This simple chickpea smash is all about good seasoning, lots of garlic, and a decent whack of parsley to add freshness. We normally serve this with crispy prosciutto and a poached egg; the coarse texture makes this so much more interesting than your regular bean puree.
We use it as a riff on mashed potatoes; as an easy way of adding some bulk to simple stews; to create a riot of texture in weeknight pasta; and even use as the base for savory pancakes. It takes all of five minutes to put together and will keep well in the fridge for a few days, so it’s a natural starting point for myriad weeknight dinners.
Then make these simple ingredients extraordinary for the rest of the week:
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Tuscan kale stew: Fry finely chopped celery, carrots, onion, add garlic, stir in kale and stock, simmer until soft before stirring through your smashed chickpeas. Finish with lemon zest and olive oil.
Sausage and mash: Roast sausages in the oven with onion wedges and a splash of oil. Serve piled on top of piping hot smashed chickpeas.
Herby chickpea pasta: Cook your favorite short pasta, mix smashed chickpeas with a little pasta cooking water, add lots of chopped basil and a glug of olive oil. Stir through the pasta and there you have it, a new weeknight staple.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).