oil if necessary. We keep a few minutes until the chickpeas are toasted.
  6. If they jump or ‘explode’ you can lower the heat a little.
  7. When they are toasted, turn off and reserve.
  8. When the potato is ready, remove it from the water and place it in a deep plate or a large bowl.
  9. Add a splash of olive oil, another long squeeze of lemon and a pinch of salt over the potatoes.
  10. Add water to cover the potatoes halfway up and with the help of a fork mash very well until you get a creamy texture.
  11. If you want a smoother mashed potato, just add more water, until you find your perfect texture.
    We mix the cooked potato with water, lemon, olive oil and spices.

    We mix the cooked potato with water, lemon, olive oil olive and spices.

  12. Serve the mashed potatoes at the base of the plate and place the chickpeas in the centre. And ready! You can decorate with more spices and a drizzle of olive oil.
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