This dish is a perfect mix of my two favorite foods: potatoes and chickpeas. This crowd-pleaser works well as a holiday side dish that will be a huge hit with vegans, allergen-sensitive folks and omnivores alike. This was our first experience with the soy-free Earth Balance and it is just as delicious as the original! This dish will compliment hearty dishes like lentil loaves and tofu steaks well and should be served with a warm, crispy, crusty bread for dipping. Enjoy! Happy Freedom Friday !
Chickpea Mashed Potatoes
Serves Two
2 white potatoes
3.5 cups chickpeas
2 tbs. Earth Balance Soy-Free Vegan Margarine (or other vegan margarine substitute)
1/2 cup green onions, chopped
sea salt and black pepper to taste
2 tbsp. spicy mustard
1. Boil potatoes (unpeeled) in water with a bit of salt until soft (mashable)
2. Remove potatoes and add to medium mixing bowl, add ingredients (except mustard, salt and pepper) one at a time until well mixed
3. Stir mustard, salt and pepper in right before serving
4. OPTIONAL: For a bit of a crispy texture, place mixed ingredients in a lightly oiled casserole dish and bake for 5-10 minutes at 350F
5. Enjoy!
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Photo: Kate Coffey
