This Mexican Gratin leans on chipotle and honey to do the heavy lifting. We crisp the Chickpea for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the chipotle and honey 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lime and the rest of the chipotle and honey flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly 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 epazote and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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