PERSIAN-STYLE HERBY CHICKPEAS

Chickpeas provide a base of savoury, nutty deliciousness, topped with contrasting crispy, caramelised onions, cooling yogurt and a fragrant sizzling mint oil, creating a dish that is bursting with flavour and texture. If you don’t want to make the mint oil, sprinkle over freshly chopped mint before serving.

FEEDS 2-3 TAKES 40-45 MINUTES

H 2-4 tbsp olive oil, plus extra if needed

H 1 tbsp butter (optional)

H 2 onions, finely sliced

H 3 garlic cloves, crushed

H 1 tsp ground turmeric

H ½ tsp ground cumin

H 700g jar chickpeas with their bean stock, or 2 × 400g cans chickpeas with 200ml veg stock

H 30g coriander, finely chopped

H 20g dill, finely chopped

H 30g parsley, finely chopped

H 150g spinach

H juice of 1-2 lemons

H sea salt and freshly ground black pepper

FOR THE SIZZLING MINT OIL

H 1 tbsp olive oil

H 2 tbsp dried mint

TO SERVE

H 4 tbsp greek or natural yogurt H 50g toasted flaked almonds (optional)

H Put 2 tablespoons of the olive oil and the butter (if using) in a large saucepan over a medium heat. If you’re not using butter, add the remaining 2 tablespoons of olive oil instead. Allow the butter to melt slightly, then add the onions. Cook for 15-20 minutes, without stirring too frequently, so they get nicely frizzled. Once crispy, transfer a quarter of the onions to a small bowl using a slotted spoon and set aside for topping.

H Add the crushed garlic to the remaining onions in the pan and cook for 1 minute. Add a little more oil if your pan is a bit dry.

H Add the turmeric and cumin and stir to combine, then pour in the chickpeas, along with their bean or veg stock. If using jarred chickpeas, move on to the next step. If using canned, reduce the heat to low and gently simmer for 10-15 minutes, topping up with a tablespoon of stock if needed. You’ll also need to check more thoroughly for seasoning.

H Now add the coriander, dill, parsley and spinach, and cook until the greens have wilted – roughly 4-5 minutes – stirring regularly. Add the lemon juice (just use 1 lemon if you’re not much of a citrus-lover) and season with salt and pepper. Simmer until the texture is to your liking.

H For the sizzling mint oil, pour the oil into a frying pan and set over a medium heat. Add the dried mint and let it sizzle away for about 1 minute until fragrant, stirring frequently so that it doesn’t burn.

H Divide the stew into bowls. Dollop over some yogurt, then top with the reserved frizzled onions and a sprinkling of toasted almonds, if using.

Finish with a drizzle of sizzling mint oil and serve with bulgur wheat or flatbreads.