Bellevue’s Malbec – bold and aromatic
A bold Malbec and a slow braise – this is what weekend cooking is made...

1
Easy
5 minutes
5 minutes
1. Toss the chickpeas in the chilli crunch and air-fry at 200°C for 5 minutes.
2. Dab the pita breads into the residual oil from the chilli crunch, place on top of the chickpeas and air-fry for 3 minutes.
3. Heat the soup according to package instructions and serve topped with the chickpeas, pita breads, pomegranate rubies and coriander.
Photographer: Jan Ras
Food Assistant: Bianca Jones