Ottolenghi’s Chickpea Sauté with Greek Yogurt

The sweet bride chose this recipe from Ottolenghi’s cookbook “Plenty,” and typically of what she cooks, it’s full of surprising flavors.

Ottolenghi’s recipe (here) calls for chard, but the sweet bride, using available greens, substituted kale with good results. Home cooked chickpeas might taste chewier and better, but using canned chickpeas makes this a quick, pretty much pull-out-of-the-cupboard recipe.

Pull the leaves from stems of the greens, and blanch (stems for five minutes, leaves for two), then chop both into half-inch dice.

Next, sauté diced carrots (maybe two carrots or what’s needed to balance your chickpeas and greens) with a teaspoon of caraway seeds for five minutes. Add the chickpeas and the chard or kale.

Sauté this mixture for about six minutes, then add a crushed garlic clove, the juice of half a lemon, a tablespoon each of fresh mint and coriander, salt and pepper. Let cool a little.

As a topping, Ottolenghi mixes a tablespoon of olive oil with a cup of Greek yogurt (he recommends the higher fat kind for taste). The sweet bride added pepper to the yogurt mix, and served rice alongside.

Tasty! A feast for happy diners – coriander, mint, lemon – a Mediterranean treat on a winter night – with hints of the warm months ahead!

Carrots

Yotam Ottolenghi Dresses My Fridge

The great strength of our London flat was location. From a bus stop at the top of our street, we could ride for five minutes, hop off at Notting Hill Gate Tube station, and be transported to royal London, business London, theatre London.

And just a short walk from our flat, making it easy to bring home boxes of delicious food, we found the famous chef Yotem Ottolenghi’s Notting Hill establishment, on Ledbury Aveue. It’s a tiny skinny place with just one big communal table at the back for eating there, but in the front space, which can’t be more than 10 feet across, huge platters of salads and meats are on offer each day. In a display window on the street, delicious desserts vie for attention.

Thanks to Ottolenghi’s cookbooks, you can do it all at home with your own fresh, seasonal ingredients. I have his book “Plenty: Vibrant Recipes from London’s Ottolenghi,” and, most cherished in a recipe book, it’s full of inspiration. (The links here are from his Guardian newspaper recipe column.) Ottolenghi’s meal-making salads combine unexpected ingredients and dressings. The wordsmith recently made “Sweet Winter Slaw”( http://www.theguardian.com/lifeandstyle/2008/jan/12/recipe.foodanddrink) using green cabbage and substituting kale for savoy cabbage – so good!

I read his recipe “Roasted parsnips and Sweet Potatoes with Caper Vinaigrette” (http://www.theguardian.com/theguardian/2008/jan/19/weekend7.weekend4) before tackling the motley, approaching antique, vegetables I found in my fridge when we got home. An investigation of the crisper drawer revealed parsnips, turnips, some of which turned out to be very large radishes, and some mature beets. I also had a big sweet potato, several shallots, a garlic bulb, sprigs of rosemary from the garden and thyme from a pot on the porch. Ottolenghi magic transformed this bunch into an amazing winter meal!

His hints about the order and time for roasting make this work. To begin he mixes olive oil, parsnips, red onions in a bowl (I used the shallots and the other vegetables I had). He roasts these (at 350°) for about 20 minutes. Then adds the sweet potato, chopped into wedges to the mixture, and stirs to coat.

After another 40 or 50 minutes, he adds halved cherry tomatoes. (I didn’t have those.)

I had to make substitutions in the dressing – I didn’t have the called for lemon, so squeezed a little tangerine juice into two tablespoons of olive oil, maple syrup, Dijon mustard, capers, and salt. Ottolenghi also calls for roasted sesame seeds.

Lately watching “Downton Abbey,” I think how we certainly don’t dress for dinner. But we should dress the vegetables, giving then a new life out of the drawer, a dressier life. Delicious.

Parsnips with Hats - cropped