Spinach and Potato Puree with Chickpeas

Ingredients

• 600 g Potatoes
• Salt
• 0.5 onion
• 150 g Mushrooms
• 2 tbsp olive oil
• Pepper
• 100 g Baby spinach
• 200 g Chickpeas (canned; drained weight)
• 0.5 tsp cumin
• 230 ml Oat drink (Oat milk)
• 2 tbsp Vegan margarine

Instructions

1. 1.

   Peel the potatoes and cut them into small pieces. Bring salted water to a boil in a pot and add the potatoes. Cook for 15 to 20 minutes, or until the potatoes are done.

2. 2.

   Meanwhile, peel the onion, cut it into fine rings, and then halve the rings again. Clean the mushrooms and slice them.

3. 3.

   Heat 1 tbsp of oil in a pan. Add the onion rings to the hot pan and sauté for two minutes over high heat. Add the mushrooms to the pan and sauté until browned. Reduce the heat and brown for three to five minutes. Season with salt and pepper.

4. 4.

   In the meantime, rinse the spinach in a sieve and drain it, set aside.

5. 5.

   Rinse the chickpeas in a sieve under running water and drain them. Heat the remaining olive oil in a small pan. Add the chickpeas and sauté for three minutes over high heat. Stir regularly to prevent burning. Season with cumin and pepper and remove from heat.

6. 6.

   Drain the potatoes and return them to the pot. Add oat drink, vegan margarine, salt and pepper and mash everything until a smooth puree is formed. Add the baby spinach and stir until it wilts. Serve the potato puree with mushrooms and chickpeas on two plates.