French · Salad

Crispy Chickpea with cream and nutmeg

This French Tabbouleh leans on cream and nutmeg to do the heavy lifting. We crisp the Chickpea for real depth, then bring it together in one pan.

4.8 from 552 cooks

Prep30 min

Cook25 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the cream and nutmeg 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.

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