A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
Chickpea mash has a fabulous nutty flavour and a great mouthfeel. We don't think it makes a difference to the taste for this dish, but if you prefer to use dried chickpeas, use about 250g (dried weight) and soak and cook before following the instructions below. We normally serve it as a side-dish to the lamb kebabs, but if you are looking for a vegetarian option, grilled halloumi kebabs are also great.
Serves 4 as a side-dish
2 tins of chickpeas
2 small onions, roughly chopped
a pinch of cumin
4 tbsp good olive oil
Drain and rinse the chickpeas, and scatter them with the onions in a single layer over a roasting tin or baking sheet. Sprinkle over the cumin and bake in a medium oven for about 10 minutes, until the onions have softened. Tip the lot into a food processer, add the olive oil and blitz until smooth. You may want a bit more oil to get the texture right - you are aiming for a mash that feels sort of dry and silky at the same time.
Serve warm fresh from the mixer, or leave to cool to room temperature.