German Supperclubs

Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...

Herzlichen Glückwünsch

Tischkunst von 16.03.2011 kann unten gesehen werden. more...

Bridge party

Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...

Kichererbsenpüree (V)


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.

Chickpea mash has a fabulous nutty flavour and a great mouthfeel. We don't think it makes a difference to the taste for this dish, but if you prefer to use dried chickpeas, use about 250g (dried weight) and soak and cook before following the instructions below. We normally serve it as a side-dish to the lamb kebabs, but if you are looking for a vegetarian option, grilled halloumi kebabs are also great.

Serves 4 as a side-dish


2 tins of chickpeas
2 small onions, roughly chopped
a pinch of cumin
4 tbsp good olive oil

Drain and rinse the chickpeas, and scatter them with the onions in a single layer over a roasting tin or baking sheet. Sprinkle over the cumin and bake in a medium oven for about 10 minutes, until the onions have softened. Tip the lot into a food processer, add the olive oil and blitz until smooth. You may want a bit more oil to get the texture right - you are aiming for a mash that feels sort of dry and silky at the same time.


Serve warm fresh from the mixer, or leave to cool to room temperature.

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