Have you ever thought about making a delicious mash without using potatoes and making it a bit more interesting?
This recipe is absolutely delicious and uses very healthy and highly alkaline ingredients like kale, garlic and chickpeas.
This mash has got an abundance of different flavours given by the thyme and shallots.
You can serve this as a main course or as a side dish with fresh fish.
Kale Chickpea Mash
Serves 2 as a main dish
Serves 4 as a side dish
3 tbsp garlic, cut into small pieces
1 shallot, cut into small pieces
1 bunch kale
400g fresh chickpeas (cooked per instructions)
2 tbsp Bragg Liquid Aminos (alternative: soy sauce)
2 tbsp extra virgin olive oil or coconut oil
1/2 tsp of fresh or dried thyme
Celtic sea salt or Himalayan crystal salt, to taste
Gently fry the shallot and minced garlic in olive oil on medium-high heat until it turns golden brown. Be careful not to burn it, as the garlic becomes bitter tasting otherwise.
Add the washed and drained kale and stir in the oil, onion and garlic. After the kale has wilted a bit, add the chick peas and cook for about 6 minutes.
Add the remaining ingredients and stir. Begin mashing the chickpeas with a fork. You can mash them as fine as you like your mash to be.
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