This Mexican Gratin leans on cumin and garlic 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 cumin and garlic 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 cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes 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.
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