Uncover the pan, tip the beans on top of the couscous, cover again and cook for two to four minutes, until all the liquid has evaporated. 4 eggs, poached. Save on time, if you like, by using regular shop-bought mayo or yoghurt, although the chickpea mayo really is very special. Add the fish to the pot and leave it to poach for three to four minutes, gently turning it over halfway through, until cooked through and starting to flake apart. Heat two tablespoons of oil in a large, nonstick frying pan on a medium flame. Wipe out the pan, add two tablespoons of oil and put it on a medium heat. Put three-quarters of the chickpeas in a large bowl and roughly mash. 500g spinach leaves, washed, tough stems removed25g parsley leaves, roughly chopped10g oregano leavesSalt125ml olive oil1 tin chickpeas, drained, rinsed and dried (240g drained weight)2 garlic cloves, peeled and sliced. Put a medium saucepan on a medium-high heat, add the remaining oil and the onion and cook, stirring often, for five minutes. Leave to cook for another 25 minutes, stirring occasionally, until the greens are dark, then stir in the chickpeas and fry gently for 10 minutes more, stirring now and then, until the chickpeas are just starting to brown but are still soft inside. Yotam Ottolenghi @ ottolenghi Fri 14 Nov 2014 13.00 EST Last modified on Tue 9 Jul 2019 04.48 EDT 88 F or something so small and beige, the chickpea certainly elicits strong feelings. Serve with the marie rose sauce and lime wedges. Serve at once, with the following spiced aubergine alongside. If you have any of the cream and fruit mixtures leftover, just put them in another container, swirl them together to create a ripple effect, and freeze as you would ice-cream. Put the first eight ingredients in a large bowl with 50ml oil, 20ml maple syrup and a teaspoon and a half of salt, then toss with your hands until the chicken is well coated. Pour the dressing over the salad andtoss lightly. Serve as it is, or pile it into crusty rolls. 1 small (or large) egg, beaten tsp baking powderVegetable oil, for fryingPut the flour, yeast and sugar in a large bowl with a quarter-teaspoon of salt. Put the butter in a small saucepan on a medium-high heat and cook, swirling the pan occasionally, for seven to eight minutes, until its melted, nutty and deeply brown, then set aside. Next day, drain, place in alarge pan and cover with twice the volume of water. Thanks to Claire Hodgson, my daytime head chef at Ottolenghi Islington, for the salsa recipe. Put a heavy-bottomed skillet pan on a medium heat and add a tablespoon of oil. If you cant find chaat masala, which gives these fries a distinctly sour flavour, use garam masala or, indeed, any other spice you have to hand. They're traditionally served in an aromatic broth that's both comforting and hard-hitting at the same time. Add the coriander, and pulse a couple of times more, just to mix through. Soak the chickpeas overnight in alarge bowl of cold water and the bicarb. Fry for 15 minutes, stirring frequently, until the aubergine and courgette have taken on a lot of colour, then transfer to the onion bowl. Bring to a boil, skim the surface, boil for five minutes, strain and set the chickpeas aside. Heat the oven to 240C (220C fan)/475F/gas 9. Keep warm. Pour the oil into a large saute pan and place on a medium-high heat. Add the onion, carrot, turmeric, Iranian limes, parsley, peppercorns and ateaspoon of salt. Meanwhile, make the salsa by combining all ingredients in a small bowl with a good grind of pepper. Add the garlic, fry, stirring occasionally, for a final five minutes, then spoon into a shallow bowl and serve. Transfer to a tray lined with absorbent paper while you cook the rest. A squeeze of lemon at the end is welcome, but not essential. Make more of the dukkah or pesto, if you like its lovely to have a bit extra of both. Spatulas and whisks are the tools that have given us the freedom to create delicious meals out of the humblest ingredients, leaving extravagance behind (at least for a while). Remove the lid and simmer for another 20 minutes, until the soup has concentrated in both consistency and flavour. I like it topped with a spoonful of Greek yogurt. Gram flour also spreads its comforting embrace through soups and warm yoghurt sauces, where it helps to thicken and prevent curdling; and in innumerable Indian sweet and savoury treats, from sev (a crisp, vermicelli-like street snack) to besan barfee (a sweet gram flour fudge studded with pistachios and almonds). 