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Spanish Paneer Pancakes
A saffron take on Paneer Pancakes, built on saffron and finished the way we like it. Ready in...
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Chickpea Bowl in sherry and almond
This Spanish Bowl leans on sherry and almond to do the heavy lifting. We smoke the Chickpea for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the chickpea 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 chickpeas and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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