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Wide ceramic bowl of smoky white bean mash topped with crispy golden chickpeas, olive oil drizzle, and smoked paprika on a wooden board

Smoky White Bean Lunch Mash with Roasted Garlic and Crispy Chickpeas

A smoky, roasted-garlic white bean mash topped with crispy skillet chickpeas. Vegetarian, high-protein, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

For the white bean mash
  • 800 g cannellini beans (canned, drained and rinsed) two 400 g cans
  • 4 garlic cloves roasted or slow-cooked in oil
  • 1.5 tsp smoked paprika
  • 3 tbsp extra-virgin olive oil plus extra to finish
  • 1.5 tbsp lemon juice freshly squeezed, about half a lemon
  • 3 tbsp water or vegetable stock to loosen the mash
  • 0.5 tsp flaky sea salt adjust to taste
  • 0.25 tsp black pepper
For the crispy chickpea topping
  • 400 g chickpeas (canned, drained and rinsed) one 400 g can, dried thoroughly
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.25 tsp flaky sea salt
To finish
  • 2 tbsp flat-leaf parsley roughly chopped
  • 1 tbsp extra-virgin olive oil for drizzling
  • 1 pinch smoked paprika for dusting

Method
 

Roast the garlic
  1. Heat the oven to 200 C / 390 F. Slice the top off a head of garlic to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 25 to 30 minutes until the cloves are soft and golden. Squeeze out 4 cloves for this recipe and save the rest for another use.
  2. If you're short on time, add 4 thinly sliced garlic cloves to 1 tbsp olive oil in a small pan over low heat and cook for 3 to 4 minutes until soft and lightly golden, not browned.
Crisp the chickpeas
  1. Pat the drained chickpeas completely dry with paper towels. Spread them on a clean towel and press gently to remove as much surface moisture as possible.
  2. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add the chickpeas in a single layer and cook for 8 to 10 minutes, shaking the pan every 2 minutes, until they are golden and audibly crisp.
  3. Remove from heat, sprinkle with smoked paprika and flaky salt, and toss to coat. Transfer to a plate in a single layer so they stay crisp.
Make the white bean mash
  1. In the same skillet over medium-low heat, add 3 tbsp olive oil. Add the smoked paprika and stir for 30 seconds until fragrant.
  2. Add the drained cannellini beans and roasted garlic cloves. Stir to coat in the paprika oil and warm through for 2 to 3 minutes.
  3. Add 3 tbsp water or vegetable stock, then mash with a fork for a chunky texture, or use a stick blender directly in the pan for a smooth result. The mash should be thick but spreadable.
  4. Stir in the lemon juice, flaky salt, and black pepper. Taste and adjust seasoning. If the mash feels too stiff, add another tablespoon of water and stir over low heat for 1 minute.
Assemble and serve
  1. Spoon the hot mash into bowls and drag a spoon through the center to create a shallow well.
  2. Pile the crispy chickpeas on top, drizzle with 1 tbsp olive oil, and dust with a pinch of smoked paprika.
  3. Scatter chopped flat-leaf parsley over the top and serve immediately with warm flatbread or toasted sourdough on the side.

Notes

Nutrition is estimated per serving based on 2 servings. If you roast a full head of garlic, the extra cloves keep refrigerated in olive oil for up to a week and add great flavor to pasta, dressings, or toast.