Chick Peas with Garlic Mousseline
Chick peas cooked with bacon, ham, a sofregit onion + tomato base. Finished with garlic + eggs + oil blended and poured over top and broiled to crisp and puff up. Can be made vegan by leaving out meat and replacing eggs with chick pea water and nutritional yeast.
Ingredients
/ 2oz thick-cut baconcut into 1cm cubes
(60g)/ 1oz cured hamdiced
(30g)onions2 pieces, chopped
2 piecestomato1 pieces, seeded and grated
1 piecesgarlic2 clove, finely chopped
2 clovechick peascooked
(1.5lb)salt and pepper
## Garlic Mousseline
See page 28
Instructions
Step-by-step guide
- 1
Fry the meat until lightly browned in an oven safe pan or cassola. Remove and keep oils in pan.
- 2
Add additional olive oil and make a sofregit (see page 33) from the onions, tomato, and garlic.
- 3
Add the meat and cooked (or canned) chick peas, mix well, and cook until heated through. Salt and pepper to taste.
- 4
Flatten the mixture and pour the Garlic Mouselline on top.
- 5
Brown under broiler until puffed up and lightly browned.
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