Contributed by (Recipe adapted from “Epicurean Table” at www.epicureantable.com)

Ingredients

400 g cooked Chickpeas
1 large Parsnip
4 Tbs hot Milk (dairy or non) or Vegetable broth
2 tsp Nut oil or 12 drops of toasted Sesame oil (1/4 tsp)
Salt and pepper

Instructions

Pare the parsnip, cut lengthways into quarters and pare away the tough inner core. Dice and cook in a little salted water until soft. Drain and add to the hot chickpeas with the nut oil. Add a little hot liquid of choice, a pinch of salt and a little pepper and mash well. Add enough hot liquid until the mash is the consistency you prefer. Other delicious flavouring additions: a half teaspoon of toasted coriander seeds, finely crushed or curry powder, cumin, paprika - depending on main dish flavours.

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