Parmesan Chickpeas with Brown Butter Sage Salsa Verde
This is an incredibly delicious dinner recipe that is perfect for batch cooking and tastes even better the next day. perfect for lunch-friendly leftovers and freezer-friendly. It’s super simple but has maximum flavour. Use any protein of choice if you don’t fancy chicken.
Ingredients
Salsa Verde
Directions
- 1
Season the chicken breasts with salt, pepper, and a little garlic.
- 2
In a deep pan, heat oil over medium heat and brown the chicken for 4-5 minutes on each side. Remove and set aside.
- 3
In the same pan, add the leek, shallot, and garlic with a pinch of salt. Sauté for 3-4 minutes until softened.
- 4
Add the beans with their stock, fill the tin back up with water and add, stock cube, and cheese rind. Simmer for 10 minutes to reduce.
- 5
While that cooks, melt the butter in a separate pan until it smells nutty.
- 6
Add the chopped sage and capers, frying for 1-2 minutes until crisp. Remove from heat and combine with parsley, olive oil, and red wine vinegar. Season to taste.
- 7
Return the chicken to the beans and simmer for another 5-7 minutes until cooked through.
- 8
Remove the chicken, stir the grated Grana Padano into the beans until creamy, and adjust seasoning if needed.
- 9
Serve the creamy chickpeas with the chicken on top, and spoon over 1 tbsp of salsa verde per serving.
