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Spanish
Charred Black Bean Fritters
This Spanish Fritters leans on tomato and olive oil to do the heavy lifting. We char the Black...
Spanish · Breakfast
Sherry and almond Chickpea Shakshuka
This Spanish Shakshuka leans on sherry and almond to do the heavy lifting. We grill the Chickpea for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the sherry and almond 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 grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly 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.
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