Greek
Greek
Lemon and oregano Turkey Gratin
Weeknight-friendly Turkey Gratin with the lemon and oregano we come back to again and again....
Greek · Side
Greek Chickpea Medley
Our tested Stir-Fried Chickpea Medley: herby, generous, and balanced with lemon and oregano. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the red pepper 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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