Chickpea & caramelized Onion Mash

Use as a topping on toast, or as a side dish.

Serves 2

 

Ingredients

• 1x400g (13oz) can chick-peas
• 1 garlic clove
• 2 sprigs fresh sage
• A pinch bouillon powder (or ¼ stock cube)
• 1 medium onion, finely sliced
• 3 tablespoons olive oil
• 1 teaspoon ground caraway seeds
• 1 tablespoon live natural low-fat yoghurt
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill, chopped
• Crumbled feta cheese as garnish

Method

1. Drain and rinse the chick-peas. Put them in a saucepan with the garlic, sage and bouillon powder; pour in just enough water to cover the chick-peas and bring to the boil. Simmer gently for 15 minutes.
2. Meanwhile, heat a tablespoon of olive oil in a saucepan, add the onion and cook gently until soft. Raise the heat to brown the onions a little. Stir in the ground caraway over a low heat, adding a little more oil if it all binds too thickly.
3. Drain the chick-peas and remove the herbs and garlic. Mash the chick –peas with a fork or a potato masher, adding the olive oil and yoghurt to soften the consistency. Stir in the onions, lemon juice and fresh dill. Pile onto two bagels with a little feta cheese crumbled on top.

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