Weeknight-friendly Chickpea Chowder with the tomato and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and oregano 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 calabrian chilli and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
The kind of Italian plate you make on repeat. chilli and pecorino, a proper slow-cook, and a...
Italian
Members
A slow-simmered take on Paneer Slaw, built on garlic and basil and finished the way we like it....
Italian
Members
This Italian Salad leans on garlic and basil to do the heavy lifting. We braise the Tofu for...
Italian A rustic take on Beef Tabbouleh, built on lemon and olive oil and finished the way we like it....