Weeknight-friendly Chickpea Toast with the garlic and thyme we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and thyme 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 smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the creme fraiche and the rest of the garlic and thyme flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
Weeknight-friendly Turkey Tart with the dijon and tarragon we come back to again and again. Big...
French Our tested Charred Aubergine Stew: bistro, generous, and balanced with brown butter. Serves 2...
French
Members
The kind of French plate you make on repeat. cream and nutmeg, a proper bake, and a finish of...
French This French Tabbouleh leans on brown butter to do the heavy lifting. We slow-cook the Mushroom...