A skillet take on Chickpea Cookies, built on maple and mustard and finished the way we like it. Ready in about 40 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the maple and mustard 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 yellow mustard and the rest of the maple and mustard flavours, letting them cook out for a minute until fragrant.
Add the broccoli 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.
American Comfort
Members
Our tested Slow-Cooked Pork Salad: diner-style, generous, and balanced with maple and mustard....
American Comfort Weeknight-friendly Lentil Flatbread with the smoked paprika we come back to again and again....
American Comfort
Members
A skillet take on Squash Stir-Fry, built on maple and mustard and finished the way we like it....
American Comfort A hearty take on Prawn Bisque, built on maple and mustard and finished the way we like it....