More of a riff than a recipe, my pasta salad has always contained some combination of cooked, cooled pasta (usually fusilli, but any short pasta shape will do), fresh summer tomat ...
Here, it’s met with a lemony marinade and topped with gently spiced roasted chickpeas. Have some flatbread on hand to drag through the labneh and eggplant. Credit: Armelle Habib Cook the ...
Meanwhile, pour the butter beans and their liquid into a small saucepan. Add half the drained chickpeas and all the miso, then bring to a simmer over a medium heat. Cook for 5 minutes, then use a ...