Ingredients Jump to Instructions ↓

  1. 2 pounds baking potatoes, peeled and cut into chunks

  2. 1 (15 1/2 ounces) can chickpeas, rinsed and drained

  3. 1 cup light soy milk

  4. 1/2 cup reduced-sodium chicken broth

  5. 1/4 cup Take Control Light margarine

  6. 1 teaspoon salt

  7. 1/2 teaspoon pepper Commercial gravy, optional

Instructions Jump to Ingredients ↑

  1. Place potatoes in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain and return potatoes to pan. Add chickpeas and mash using a potato masher. Add soy milk, chicken broth, margarine, and salt and pepper and stir. Cook an additional 2 minutes, until heated, stirring constantly. Serve warm. Top with commercial gravy if desired.


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