Sweet Heat Chickpeas & Vegan Mashed

So, I accidentally created the best dinner ever tonight. It started with a mashed potato craving, was facilitated by a bunch of produce I needed to use up, and resulted in heaven.

Sweet Heat Chickpeas

  • 2 small beets, peeled & chopped
  • 1 large zucchini, chopped
  • 4 cloves garlic, minced
  • 2 c. green cabbage, chopped
  • 2 cans chickpeas, drained & rinsed
  • 1/4 c. pimenta moida*, or red pepper flakes to taste
  • 2 tbsp. avocado oil
  • 1/2 tsp. garlic powder
  • 1 tsp. paprika
  • salt & ground black pepper to taste

Vegan Mashed 

  • 4 russet potatoes, peeled & chopped
  • 1/2 c. unsweetened organic almond milk (make sure it’s not vanilla!)
  • 3 tbsp. Earth Balance
  • 1/2 tsp. ground white pepper
  • salt & ground black pepper to taste

Preheat your oven to 400. If you have a Convection Roast setting, use it to get that roasty-toasty crunch.

To get the Mashed going, throw your chopped taters in a saucepan, cover them with cold water by about an inch, and bring to a boil. Once boiling, reduce heat and simmer potatoes until fork tender.

For the Chickpeas, add all of the ingredients to a glass baking dish, toss to combine, and stick that mother in the oven. Remove and stir every 5-10 minutes, or as you notice the top of the dish browning. The liquid released from the zucchini will keep everything moist as its cooking, so you don’t really have to worry about anything drying out or burning. The chickpeas are done when the zucchini is soft and the beets are fork-tender (about 20 mins), but you can cook for up to an hour if you prefer more crunch.

While the chickpeas are cooking, drain your potatoes, add in your add-ins, and then mash until smooth. Don’t over-mash or they’ll turn to glue!

so much yum
When the chickpeas are done, give them a good stir, then plate and serve! If you’re like me, you’ll mix the mashed and the chickpeas and veggies into a food mountain on your plate. So delicious!

*A note on pimenta moida: I’ve never actually made this. You can (I assume) buy this at specialty Portuguese grocers. My mother-in-law is from the Azores, and she made an enormous batch of it in the spring and gave some to all the kids. Literally, this is how much pimenta I have:

full size pitcher of cold brew for reference
That thing was FULL just a few months ago. I could drink the stuff.

I hope this recipe helps you all take baby steps towards putting weird shit like beets and cabbage in your dinners! So into cabbage right now!

Bon appetit!


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