Warm chickpea and onion purée with sizzling peppers and lamb from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Agaillard on April 06, 2020

    I did a transformed version of this, due to what I had in hand in my Parisian confinement : lamb was meatballs made of lamb lemon sausages, chickpea/onion puree lacked the tahini and replaced lemon by a dash of vinegar, and I served the lamb mixed with the peppers with the puree on the side without pita (didn't have). This was really good and comforting. I made the rest of it in the evening, with a couple of eggs in a shakshuka style, was nice as well ! I have some chickpea puree left and I am wondering if it can be eaten cold a bit like hummus? Probably.

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