Aishling Moore: Try my crushed chickpea recipe for the comfort of mash with minimal work

When I have a hankering for a good scoop of mash but want to forgo the laborious washing, peeling, mashing and excessive use of dairy, I make this

John Dory with crushed chickpeas. Picture: Chani Anderson

Sun, 12 Apr, 2026 - 19:29

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

There is no great mystery or secret to producing restaurant calibre food. Leaving all the magic of the front-of-house aside, when it comes to the food on the plate, its a simple recipe of hard graft, teamwork, and quality ingredients.

And when it comes to raw ingredients, here in Ireland, we chefs are absolutely spoilt for choice. Our farmers, growers, fishers, brewers, cheese makers, and artisans are producing some of the finest ingredients in the world.