Slow-Cooked Chickpeas Sliders with Mashed Potatoes
A slow-cooked American chickpea slider dish with collard greens and russet potatoes, finished with black pepper, hot sauce and ranch seasoning, served over mashed potatoes.
Ingredients
Instructions
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 5 minutes.
Add the collard greens and russet potatoes, cooking until softened, about 4 minutes.
Stir in the black pepper, hot sauce and ranch seasoning for 2 minutes.
Boil and mash the potatoes separately, keeping them warm.
Let the chickpeas simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the mashed potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.