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Summer veg with paprika chick pea mash
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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.
Typical values per serving:
This recipe was first published in April 2012.