A garden take on Chickpea Skewers, built on garlic and chilli and finished the way we like it. Ready in about 2 hr 20 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and chilli 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 braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lemon and the rest of the garlic and chilli flavours, letting them cook out for a minute until fragrant.
Add the red pepper 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.
Mediterranean
Members
Our tested Steamed Beef Shakshuka: garden, generous, and balanced with garlic and chilli....
Mediterranean
Members
A garden take on Sweet Potato Dip, built on olive and tomato and finished the way we like it....
Mediterranean Our tested Steamed Chicken Breast Toast: wholesome, generous, and balanced with olive and...
Mediterranean
Members
The kind of Mediterranean plate you make on repeat. olive and tomato, a proper roast, and a...