zoom Summer veg with paprika chick pea mash

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    Summer veg with paprika chick pea mash

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    about 750g baby vegetables (such as courgettes, asparagus tips, carrots, leeks and Tenderstem broccoli)
    400g can chick peas, drained
    ½ tsp smoked sweet paprika
    juice of 1 lemon
    1 clove garlic, crushed
    1 tbsp extra virgin olive oil


    1. Bring a large pan of water to the boil and have ready a bowl of iced water. Cook the vegetables in batches in the boiling water for 2 - 3 minutes each batch until tender but still with a bite. Remove from the water with a slotted spoon and plunge into the iced water to cool. Reserve the cooking water.

    2. Place the drained chick peas in a food processor with the paprika, lemon juice, garlic and seasoning and whizz to a coarse paste. Slowly drizzle in the olive oil and whiz again, then add 3 - 4 tbsp of the cooking water with the processor running. Transfer to a small serving bowl and serve with the vegetables.

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