Weeknight-friendly Chickpea Roast with the chilli and sichuan pepper we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the chilli and sichuan pepper 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the black vinegar and the rest of the chilli and sichuan pepper flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
Weeknight-friendly Cauliflower Skillet with the black bean and garlic we come back to again and...
Chinese Weeknight-friendly Tofu Flatbread with the sweet and sour we come back to again and again. Big...
Chinese
Members
A wok-tossed take on Cauliflower Medley, built on soy and ginger and finished the way we like...
Chinese This Chinese Cake leans on sesame and scallion to do the heavy lifting. We slow-cook the Lentil...