Italian · Side

Slow-simmered Chickpea Gratin with chilli and pecorino

The kind of Italian plate you make on repeat. chilli and pecorino, a proper sear, and a finish of fresh herbs.

4.7 from 225 cooks

Prep10 min

Cook12 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the chilli and pecorino 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.

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