Summery chickpea stew with lemon courgette ribbons
The chickpea stew is a fun thing to be able to cook on the George! You start off by grilling a red onion, a few cloves of garlic, some chilli, 5 cherry tomatoes and a bit of vegetable oil for 10minutes. Then add a can of chickpeas and half a glass of rosé wine and cook for another 10minutes. It’s best left for a while, resting on the turned-off grill and reheated 30minutes or so after, but you can eat it straight-away! Then add some spring onion at the end.
The courgette ribbons are done by using a vegetable peeler along the length of the courgette and then just dress with some fresh lemon juice.