(A MIDDLE EASTERN DISH WITH A TWIST)

Here's an original dish to share around the table!

INGREDIENTS

• 9 medium yukon gold potatoes peeled and halved
• 1¼ cups CORTAS garbanzo boiled chickpeas
• 1 tbsp CORTAS olive oil
• 1/2 cup almond milk
• 1/3 cup coconut milk or 1 cup regular milk for non-vegans
• 1 tbsp dried garlic
• Salt and pepper to taste
• For garnishing: Chopped fresh chives or parsley

METHOD

• Use our naturally vegan, creamy and flavor-packed Cortas Garbanzo Boiled Chickpeas and mash it with previously boiled potatoes.

• Mix well with a little drizzle of Cortas olive oil, all the milk and the garlic.

• Season with salt and pepper to taste.

• Sprinkle with minced parsley or chives and drizzle with a little extra Cortas olive oil before serving.Sahtein!