Looking for something spicy, how about
Cajun Chickpea Mash
What is Cajun Chickpea Mash? Well, quite frankly it’s one of those dishes that got created one night because I had leftovers and a hungry family. (A hungry family that, as it just so happens, loves chickpeas.)
To make the cajun mash, I basically started off doing exactly what I would have done if this were a jambalya. That meant starting with a trinity (carrots, onions, celery). However, I didn’t want just another rice dish, so I added potatoes, a few dried peppers , a little tomato sauce, and finally, some chickpeas.
All in all, it turned our pretty darn good.
Cajun Chickpea Mash Recipe
The good news about this dish is that is a one-pot meal. I used my ceramic Dutch oven to saute the vegetables, hold the broth, rehydrate the chilies, even boil the potatoes. Which is perfect, since I hate doing dishes.
You will need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 3 potatoes, halved and cut into 1/4 inch slices
- 4 cups vegetable broth
- 3 dried chilies
- 1 tablespoon cayenne
- 6.25 oz (1/2 normal can) tomato sauce
- 1 cup chickpeas
- Parsley, chopped
Place a Dutch oven or soup pot over a medium-high flame. Pour in the olive oil and wait for it to get hot. Once hot, add the onion, carrots, celery, and garlic with a pinch of salt. Cook until the onions are translucent.
Next, add the potatoes and give them a stir. Wait about a minute and then add the broth, chilies, and cayenne. Bring the liquid to a boil, then cover and continue cooking until the potatoes are fork tender.
By this time, the chilies should be rehydrated. Remove them from the pot, remove the stems and seeds and roughly chop. Add back to the pot. (Okay, so you have to use a plate for this, so it’s not really a one-pot meal, but you get the point!)
Lastly, add the tomato sayce, and the chickpeas. Cook until the chickpeas are warm. Top with parsely and enjoy!