Ingredients
- 9 medium yukon gold potatoes peeled and halved
- 1¼ cups CORTAS garbanzo boiled chickpeas
- 1 tbsp CORTAS olive oil
- 1/2 cup almond milk
- 1/3 cup coconut milk or 1 cup regular milk for non-vegans
- 1 tbsp dried garlic
- Salt and pepper to taste
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