Mexican · Side

Baked Chickpea Medley

Our tested Baked Chickpea Medley: charred, generous, and balanced with tomatillo and jalapeno. Serves 8 people with plenty to go around.

5.0 from 1,088 cooks

Prep15 min

Cook120 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tomatillo and jalapeno 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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Mexican

This Mexican Plate leans on tomatillo and jalapeno to do the heavy lifting. We slow-cook the...

2 hr · Medium

Mexican

The kind of Mexican plate you make on repeat. ancho chilli, a proper smoke, and a finish of...

1 hr 10 min · Advanced

Mexican

Our tested Baked Aubergine Dip: smoky, generous, and balanced with cumin and garlic. Serves 2...

1 hr · Medium

Mexican

This Mexican Hotpot leans on ancho chilli to do the heavy lifting. We smoke the Turkey for real...

1 hr 5 min · Medium