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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.