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)
Step by step
- 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.
- Meanwhile, remove the chickpeas from the pot and strain them to remove the aquafaba.
- When they are already strained, place them in the pan along with a splash of olive oil, and turn on medium heat.
- 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.
- Keep over medium heat, adding more olive oil if necessary. We keep a few minutes until the chickpeas are toasted.
- If they jump or ‘explode’ you can lower the heat a little.
- When they are toasted, turn off and reserve.
- When the potato is ready, remove it from the water and place it in a deep plate or a large bowl.
- Add a splash of olive oil, another long squeeze of lemon and a pinch of salt over the potatoes.
- Add water to cover the potatoes halfway up and with the help of a fork mash very well until you get a creamy texture.
- If you want a smoother mashed potato, just add more water, until you find your perfect texture.
- 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.