Written by adam on Feb 26, 2007
Mashed Potatoes with Chickpeas
A quick heart healthy recipe today from Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks--Without Prescription Drugs by Dr. Janet Brill
- 2 pounds baking potatoes, peeled and cut into chunks
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1 cup light soy milk
- 1/2cup reduced-sodium chicken broth
- 1/4 cup Light margarine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Commercial gravy, optional
Place potatoes in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain and return potatoes to pan. Add chickpeas and mash using a potato masher. Add soy milk, chicken broth, margarine, and salt and pepper and stir. Cook an additional 2 minutes, until heated, stirring constantly. Serve warm. Top with commercial gravy if desired.
Cholesterol Down is a new book by Dr. Janet Brill, dietician, nutritionist, and wellness coach
Responses to "Mashed Potatoes with Chickpeas" ...
this is a good recipe and comes at a time when I'm definitely thinking about heart health.
I'm not so fond of chickpeas,though. However, garbanzo beans are good.