Buttery Parmesan-braised chickpeas from The Guardian Feast supplement, July 11, 2020 (page 3) by Yotam Ottolenghi

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Notes about this recipe

  • Foodycat on November 02, 2021

    I took so many shortcuts I am not sure it's even the same recipe... I used tinned chickpeas (a mixture of black and white ones, to make it more interesting) and cooked them in a little water with the garlic, parmesan rind and black pepper, then stirred through the baby spinach until it wilted and then beat in the butter and cheese (just in handfuls, not 15g and 1/4 and 15g and 1/4). So mine wasn't as luscious and creamy as it looks in the picture but the flavour was excellent and dinner was on the table in half an hour.

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