Marry Me Chickpeas, Focaccia and salad

---

This is a recipe Sarah used on her visit on the retreat starting on the 26th of October '26.  Delicious, especially paired with home made focaccia. Living in an old, cold house, the focaccia takes longer to rise than the recipe suggests, so start after lunch and leave to prove for the afternoon. Regarding the Marry Me Chicken, I've tried it myself and can vouch for the timings. It's very easy and looks and tastes like it should be much harder!

Focaccia

Preparation - 25 minutes, plus proving time (about 4 hours here)

Cook - 20 minutes

Serves - 12 

Dietary - Dairy - free, egg-free, vegan, vegetarian

Ingredients:

500g strong bread flour, plus extra for dusting

7g dried fast action yeast (a sachet)

2 tsp fine sea salt]

5 tbsp Olive Oil plus extra for the tin

1 tsp flaky sea salt

1 coupe of sprigs of rosemary

Method:

1. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other (prevents the salt from killing the yeast).

2. Mix all together

3. Make a well in the middle of the flour and add 2 tbsp oil and 350 - 400ml lukewarm water, adding the water gradually until you have a slightly sticky dough

4. Sprinkle the work surface with flour and tip the dough on to it. Knead for 5 - 10 mins until the dough is soft and less sticky. Put it into a clean bowl, cover with a tea towel and leave somewhere warm to prove for 1 hour or until its doubled in size.

5. Oil  rectangular, shallow tin (half gastronome here) 25 x 35 cms. Tip the dough on to the work surface and stretch to fit the tin. Put in the tin, cover with the tea towel and leave to prove for another 35 - 45 minutes.

6. Heat the oven to 220c. Press your fingers into the dough to make dimples.

7. Mix 1 1/2 tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

8.  Bake for 20 mins until golden. Take out of the oven and drizzle over olive oil. Cut into squares.

Notes: Do use flaky salt to sprinkle over the top. I used coarse sea salt which was a bit lumpy. Double each proving time here in order to get the rise right.

Marry Me Chicken

Preparation - less than 30 mins

Cook - 10 m=to 30 mins

Serves - 4

Dietary - egg-free, nut-free, vegetarian

Ingredients

150gs of sun-dried tomatoes in oil

1 onion, finely chopped

3 garlic cloves, crushed

15g fresh basil, stalks finely chopped and leaves resesrved

1 tsp smoked paprika

1/2 - 1 tsp dried red chilliflakes

200 mls veg stock

150gs double crean

400g tin of chickpeas, drained

45 gs parmesan, or alternative, plus extra to serve

Method

1. Drain the sun-dried tomatoes reserving 1 tblsp of oil. Roughly chop the tomatoes and set aside. Heat the tomato oil in a large frying pan on a medium heat.

2. Add the onion and garlic to the oil and fry for 4 - 5 mins until the onion softens. Add basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes. Fry for 2 minutes

3. Pour in the stock, double Crean and chickpeas and stir. Allow to gently simmer and reduce for 5 minutes until the chickpeas are heated through and the sauce has thickened.

4. Stir in the parmesan, season with salt and pepper. Roughly chop the basil leaves and scatter over the top.  Serve.

Notes: This really is as quick and easy as it sounds. Go easy on the salt. I added 1 full tsp of chilli flakes, which was possibly a bit much. Sarah served with home made focaccia and salad. I made it with focaccia and steamed green beans - both lovely.

Salad

Raid the fridge and create asalad using chopped leaves and anything else to hand. You are looking to up the vegetable content of the meal and add a little crunch.