Greek
Greek
Baked Squash Cookies
This Greek Cookies leans on feta and dill to do the heavy lifting. We bake the Squash for real...
Greek · Side
Garlic and yoghurt Chickpea Pilaf
Weeknight-friendly Chickpea Pilaf with the garlic and yoghurt we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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 dried oregano and the rest of the garlic and yoghurt 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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