This Middle Eastern Salad leans on pomegranate and mint to do the heavy lifting. We sear the Black Bean for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the black bean dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the black beans and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the chickpeas and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
Our tested Charred Tofu Side: charred, generous, and balanced with pomegranate and mint. Serves...
Middle Eastern This Middle Eastern Chowder leans on za'atar to do the heavy lifting. We char the Squash for...
Middle Eastern Our tested Stir-Fried Sweet Potato Side: charred, generous, and balanced with tahini and lemon....
Middle Eastern Weeknight-friendly Mushroom Shakshuka with the sumac and onion we come back to again and again....