Alive and Cooking

Chickpea and Coriander Mash

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300g pre soaked chickpeas
2 clove garlic
1/2 tsp of smoked paprika
150g of butter
1/2 bunch coriander


Place pre-soaked chickpeas (overnight) into a saucepan, add the garlic and cover with water, and bring to a boil.

Place on a lid and simmer for 1 hour (check if more water is needed after 1/2 hour).

Blend to a smooth paste and stir in the chopped butter and coriander, sprinkle the surface with smoked paprika and a drizzle of chilli oil

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