Chickpeas should be filled with water in a large bowl and left to swell overnight, it is better to change the water several times, of course. Water needs to be poured slightly above the chickpea, it will swell well enough for the specified time.
Transfer the chickpeas into a pan and fill with water with a calculation of 1: 2, add 1 tbsp. l salt and cook until cooked for about 40-60 minutes. Chickpeas even in finished form will keep in shape.
Drain the water from it and beat with mashed blender.
Pour in the cream puree, add butter, paprika and again beat with a blender, if the mashed potatoes turn out to be too thick then pour a little water in which the chickpeas are boiled.
Chickpea puree is ready, serve warm.
Chickpea puree is very tasty and nutritious, chickpea is very healthy, it is an excellent source of vegetable protein, so this dish is perfect for vegetarians, but cream also includes soy milk or coconut. For cooking, you can also use canned chickpeas. Serve this mashed potato as a side dish for meat, fish or seafood.