Have this light and super-tasty dinner on the table in 15 minutes. You could also add baby spinach or kale to the pan if you wanted to have a vegetable component.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 red onion, finely chopped
sea salt and ground pepper
2 x 400-gram tins chickpeas, drained and rinsed
3 garlic cloves, crushed
½ teaspoon each smoked paprika and ground cumin
1 cup packed mixed herbs, roughly chopped (I used parsley and coriander)
To serve
1 cup thick plain yoghurt
poached eggs, serve 1 or 2 per person
grilled sourdough bread
METHOD
Heat the oil in a large sauté pan and cook the onion with a good pinch of salt until soft.
Increase the heat and add the chickpeas, garlic and spices and season generously. Cook for about 10 minutes, stirring often until a good golden colour. (Some of them may pop).
Take off the heat and stir in the herbs.
To serve: Divide the yoghurt between plates. Top with the chickpeas and eggs and serve with the grilled bread. Serves 4.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.