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This is such a quick side dish to prepare, and by adding the chickpeas, you up the fibre and protein content of the meal.

(Serves 8 – 10)

You’ll need:

2 cups diced sweet potato

2 cups diced butternut

½ cup milk

1 tin chickpeas, rinsed and drained

1 pinch cayenne pepper

Boil the sweet potato and butternut until soft, remove from heat and drain. Place in a large bowl, add the chickpeas and blend with a blender. Add the milk gradually until you get the consistency you want. Place in a bowl and top with the cayenne pepper.

Tip: you can use pre-cut sweet potato and butternut that you can steam in the microwave instead of boiling. If you don’t have a blender, you can also make use of a masher.

Recipe and photograph: Lesley Scott

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