- 2 x 400g tins of chickpeas
- 1 vegetable stock cube
- A handful of wild garlic
- 1 lemon
Prep: 10 mins | Cook: 5 mins
1. Pour the chickpeas and the liquid from the tins into a pan. Set ona high and bring to the boil for 2-3 mins, or till fully warmed through. Drain the chickpeas over a bowl, saving the cooking liquid.
2. Whiz the chickpeas with 2 tbsp olive oil in a food processor, with a stick blender or crush together with a potato masher, adding enough of the reserved cooking liquid to help turn them into a creamy mash – you can go as thin or keep it as thick as you like.
3. Blend in the stock cube, adding it little by little, to help season the mash. Add a good pinch of freshly ground pepper, too.
4. Wash and finely chop the wild garlic. Fold the leaves through the mash, adding them little by little, and tasting as you go – make it as garlicky or as mild as you like. Finish with a grating of lemon zest and a squeeze or two of juice, mixing it in well. Warm through before serving.