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Veal rack with Middle Eastern chickpea mash


  • Soak the chickpeas overnight in twice their volume of cold water. The next day, drain well and cook in plenty of unsalted water until tender. Drain well.
  • Preheat oven to 220°C. 
  • Place the veal rack in an oven tray and sprinkle with seasonings, a squeeze of lemon juice and oil. Pour ½ cup stock around and cook in the oven for about 12-15 mins. Then remove and rest for 5 or so minutes, before slicing into cutlets.
  • Add a little more stock, the butter and 2 tbsp parsley to the tray, along with any juices from the veal when cut. Swirl and briefly cook over the stove.
  • While the veal is cooking, mix the chickpeas, tahini, garlic, juice of at least 2 lemons, seasonings, a good slurp of oil and the remaining parsley in a food processor until well combined. Taste for seasoning.
  • Blanch the beans in lightly salted boiling water until crisp-tender. Drain well.
  • Place the beans and veal on individual plates. Spoon pan juices over the top and serve with a dollop of chickpea mash on the side.


  • 200 gm chickpeas
  • 1 x 8 point rack of veal, well trimmed
  • freshly ground salt & pepper
  • 3 lemons
  • olive oil
  • chicken stock
  • a knob of butter
  • 3 tbsp chopped fresh parsley
  • 100 ml tahini
  • 2 large garlic cloves, crushed
  • 16-20 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm