The inspiration for this dish comes from one of our favourite pasta dishes, cacio e pepe, which translates as cheese and pepper. The dish uses chickpeas to form the base for a salty, cheesy, chickeny stew.

Ingredients

70g/2½ oz butter
500g/1lb 2oz banana shallots/echalion, finely chopped
4 garlic cloves, crushed
5 large tomatoes (750g/1lb 10 oz) chopped in 1-2cm pieces
150ml/5 fl oz medium dry sherry
1 chicken stock pot
4 tins of chickpeas (240g/8½ oz drained weight per can; reserve half a can for the topping)
220g/8 oz Parmesan cheese, finely grated
2 tbsp coarse ground black pepper
1kg/2lb 4 oz chicken thighs fillets coated in 2 tsp flaked sea salt
1 tbsp rapeseed/canola oil
½ tin of chickpeas
50g/1¾ oz crushed nuts (e.g. pistachios)
½ tsp sea salt
1 heaped tbsp chopped parsley
1 tsp red pepper flakes
¼ tsp chilli flakes
Zest of 1 lemon

Method

Over direct heat, melt the butter and fry the shallots until soft, about 5 minutes.
Add the garlic and fry for a further minute before adding the tomatoes; cook for a further 5 minutes.
Stir in the sherry, until bubbling, add the stock pot, along with 200ml/7fl oz water.
Mix in the chickpeas, reserving half a can for the topping, move to indirect heat and cook for 15-20 minutes.
In a small pan over direct heat fry the remaining ½ can of chickpeas in the oil until crispy, and set aside.
Add the parmesan to the chickpea stew and stir in well.
Grill the chicken thighs over direct until cooked through and set aside to rest.
While the chicken is cooking combine the crispy chickpeas, nuts, salt, parsley, red pepper, chilli flakes and lemon zest.
Spoon the chickpea stew into a bowl, top with sliced grilled chicken and top with the crispy, nutty chickpea crumb.
Serve with grilled tenderstem broccoli or grilled bread for dipping.