Creamy chickpeas & mashed potatoes are the ultimate, nutritious comfort food. They’re packed with fiber and nutrients, cozy, and filling. The dish can also be made gluten-free!
I’m ending this year and starting the next one with a recipe that feels well suited to where I’m at lately. It’s comforting, familiar, and easy, all of which are top priorities after a somewhat helter-skelter fall and early winter. And it’s the first recipe that I’ve made in a while that just came to me—it was a real-time craving, not something I’d planned out in my head—which is a small victory after a lot of fraught and dissatisfying cooking in the last couple months.
I spend so much time putting stuff on toast that I sometimes forget how nice it is to pile beans and vegetables and plant meats over other starches: polenta, pasta, and—case in point—potatoes. Mashed potatoes aren’t so much harder to make than regular potatoes, but they sure do announce “comfort food” more clearly. I love having a lot of them in the fridge, to use either as a side dish or as the base of some pile of plant-based goodness or another 🙂
I was thinking distantly of the chickpeas and mushrooms from the dinner toast in Power Plates when I made this, but in the end, the toppings are pretty different. This is super creamy (à la King-ish), which was mostly a concession to the fact that I’d made cashew cream for another recipe earlier the day before, and I’d made extra to freeze. I’m glad that the remainder got used here before it could make it to the freezer, because it makes this meal so much richer and heartier than it would be otherwise.
If you’d like to make this dish with sweet potatoes, by all means, do. If you’d like to add kale or spinach or chard to the chickpea/mushroom mixture, rather than serving it with a green side (like I did here), that’s great. If you’d prefer white beans to chickpeas, that’s also fine. Many modifications will be good here, and you can most definitely treat this meal as one of those bean/green/starch templates that make vegan eating so much simpler, at least conceptually.
I’m already remembering this dinner fondly as the one that brought me back into my kitchen rhythm after a period of feeling out-of-step with it. It’s nice to be ending 2019 with a meal that was both intuitive and satisfying. I’m hoping that I can carry that sensation and experience into 2020, across different areas of my life.
I wish you all the same, and more. Happy New Year, friends!