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Patatas Revolconas Con Crema De Garbanzos

A vegan dish made with spiced mashed potatoes and chickpea puree
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Servings 2 people

Ingredients
  

Crema De Garbanzos (chickpea puree)

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped finely
  • 3 medium turnips, chopped
  • 1/2 courgette, chopped
  • 1 1/2 tbsp fresh oregano, chopped
  • 4-5 ladles potato cooking water
  • salt to taste

Patatas Revolconas (Spiced Mashed Potatoes With Garlic Scape)

  • 500 grams potatoes, peeled and cut into chunks
  • 3-4 tbsp olive oil
  • 6-7 "cúdols" (garlic scape), chopped, or use 4-5 garlic cloves, chopped finely
  • 1 tsp salt
  • 1.5 tsp pimentón de la vera dulce (smoked paprika)

Instructions
 

Crema De Garbanzos

  • Heat oil in a large frying pan over medium heat. Add onion and cook for 2-3 minutes. Add the rest of the veg and continue to cook until golden and more or less cooked through
  • Add chopped oregano and the potato cooking water and simmer until liquid has reduced by at least half, you don't want the chickpea puree to be too runny.
  • Tip the veg, chickpeas and cooking water into a glass, metal or ceramic bowl (not plastic) and puree with a hand blender until there aren't any lumps left (one or two won't matter but you want it to be relatively smooth)

Patatas Revolconas

  • While you are preparing the chickpea puree, boil the potatoes until tender. Strain and reserve cooking water.
  • At the same time, slowly fry the "cúdols" or garlic in the olive oil until cooked (this won't take long, especially if using garlic. Be careful not to burn). When they are ready, add the salt and pimentón de la vera and cook for no more than 40-50 seconds. Remove from the heat.
  • Add a small amount (around 75 ml) of the cooking water to the potatoes to mash them, they shouldn't be too thick and stodgy so you may need to adjust the water depending on the type of potatoes.
  • Mix the "cúdols" or garlic and all the oil and spice in with the mashed potatoes until they have turned a nice orange colour. Taste and add more salt if needed (I never measure out my salt so I'm not too sure of the amount I add. Always best to use less and add more as needed).

Assembly

  • Divide the spiced mashed potato between two bowls. Top with the chickpea puree and serve.