In a not-so-classic take of bangers and mash comes this chorizo and chickpea smash, a ridiculously easy, humungously tasty concoction that's as fun to make as it is to eat.
Serves : 4
| Difficulty level : Easy
1 kg potatoes, peeled and diced
2 x 420g canned chickpeas, drained
2 lemons, juiced
1/4 cup (60ml) olive oil
2 tbs tahini
2 tbs kalamata olive tapenade
1 handful parsley, roughly chopped
1 tsp salt
1 tsp pepper
4 chorizos, sliced
parsley, to garnish
lemon, to serve
1 pouch Bare Bones® Classic Gravy with Black Garlic
Place potatoes in a large saucepan and cover with water. Set over a high heat and bring to the boil. Cook for 8-10 minutes or until tender. Remove from heat, drain into colander and transfer into a large bowl.
Add chickpeas, lemon juice, olive oil, tahini and kalamata olive tapenade. Lightly mash with a potato masher to create a rough consistency. Stir through parsley and season with salt and pepper.
Place a large frypan over a high heat. Cook chorizo for 5-6 minutes and transfer onto kitchen paper to drain.
Heat Bare Bones® Classic Gravy with Black Garlic as per packet instructions and transfer to serving dish.
Divide the potato and chickpea mixture onto 4 plates. Top with chorizo and a generous helping of Bare Bones® Classic Gravy with Black Garlic.
Garnish with parsley and lemon wedge. Serve immediately.