Chickpea and Walnut Purée

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is good as a substitute for mashed potato or polenta, to go with garlicky roast lamb, a tagine, or red mullet, say, cooked with lemon and capers.


  • 250 g chickpeas, soaked overnight and drained
  • 1 litre water
  • 1 s


Cover the chickpeas with the water in a saucepan. Add all the other ingredients except the walnuts and butter. Bring to a simmer and cook gently for about 45 minutes, skimming two or three times early on. Pour off the liquid through a sieve (reserve for soup) and cool the chickpeas for 5 minutes. Remove the vegetables, herbs and lemon peel. Toast the walnuts lightly under the grill and chop the