Weeknight-friendly Chickpea Pudding with the pomegranate and mint we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint 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 glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the chickpeas and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the courgette 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.
Middle Eastern
Members
Our tested Slow-Cooked Beef Grain Bowl: golden, generous, and balanced with za'atar. Serves 4...
Middle Eastern The kind of Middle Eastern plate you make on repeat. cumin and coriander, a proper braise, and...
Middle Eastern Our tested Smoked Squash Flatbread: golden, generous, and balanced with pomegranate and mint....
Middle Eastern
Members
Weeknight-friendly Chicken Thigh Ragu with the za'atar we come back to again and again. Big...