Recipes

Chickpea Potato Puree

(presented at King Market 9/13/09)

makes 2 quarts

I serve this modest but surprisingly delicious side when I want to fill out a meal. It is good served warm with seasonal vegetables like tomato salad, braised greens, or with slices of grilled eggplant, bell pepper or zucchini. Chickpea potato puree also makes sense with small amounts of main-dish proteins such as kebobs or sausage.

This recipe is adapted from Fagioli: The Bean Cuisine of Italy by Judith Barrett.

Equipment:  pot with lid, colander, paring knife, small saucepan, food processor (or potato masher)

• 1 lb. chickpeas
• 5 cloves garlic, peeled
• 5 sage leaves
• 2 Tbsp olive oil
• salt
• 1 small red onion, chopped
• 3 small to medium yellow potatoes
• 4 Tbsp olive oil

Directions: Pick over and rinse beans. Place beans in a pot with cold water to cover by two inches. Bring to a boil. Turn down to a slow simmer and skim off any foam. Add garlic, sage and 2 Tbsp olive oil.  Continue simmering beans until tender. Add water if necessary; the beans should always be covered.  Once beans are cooked, all salt to taste. Let sit 30 minutes and drain. (Cooking liquid may be saved to use as a vegetarian soup stock.)

Peel potatoes, put in a small saucepan and cover with cold water. Bring to a boil. Turn down to a simmer and cook until fork tender. Drain.

Add beans and onion to food processor. Process for about 3 minutes, or until beans break down into a paste.  Scrape down sides of processor bowl as necessary. Add 3 Tbsp olive oil and potatoes and process until mixture is smooth. Serve warm.

Kelly Myers

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