Chickpea Mash Recipe for One

I love mash, so a chickpea mash was always going to end up on the blog. My dad made lovely mash when I was a kid. Mum did the peeling and boiling, but he did the mashing: a splash of milk, a dollop of margarine and a fork, and it came out wonderfully fluffy.

These days I like mine creamy and fluffy, with no lumps. When I batch-cook potatoes, I mash them in the KitchenAid with the flat beater. And because I'm always looking for ways to use up chickpeas, mashed chickpeas turned out to be a very good place to start.

This one takes five minutes to prep and five to cook. Garlic and lemon zest soften in olive oil, the chickpeas warm through, and then you choose your finish. For some texture, use a potato masher and finish with a fork. For a super smooth mash, use a jug blender. It is vegan as written.

Chickpea Mash Recipe for One

Prep: 5 minutes. Cook: 5 minutes. Serves: 1.

Ingredients

• 100 g tinned chickpeas, rinsed and drained (about 4 tablespoons)
• 1 dessertspoon extra virgin olive oil, plus a little extra to finish
• 1 small garlic clove, finely chopped
• Juice and zest of 1/4 lemon
• 1 tablespoon vegetable stock or water, plus a little more for blending
• 1 small handful fresh flat-leaf parsley or chives, chopped
• A pinch of sea salt and freshly ground black pepper

Method

1. Warm the aromatics. Heat the olive oil in a small saucepan over a low heat. Add the chopped garlic and lemon zest and cook gently for 1 minute until fragrant. Do not let the garlic brown.
2. Warm the chickpeas. Tip in the drained chickpeas and the tablespoon of vegetable stock. Cover with a lid and simmer gently for 3 to 4 minutes, until the chickpeas are hot and softened.
3. Mash. Take the pan off the heat. For a textured mash, crush the chickpeas with a potato masher, then finish with a fork. For a super smooth mash, tip everything into a jug blender and blend, drizzling in a little warm stock or water as it turns until you reach the consistency you like.
4. Season and finish. Stir in the lemon juice and the fresh herbs. Season to taste with sea salt and black pepper. If it feels dry, loosen it with a tiny splash of olive oil or warm water.
5. Serve. Spoon onto a slice of toasted sourdough, or serve alongside roasted vegetables, with a last drizzle of olive oil.

Mashed Chickpeas Instead of Potatoes

• Mashed chickpeas are a warm side dish, not a dip, so they sit alongside a roast or a stew the way potato mash would.
• The masher-then-fork finish keeps some texture. The jug blender gives you a silky, lump-free mash.
• Stock gives more savoury flavour than water, but either works. Add the extra liquid, a drizzle at a time.
• Vegan as written. A knob of butter stirred in at the end makes it vegetarian and richer.

More Chickpea Mash and Chickpeas

Slow Roast Lamb with Chickpea Mash

Mediterranean Spice Blend for Chicken Meatballs and a Lighter Chickpea and Cauliflower Mash

If this chickpea mash gave you a good reason to skip the potato peeler, you can buy me a coffee ☕ on Ko-fi.

This chickpea mash recipe is featured in my Chickpea Recipes, Veggie & Vegan Recipes and Veg, Fruit & Pulses hubs, where you'll find more ways with chickpeas, meat-free cooking and pulses.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef