in Portugal

Potato and chickpea puree

updated

Spread the love

Ingredients for 4 servings:

  • 4 large potatoes
  • 400 g chickpeas, from the can, net weight 260 g
  • 1 bunch of parsley
  • 1 shot of milk
  • Salt
  • Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

fine side dish to braised meat and pan-fried dishes

Boil the peeled potatoes in salted water until soft, drain. Allow to cool, then mash. Add the parsley and drained chickpeas. Stir in the butter with a wooden spoon and whisk in the milk. Season to taste with salt and nutmeg.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Braised veal cheeks

Quick Asian fish curry