Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
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.
15½-ounce cans chickpeas, rinsed and drained
teaspoons ground cumin
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT