Spice Up Your Meals with Rukmini Iyer’s Quick and Easy Chickpea Gratin

**Spice Up Your Meals with Rukmini Iyer’s Quick and Easy Chickpea Gratin**

Incorporating onions, chickpeas, and kale, Rukmini Iyer’s quick and easy chickpea gratin offers a delightful burst of flavors and textures. The dish is ideal for a comforting meal on a chilly evening, complemented perfectly by a glass of red wine.

**Spicy Chickpea Gratin with Melted Onions and Kale**

Prep: 15 min
Cook: 30 min
Serves: 2-3

– 2 tbsp butter
– 1 tbsp olive oil
– 2 large or 3 medium onions, peeled and thickly sliced
– 2 garlic cloves, peeled and finely grated
– 1 x 700g jar chickpeas, drained and rinsed, or 2 x 400g tins chickpeas, drained and rinsed
– 350ml hot vegetable stock (only if using tinned chickpeas)
– 3 heaped tbsp rose harissa
– 100g kale, spring greens, or spinach, shredded
– 150ml double cream
– Salt and black pepper
– Juice of ½ lemon
– 70g cheddar, grated
– 50g white or panko breadcrumbs

**Meltingly Sweet Onions and Chickpeas**

To start, melt the butter with the oil in a large, shallow casserole dish or an ovenproof frying pan. Add the onions and garlic, and allow them to soften over a low-medium heat for about 20 minutes. Stir frequently to achieve a wondrous, meltingly sweet base.

If jarred chickpeas are being used, they can be added towards the end of the cooking process. However, if tinned chickpeas are preferred, they will require a bit more attention. In this case, simmer the chickpeas in a saucepan with the hot vegetable stock and rose harissa for about 15 minutes to reduce the liquid.

**Creating the Gratin**

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Once the onions have cooked for twenty minutes, preheat the grill to high. Place the kale or preferred greens on top of the onions, add some just-boiled water, cover, and let the greens steam for five minutes. Subsequently, stir in the chickpeas, harissa (if using jarred chickpeas), and double cream. Adjust the seasoning, add a squeeze of lemon juice, and incorporate it all together.

For the final touch, either scatter the cheese and breadcrumbs directly on top if using an ovenproof pan, or transfer the mixture to a shallow ovenproof dish before topping it with the cheese and breadcrumbs. Flash the gratin under the hot grill for five minutes until it turns golden brown and begins to bubble.

**Serving the Dish**

The finished chickpea gratin is best served hot, ideally accompanied by some good bread on the side. This meal is not just a feast for the taste buds, but also a feast for the eyes, exuding an inviting golden-brown hue and a bubbling, indulgent appearance.

Ultimately, Rukmini Iyer’s quick and easy chickpea gratin promises a delightful dining experience, offering a fusion of flavors and textures that is sure to elevate any mealtime.

This article is based on information provided by www.theguardian.com.

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