Indian · Dessert

Pan-Seared Chickpea Crumble

A spiced take on Chickpea Crumble, built on coconut and curry leaf and finished the way we like it. Ready in about 47 min and easily enough for 8 people.

4.8 from 2,222 cooks

Prep12 min

Cook35 min

Serves8

LevelEasy

Members' recipe

Ingredients

480gchickpeas
6 clovesgarlic
1 large, choppedonion
to tastesea salt
100gtinned coconut milk

Method

Prep everything first: chop the aromatics, measure the coconut and curry leaf 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

This recipe is on the members' shelf

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

You might also cook

Indian

Crispy Tofu Grain Bowl

A home-style take on Tofu Grain Bowl, built on tamarind and jaggery and finished the way we...

35 min · Easy

Pan-Seared Mushroom with ginger and green chilli

Indian

Pan-Seared Mushroom with ginger and green chilli

The kind of Indian plate you make on repeat. ginger and green chilli, a proper sear, and a...

32 min · Medium

Indian Members

Indian

Tomato and cream Squash Medley

The kind of Indian plate you make on repeat. tomato and cream, a proper grill, and a finish of...

33 min · Easy

Indian

Tomato and cream Chickpea Cake

Our tested Crispy Chickpea Cake: fragrant, generous, and balanced with tomato and cream. Serves...

45 min · Easy