Plenty of variations on this recipe, but it makes a great low-carb side dish. I prefer this to cauliflower mash, and it’s quite a bit more simple.
Ingredients:
- 1 can chickpeas, drained
- 1/4 cup chicken stock
- 1 clove minced garlic
- 1/4 cup parmesan cheese
- Salt and pepper to taste
- Dash of lemon juice (optional)
Pour chickpeas and chicken stock into food processor or blender and mix until creamy.
In a medium sauce pan, saute minced garlic in olive oil. Add chickpeas and cook for five minutes, stirring occasionally. Add remaining ingredients.
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