Chickpea Mash

Getting braces has meant that I have eaten a lot of sop/mashed foods the last week or so, one of my favourites was this Chickpea Mash I made. Not only was it packed full of goodness but it was a a good dish to use up veggies in the fridge.

Chickpea Mash

Chickpea Mash
2 handfuls chickpeas, rinsed, soaked overnight and rinsed again
1 onion, diced
few cloves of garlic, crushed
olive oil
1/2 capsicum, diced
3 eschallots, diced
1/4 eggplant, cubed
2tsp tumeric
1/2tsp cinnamon
1tsp cumin
1tsp ground coriander
1/2 tsp ginger
vegetable stock and/or water to cover
natural yoghurt and chives to serve

Sweat the onions and garlic in the oil, add the capsicum and eschallots and sauté for a few minutes, add the spices and stir through. Add the chickpeas and stir over medium heat for a few minutes. The chickpeas should take on a fantastic yellow colour. Add the stock/water and simmer for 35mins stirring every so often. Add the diced eggplant and return to simmer for 20mins. Using a stick blender, blend the chickpea mixture until about 90% of the chickpeas are mashed. Serve with a generous dollop of natural yoghurt and some diced chives.

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