A smoky take on Chickpea Broth, built on buttermilk and herb and finished the way we like it. Ready in about 32 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the buttermilk and herb 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 grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the brown sugar and the rest of the buttermilk and herb flavours, letting them cook out for a minute until fragrant.
Add the kale 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.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
This American Comfort Broth leans on maple and mustard to do the heavy lifting. We steam the...
American Comfort
Members
The kind of American Comfort plate you make on repeat. maple and mustard, a proper grill, and a...
American Comfort This American Comfort Bowl leans on black pepper to do the heavy lifting. We sear the Squash...
American Comfort
Members
This American Comfort Slaw leans on smoked paprika to do the heavy lifting. We stir-fry the...