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Mashed Potatoes with Chickpeas

2 pounds baking potatoes, peeled and cut into chunks
1 (15.5 ounces) can chickpeas, rinsed and drained
1 cup light soy milk
1/2 cup reduced-sodium chicken broth
1/4 cup Take Control Light margarine
1 teaspoon salt
1/2 teaspoon pepper
Commercial gravy, optional

1. 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.
2. 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.
3. Serve warm. Top with commercial gravy if desired.

Makes 6 servings.

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

Copyright © 2006 Janet Brill, PH.D.

Recipe Source: An excerpt from the book Cholesterol Down by Janet Bond Brill, Ph.D., R.D., LDN; Published by Three Rivers Press; December 2006;$13.95US/$17.95CAN; 978-0-307-33911-9 Copyright © 2006 Janet Brill, Ph.D. To learn more about this book please click here.