Ingredients
12 baby yellow potatoes
One 15-ounce can of chickpeas, drained and rinsed
2 Tablespoons yellow mustard
2 Tablespoons vegan mayonnaise
1 Tablespoon dried parsley
1/2 teaspoon turmeric
1/2 teaspoon black salt (optional, see note below)
1/4 teaspoon cayenne (or less, to taste)
1/4 teaspoon smoked paprika
Fresh parsley and more paprika, for garnish
Boil potatoes for 35 minutes or until soft (poke with paring knife to check softness). Drain and set aside until cool enough to handle.
In a bowl, use a potato masher or fork to smash chickpeas for five minutes until well smashed. Set aside.
Use a fine serrated knife to cut the potatoes in half vertically. Scoop a hole in the potato half with a spoon, and add potato to the mashed chickpeas. Repeat with all potatoes. Add mustard, vegan mayonnaise, and all spices to the potatoes and chickpeas, and mash everything together until it reaches a smooth consistency.
Spoon the mixture into each hollowed potato.
