Tomato bell pepper chestnut mash:
3/8 cup water
1/4 cup chickpea flour
2 ounces fresh potato
1/8 cup chestnut flour
or 2 tablespoons raw tahini
or 1/8 cup raw sunflower seed butter
or 1/8 cup non cooked walnut butter
1 tablespoon whole wheat flour
1 tablespoon canola oil
2 teaspoon sugar, (1 tablespoon if using 6 ounces tomato
for 2 servings)
1/8 teaspoon salt
4 ounces green bell pepper
6 ounces fresh tomato if serving 2,
or one large serving for one with 3 oz tomato
Process 4 ounces bell pepper into a coarse slaw.
Put the bell pepper into a microwaveable bowl.
Add 3/8 cup water.
Heat on full power for 2 minutes 40 seconds, then 5 minutes on low (15 percent)
Peel the potato.
Process into a coarse slaw.
Add the potato to the bowl with the bell pepper.
Add the chickpea powder to the bowl.
Heat, covered, until boiling hot, about 1 minute 30 seconds.
Put the hot mixture into a metal pan.
Set the metal pan in cold water to cool for several minutes.
Into the processor put the 1 tablespoon oil, 2 teaspoons sugar, and
1/8 teaspoon salt.
Add the cooled chickpea/bell pepper/potato mixture to the processor.
Run until desired smoothness is achieved, perhaps 2 minutes.
If mixture doesn't flow when processing add 1 ounce of the tomato at a time,
until mixture flows.
Put the processor contents into a mixing and/or portion bowl.
Add 1/3 cup tomato, 1 tablespoon whole wheat flour, and 1/8 cup chestnut
If using fresh tomato:
Cut the tomato into 1/4 inch pieces.
Add the tomato to the bowl with the bell pepper mixture.
Makes 1 serving large enough for a large meal, but taste fatigue may
reduce flavor before finishing such a large serving, perhaps best used as
2 servings, each one half of a large meal.
Has a pretty light green color.
Tangy from the tomato, definite bell pepper flavor,
garbanzo moderates flavor intensity,
stiff mash/pudding consistency.