Potato, leek and cabbage mash with chickpeas
Soft potato mash folded with sweet leek, cabbage and crushed chickpeas. The pulses make this a substantial bowl rather than a plain mashed-potato side.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 500g potatoes, peeled and cut into 2cm chunks
- 1 leek, washed and thinly sliced
- 200g cabbage, finely shredded
- 400g tin chickpeas, drained and rinsed (about 240g drained)
- 2 tbsp olive oil, divided
- 4 tbsp water, plus water for boiling
- Black pepper, to taste
Method
- Wash and cut the greens
Trim the leek, split it lengthways and rinse between layers to remove grit before slicing. Remove tough cabbage stalks and shred leaves finely. Drain and rinse the chickpeas.
- Boil the potatoes
Cover potatoes with cold water in a saucepan. Bring to a boil and simmer for 15–18 minutes until a knife slides through easily. Add the drained chickpeas for the last 5 minutes, then drain well.
- Soften the greens
Meanwhile heat 1 tbsp oil in a lidded frying pan. Soften the leek over medium-low heat for 5 minutes. Add cabbage and 4 tbsp water, cover and cook for 10 minutes, stirring occasionally, until both vegetables are tender.
- Mash and fold
Mash potatoes and chickpeas with the remaining oil and pepper, leaving a little texture. Fold in the hot leek and cabbage. Add a spoonful of hot water if too stiff.
- Serve
Divide into two warm bowls and serve while steaming hot.
Make it work with what you have
- Slice cabbage finely so it softens within the stated time; thick wedges will not.
- A potato masher works better than a blender, which can make potatoes gluey.