MASHED POTATOES WITH CHICKPEAS
2 pounds baking potatoes, peeled and cut into chunks
1 (15.5 ounce) can chickpeas, drained and rinsed
1 cup light soy milk
1/2 cup reduced-sodium chicken broth
1/4 cup light margarine
1 teaspoon salt
1/2 teaspoon ground black pepper
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, salt and pepper and stir. Cook for 2 minutes more, stirring constantly, until heated through. Serve warm.
Each 1-cup serving contains approximately 255 calories, 5 grams fat, 7 grams protein, 46 grams carbs, 5 grams fiber, 0 milligrams cholesterol, 751 milligrams sodium.
Makes 6 servings
Source: Janet Bond Brill, Ph.D., R.D., L.D.N., author of Cholesterol Down
2 pounds baking potatoes, peeled and cut into chunks
1 (15.5 ounce) can chickpeas, drained and rinsed
1 cup light soy milk
1/2 cup reduced-sodium chicken broth
1/4 cup light margarine
1 teaspoon salt
1/2 teaspoon ground black pepper
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, salt and pepper and stir. Cook for 2 minutes more, stirring constantly, until heated through. Serve warm.
Each 1-cup serving contains approximately 255 calories, 5 grams fat, 7 grams protein, 46 grams carbs, 5 grams fiber, 0 milligrams cholesterol, 751 milligrams sodium.
Makes 6 servings
Source: Janet Bond Brill, Ph.D., R.D., L.D.N., author of Cholesterol Down
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