POSTED ON July 27, 2011
I am finally moving back into a new kitchen and have been in domestic bliss the last few days placing bowls of fresh garlic and heirloom tomatoes on the counter, organizing grains and beans into jars and finding places for crockery and other kitchen things that I had forgotten about. Such a pleasure! And with the farmers market overflowing with gorgeous organic vegetables, I can hardly wait to spend a day cooking here.
I wanted to quickly share this super simple recipe with you before another week came and went.
I call it chickpea mash because you do actually use a masher, but it is far fluffier than the name mash implies. I know it doesn’t look or sound like much but when made with freshly cooked chickpeas it tastes amazing. It’s a great hot weather dish when you don’t feel like cooking beans or eating a heavy meal.
I love serving a scoop on the side of a refreshing tomato cucumber salad and any fresh greens from the market. It’s also delicious spread on rye toast with a drizzle of flax oil and pickles.
1 ¾ cups chickpeas, soaked overnight with plenty of water
2 inch piece of kombu seaweed
2 tablespoons extra virgin olive oil
sea salt to taste
chopped parsley or chives to garnish
Drain chickpeas, rinse and drain again. Place in a pressure cooker and cover with 2 inches of filtered water. Add kombu and bring up to full pressure over high heat, reduce heat to low and cook for 30 minutes.
Remove from heat, allow pressure to come down naturally.
Drain chickpeas, reserving cooking liquid.
Return chickpeas to pot, add olive oil, a good pinch of salt and pepper and mash until creamy with a potato masher.
Add a couple of tablespoons of reserved cooking liquid and mix well. Mixture should be really creamy, if you want it a little softer add more cooking liquid. Season to taste and serve with a drizzle of flax or olive oil and sprinkle with parsley and chives.