Freedom Friday: Chickpea Mashed Potatoes

November 29, 2013

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!

allergen free chickpea and potato mash

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Photo: Kate Coffey

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Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.

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