Summary

Ingredients

• 4 large potato (s)
• 400 g chickpeas, canned, weiht 260
• 1 bunch parsley
• 1 dash milk
• salt
• Nutmeg, grated

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Instructions

1. Boil the peeled potatoes in salted water until soft, drain. Let it evaporate and mash.
2. 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.