Mashed Chickpeas with Poblano Chili and Cilantro | Christopher Kimball’s Milk Street

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Milk Street Recipe
Cookish

Mashed Chickpeas with Poblano Chili and Cilantro

25 minutes

Mashed Chickpeas with Poblano Chili and Cilantro

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.

4-6

Servings

25 minutes

Ingredients

  • 3

    15½-ounce cans chickpeas, rinsed and drained

  • 2

    teaspoons ground cumin

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