Mexican · Main

Chickpea Stew in tomatillo and jalapeno

Weeknight-friendly Chickpea Stew with the tomatillo and jalapeno we come back to again and again. Big flavour, short shopping list.

4.3 from 1,890 cooks

Prep20 min

Cook60 min

Serves2

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tomatillo and jalapeno 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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Mexican

A bright take on Aubergine Cake, built on chipotle and honey and finished the way we like it....

45 min · Easy

Mexican Members

Mexican

Our tested Charred Turkey Skewers: street-style, generous, and balanced with cumin and garlic....

42 min · Easy

Mexican

This Mexican Hash leans on ancho chilli to do the heavy lifting. We stir-fry the Halloumi for...

32 min · Easy

Mexican

Our tested Baked Prawn Shakshuka: bright, generous, and balanced with ancho chilli. Serves 8...

1 hr 40 min · Advanced