6 cardamom pods 10 black peppercorns3 cloves tsp fenugreek1 tsp cumin seeds tsp ground cinnamon tsp ground ginger1 tsp sumacSalt3 tbsp olive oil1 large onion, peeled and finely chopped1 large garlic clove, peeled and crushed150g cooked chickpeas, rinsed and drained500g minced turkey thigh10g coriander leaves, roughly chopped10g mint leaves, roughly choppedFinely grated zest of lemon60g tahini paste1 plum tomato, coarsely grated (discard the skin)1 lemon, quartered, to serve. 1/2 tsp fennel seeds (my addition). Heat the oven to 220C (200C fan)/425F/gas 7. Set aside until needed. Now cut again widthways in half, to leave you you 24 pieces in total. On a medium flame, heat the oil in amedium stockpot. To serve, pile the chickpea chips on to a plate and sprinkle all over with the remaining quarter-teaspoon of chaat masala. Extracted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi. 4 skin-on chicken legs (1.1kg)1 orange, quartered1 jalapeo chilli, cut in half lengthways (or 2 if you like heat)1 garlic bulb, cut in half widthways4 banana shallots, peeled and quartered lengthways 1 tsp chipotle chilli flakes 2 tsp coriander seeds2 tsp cumin seeds60ml olive oil30ml maple syrupSalt500ml chicken stock200g dried green split peas, rinsed1 tbsp lime juice1-2 tbsp coriander leaves, roughly chopped. Put the basket on top of the pan, cover with a tea towel and then the lid, and steam for 35 minutes. Theres no mistake here: the dry pasta really does go into the sauce uncooked; just be sure to stir it in well, so it cooks evenly. Sieve a sixth of the flour mixture into the egg mixture, then fold it in with a whisk, taking care not to knock out too much air. Put two teaspoons of the chaat masala, all the turmeric, olive oil, 700ml water, a teaspoon of salt and a good grind of pepper in a medium saucepan on a medium-high heat. These sticky rice balls, which in their native Hunan region are known as pearl sticky rice balls, are a type of dim sum that are often served on celebratory occasions. Transfer to a plate and repeat with the remaining patty mix, adding a tablespoon of oil to the pan with each batch. Yotam Ottolenghis sticky rice, pork and prawn balls with Shaoxing dipping sauce. Meanwhile, put the tamarind in a heatproof bowl, pour over 250ml boiling water and leave to sit for 15 minutes. My take on three British summer classics is as eccentric as they come. Fry for five minutes (there's enough oil in the paste to allow for this), stirring occasionally, then add the tomato, sugar, chickpeas and 200ml water. Take green leaves. Cut the cucumber, tomato, onion, radish and pepper into 1cm dice, andmix with the coriander and parsley. 200g gram flour (aka chickpea flour)60ml olive oilSalt, For the salsa3 medium celery sticks, very finely sliced15g parsley, roughly chopped3 tbsp caper berries, stalks removed (or use normal capers if need be) large preserved lemon, flesh discarded and skin finely chopped2 medium tomatoes, cut into 1cm dice2 tbsp olive oil1 tbsp lemon juice. If you dont have pudding rice, use any rice you have to hand such as basmati or jasmine. Put the sweet potatoes on a medium oven tray and bake for 40-50 minutes, until soft all the way through. The pickled chillies help offset the super-rich pulses, but if you dont want the extra heat, serve it with a squeeze of lemon juice instead. So much so, in fact, that I often forget just how satisfying and delicious they can be. Stir in the allspice, chilli, couscous, stock, a teaspoon of salt and a good grind of black pepper, bring to a simmer, then cover the pan, turn down the heat to low and leave to cook for eight minutes. Its enthusiasm means it gets along with any personality from fierce chilli to the outwardly funky parmesan