Mashed Chickpeas with Poblano Chili and Cilantro

4-6 Servings

25 minutes

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These mashed chickpeas are a savory, hearty match for grilled steak or chicken, but they’re also excellent stuffed into pita bread along with fresh tomatoes, cucumbers and leafy greens. Or make them into vegetarian tacos with warm tortillas and a tangy slaw or pico de gallo for spooning on top. When mashing the chickpeas, we like to leave them with some chunks for texture, but feel free to mash until smooth if that’s your preference.



25 minutes


  • 3

    15½-ounce cans chickpeas, rinsed and drained

  • 2

    teaspoons ground cumin

Tricia S.

I am looking for ways to work more super tasty vegetarian dishes into our diet. I tried this as a taco filling, subbing finely shredded spinach because my cilantro went brown. Added a bunch of lime to the chickpeas with a drizzle of olive oil for texture, and threw in some Mexican grey squash, minced, with garlic, with the poblano and onion. The combination was so savory! I seasoned with the suggested spices, and loaded up lettuce and used crispy taco shells for contrast. It’s a keeper.

Anne W.

Recommend this highly! Super easy vegetarian filling for tacos, burrito or atop rice in a bowl. I added lime juice at end; I felt the acidity helped. Served with pico would be good, too.

Jon S.

Great in homemade corn tortillas with Milk Street's Pico de Gallo but, as has been commented prior, the lime wedges are important to pep it up some.