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Chick Peas with Garlic Mousseline

Cigrons amb Mussolina d’All

From Catalan Cuisine, pg 66.

This is the recipe I make the most from this cookbook. I don’t really follow the recipe at all. I can skip the the bacon and ham to make it vegetarian, and stretch it with red peppers. Chorizo or other strong and spicy meats go well here too. I often add a goodly amount of pepper, too.

I also use many more tomatoes, usually making a sofregit first as the flavourful base. Canned fire roasted tomatoes add good flavours, or fresh roma tomatoes that cook down nicely.


  • 60g / 2 oz thick cut bacon, cut into 1cm/1/2 inch cubes
  • 30g / 1 oz cured ham (proscuitto or Black Forest type), diced or julienne strips
  • 2 onions, chopped
  • 1 tomato, seeded and grated
  • 2 cloves garlic, finely chopped
  • 750g / 1 1/2 lb chick peas, cooked
  • salt and pepper
  • 250 ml / 8 fl oz Garlic Mousseline (pg 28)

Garlic Mousseline

Mussolina d’All

  • 12 cloves garlic
  • 1/2 tsp salt
  • 2 egg yolks (or 1 egg yolk and 1 whole egg)
  • 250 ml / 8 fl oz mild extra-virgin olive oil

The first time I made this mousseline, I made it with raw cloves – skipping the first instruction to roast them. I have made it with roast garlic, but mostly I run it throw the food processor with raw cloves.

I’ve also made it vegan with a mix of dijon mustard and nutritional yeast and corn starch.