moulding itself unto their own qualities. Ingredients spend a long time together, resulting in rounder, more comforting flavours; its harder to over- or under-cook your food, so theres less room for anxiety; and the washing-up is a cinch. Add the vegetables to the hot pan (depending on the size of your pan, you may need to fry them in batches), and stir in the turmeric, cloves, cinnamon, mustard seeds and half a teaspoon of salt. Rayu is a Japanese chilli oil, and this version features cashew nuts and shichimi togarashi, a Japanese chilli blend made up of seven essential spices and seasonings look for it on the world food aisle of large supermarkets. f ever there was a school forvirtuous veg, chickpeas would be the prefects: straight-laced and stuck-in-the-70s predictable, they'dwalk around the place marshalling their more colourful counterparts into order. 2 tins of chickpeas (800g), drained (480g) 11 garlic cloves, peeled,10 left whole and 1 crushed 30g fresh ginger, peeled and julienned 400g datterini or regular cherry tomatoes get the impression that my most popular recipes are the ones where a whole dish is cooked, from start to finish, in a single vessel. On a medium-high heat, bring to a gentle simmer, then cook, stirring occasionally, for about four minutes, until the oats are soft and take on the consistency of loose porridge (add a splash of extra water if you need to loosen it more). Return the pan to the heat, simmer for two minutes more, until slightly reduced, then pour into a bowl and leave to cool to room temperature. Cover, put in the oven and cook for 75 minutes, stirring once halfway, until the aromatics have softened and the tomatoes have broken down. Put the custard powder, plain flour and baking powder in a medium bowl, mix to combine, then sieve into a second bowl. Serve at room temperature, using the lettuce leaves as utensils to scoop everything up. Tear the flesh of each pepper into two or three thick strands, and put these in a small bowl with the vinegar, sugar, a quarter-teaspoon of salt and a tablespoon of water. The chickpeas taste fantastic the next day, too, not to mention the day after that, so you might want to double the quantities and keep a batch in the fridge. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and a teaspoon of salt in a large, ovenproof saute pan for which you have a lid, then stir to combine. Serve warm, with a wedge of lemon alongside. How could Ipossibly justify the time involved when the more famous variation on this theme can be on the table inside a couple of minutes? Chickpeas also play a vital role in many a stew, curry, casserole or rice-based dish. Remove from the oven and, using a spatula, transfer the farinata to a plate. CONFIT TANDOORI CHICKPEAS. I hope youll forgive such transgressions, because all three are deliciously summery and, in my book, British enough. By now just about everyone knows I love cooking with chickpeas, but its chickpea flour that really gets my creative juices flowing. Heat one tablespoon of the oil in a large frying pan on a medium-high flame, then fry the onion for seven to eight minutes, stirring regularly, until soft and golden brown. No fancy tricks: Yotam Ottolenghs spicy chicken and split-pea traybake, Yotam Ottolenghys one-tray pork and mushroom pasta, If she says Wow, youve got a winner: Ottolenghi and other cooks on their recipe testers. Turn down the heat to medium, add the sliced garlic and stir for a minute, then add the remaining cumin, the cardamom, harissa, tomato paste, preserved lemon, chickpeas and a quarter-teaspoon of salt. With the help of a few simple pantry ingredients, the unassuming chickpea can be transformed into a hearty meal fit for any weeknight supper. To assemble the lollies, pour alternating large spoonfuls of the cream and fruit mixtures into the moulds to create a ripple, tie-dye effect. Makes 12 meatballs, to serve four. Meanwhile, put the extra rice in a small frying pan on a medium-high heat, and toast, shaking the pan regularly, for five to seven minutes, until deeply browned and fragrant (you dont want to burn it, but you do want to