Ideal served with roast meats, Chickpea mash is a wonderfully warming and flavoursome addition.

Ingredients::
600 grams of tinned chickpeas
1 shallot
2 tbsp olive oil
Paprika

Method::
Drain the chickpeas and place into a pan of lightly salted water, bring to the boil and then lower the heat to a simmer, leave on the heat until heated through

Peel and finely slice the shallot, place in a frying and sweat off in a little olive oil over a moderate heat and cook until translucent and soft

Drain the chickpeas, place in the bowl of a food processor

Strain the shallots through a sieve over a bowl, add the olive oil to the chickpeas, blitz until smooth

Transfer to a serving dish and stir in the shallot, paprika, sea salt and white pepper to taste

Ingredients ::
7 oz garbanzos / chickpeas, soaked overnight
4 oz salt pork, Jamon Serrano or bacon
8 oz pork
4 pints cold water
7 oz white beans or black-eyed peas, soaked overnight
1 lb chard or green beans, chopped
6 oz chorizo
6 oz morcilla or blood sausage
2 cloves
8 peppercorns
3 garlic cloves
2 tsp salt
2 tsp smoked pimentón
1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across
½ lb pumpkin, peeled and cut into large chunks

Method ::
If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork, and water
Bring to a boil, skim off any impurities then simmer for 30 minutes
Add the drained beans, leave to simmer for 60 minutes then add the chard or green beans, chorizo and morcilla
Crush the cloves and peppercorns in a mortar with the garlic, salt and paprika and add to the pan
When the meat and chickpeas are nearly tender add the potatoes and pumpkin and cook for a further 30 minutes
Remove the pork and sausages and cut into small pieces, serve in soup bowls