Purée de Pois Chiches

Chick pea purée

Preparation info
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By Pierre Koffmann

Published 2012

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  • 500 g/1 lb 2 oz chick peas
  • salt and freshly ground


Place the chick peas in a casserole, cover with cold water and bring to the boil. Skim, season and add the ham, leeks and bouquet garni. Cook at a slow boil for 2 hours, then add the potatoes and cook for another 30 minutes, until soft.

Rub through a sieve and beat in the butter. Check the seasoning and serve. A split pea purée can be cooked in exactly the same way.