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Mashed Potatoes with Chickpeas

Cholesterol Down by Janet Bond Brill
Yield: 6 servings

• 2 pounds baking potatoes, peeled and cut into chunks
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• 1 cup light soy milk
• ½ cup reduced-sodium chicken broth
• ¼ cup Take Control Light margarine
• 1 teaspoon salt
• ½ teaspoon pepper
• Commercial gravy, optional

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.

Nutritional information per serving (1⁄6 of recipe, 293 grams or approximately 1 cup):
Calories: 255, Fat: 5 g, Cholesterol: 0 mg, Sodium: 751 mg, Carbohydrate: 46 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g

Janet Bond Brill, Ph.D., R.D., LDN, is a registered and licensed dietitian/nutritionist, exercise physiologist, and certified wellness coach. She has been published in the International Journal of Obesity and the International Journal of Sport Nutrition, as well as in the popular press.

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