take it to the edge). Start with the sauce. Set a metal rack over a tray, then prepare the seafood. One-pot wonders to soothe the soul (and save on the washing-up): chickpeas with dates and marinated feta; spicy chicken and split peas; and pork and mushroom pasta. Heat the remaining two tablespoons of oil in a large saute pan on a medium-high flame. Mix gently, then leave to pickle while you get on with the rest of the dish. 1 litre chicken stock30g dried porcini 750g pork mince350g Cumberland sausages (about 5 sausages), casings discarded 2 tbsp Worcestershire sauce3 tbsp tomato paste tsp chilli flakes1 tbsp fennel seeds, roughly crushed15g sage leaves, roughly chopped75ml olive oil60g parmesan, finely grated, plus extra shavings to sprinkle on topSalt and black pepper3 celery stalks, (180g), roughly chopped1 onion, peeled and roughly chopped 4 garlic cloves, peeled and roughly chopped500g oyster mushrooms, left whole or roughly torn into large pieces 100ml double cream250g paccheri 70g rocket, For the caper salsa35g capers, roughly chopped15g parsley, finely chopped1 lemon, zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp3 tbsp olive oil. Bring to a boil, skimming off any scum that rises to the surface as it does so, then cover and transfer to the oven for an hour and 15 minutes. Feel free to leave out the raisins if you dont like them. Prep 30 minSoak OvernightCook 2 hr 25 minServes 4-6, 300g dried chickpeas, soaked overnight in plenty of cold water and 1 tsp bicarbonate of soda1 onion, peeled and roughly chopped6 garlic cloves, roughly chopped2cm piece fresh ginger, peeled and roughly chopped1 large green chilli, roughly chopped, seeds and all15g coriander leaves, roughly chopped75ml olive oil 1 tsp ground cumin1 tsp ground cinnamon2 medjool dates, pitted and roughly chopped 1 tbsp tomato paste4 carrots, peeled and each cut at an angle into 2 or 3 large chunks (450g)2 bay leaves tsp bicarbonate of sodaSalt and black pepper1-2 lemons, zest finely grated, to get 1 tsp, and juiced, to get 2 tbsp 120g feta, roughly crumbled1 tsp caraway seeds, toasted and roughly crushed1-2 tbsp parsley leaves, roughly chopped. Once hot, fry the meatballs for seven minutes, turning them carefully, until browned all over, then transfer to a small baking tray and bake for 10 minutes until cooked through. Arrange on a platter, top with the watercress, mint and sliced grapes, then serve with the zaatar seeds scattered over everything. Put the onion, garlic, ginger and chilli in a food processor, and pulse a few times until very finely chopped but not pureed, scraping down the sides of the bowl as you go. Half-fill a saucepan with water, cover and bring to a boil. Bring to a simmer, then turn the heat to low. Mix together by hand to combine everything. To serve, spoon the feta mixture over the chickpeas and serve directly from the cooking pot. Lift the basket (or colander) off the pan, transfer to the sink, uncover and leave to drain for five minutes. Cover with a plate and leave to soak overnight, or for at least eight hours. That's not even the half of it. And if you cant find tamarind, use two tablespoons of lime juice and half a teaspoon of sugar instead. Cover with reusable kitchen wrap and set aside for 30 minutes. Stir in the butter, then take off the heat. You know when you try to recreate a restaurant dish at home? Cut them up to serve on separate plates, or pile up the two farinata on one plate for people to pull at and spoon the salsa on top as they go. Double up on the crumbs, if you like: they will keep in a sealed container at room temperature for up to three days, and are especially good sprinkled over eggs or rice. Add the mustard seeds and curry leaves, cook for two minutes more, until the leaves develop a deep green shine, then pour over the chickpea mixture. Trim the edges slightly, to give you a neat rectangle, then cut lengthways into 12 1.5cm-thick slices. Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. And rule three: if youre in a crowd, dont be shy about making a plan there are only so many crusty baguettes and pots of hummus that any group can eat. Stir the coriander and chillies into the pickled onion bowl. These Iranian dumplings aren't to everybody's taste, admittedly, but, like Marmite, if they are, you'lllove them. Serves 8. pinchs 1 tbsp olive oil . Stir the rocket and remaining grated parmesan through the pasta, then spoon the salsa over the top and leave to cool for 10 minutes before serving with a sprinkling of parmesan shavings. Repeat until all the flour mixture has been added (adding it in stages like this helps prevent lumps forming in the batter). Rule number one: think about logistics if your quiche is travelling, give it an extra 10 minutes in the oven, because a soft set wont end well. They give it a particular depth that I love, and you can use it with all kinds of cooked vegetables and meats. 12 spring onions, trimmed and cut in half lengthways (180g)3 tbsp olive oilSalt and black pepper80g ginger, peeled and finely grated12 garlic cloves (ie, about 1 head), peeled and crushed4 large eggs160g jumbo rolled oats2 tbsp soy sauce50g unsalted butter, fridge-cold and cut into 2cm cubes1 tsp chilli flakes, or more if you like extra heat. This is a grown-up twist on the humble rice pudding that involves toasting and grinding some of the rice and sprinkling it on top for added texture (its also a great topping for yoghurt or ice-cream, incidentally). Take hummus, a dish that's close to everyone's heart in the Middle East (and beyond). Place on a flat tray, then bake for 30 minutes. 60ml sunflower oil3 spring onions, whites finely chopped, greens sliced lengthways and put in a bowl of cold water35g raw cashews, roughly crushed in a mortar10g fresh ginger, peeled and grated1 tbsp white sesame seeds50ml soy sauce1 tbsp rice-wine vinegar2 tbsp maple syrup1 tsp shichimi togarashi1 tsp paprika2 large aubergines (600g), stems removedFine sea salt. Serves four. Strain and rinse the chickpeas. If your steamer basket isnt big enough to hold a 19cm cake tin, use ramekins or individual cake moulds instead. This can all be made ahead, but hold off on adding the leaves and herbs until just before serving. Transfer to a plate, cook the rest of the onions the same way, then put the pan to one side to cool slightly. Cut the eggs in half, sprinkle with salt and pepper, and place on top. This is the perfect thing to scoop up with your chickpea pancakes, but it also works brilliantly as a condiment with all sorts of other dishes: plain steamed rice, grilled meat or fish, spread on toasted sourdough you really cant go wrong. Once split, skinned and turned into chana dal, they are the most important legume in India. What should you serve it with? Clever little sausage: Yotam Ottolenghis chorizo recipes, Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Add the parmesan rinds, drained chickpeas, bicarb, 1.2 litres water and a very generous amount of coarsely cracked black pepper (give it about 40 grinds). So much so, in fact, that I often forget just how satisfying and delicious they can be. Grease and line a round 19cm cake tin. Serves four. Pour the peas and stock into a 30cm x 35cm baking dish, then top with the chicken and its marinade, arranging the legs so they are skin side up and spaced apart. These quantities make soup and dumplings to serve four. Its not that the chickpea is any better than its classmates, but, assuming the role of teachers pet, it is eager enough constantly to want to please. Heat the oven to 240C (220C fan)/465F/gas 9. Sprinkle the garlic bulb with some salt and pepper, wrap tightly in foil and put on an oven tray lined with baking paper alongside the tomatoes and chillies. amping, festivals, picnics: people love to make out that such activities are super-relaxed, chilled and sort of happen all by themselves. Soak Overnight Cook 2 hr 25 min Serves 4-6 300g dried chickpeas, soaked overnight in plenty of cold water and 1 tsp bicarbonate of soda 1 onion, peeled and roughly chopped 6 garlic cloves,. 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Potatoes on a medium heat but hold off on adding the leaves and herbs until before.
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