Potato and Chickpea Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potato (s)
- 400 g chickpeas, canned, weiht 260
- 1 bunch parsley
- 1 dash milk
- salt
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Boil the peeled potatoes in salted water until soft, drain. Let it evaporate and mash.
- Add the parsley and the drained chickpeas. Stir in the butter with a wooden spoon and fold in the milk with a whisk. Season with salt and nutmeg.
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