Ottolenghi Recipes Chickpeas

This simple confit of chickpeas, tomatoes and garlic flavoured with tandoori spices is from Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love, written by Noor Murad and Yotam Ottolenghi.

It’s super easy vegetarian side dish to make as it’s a one-tray recipe – mix everything in a roasting dish, cover and roast for just over an hour. The low and slow method coupled with the generous amount of olive oil makes this a confit which enhances the sweet flavours in the vegetables and helps them soften without losing much moisture. This is particularly delicious when there are LOTS of garlic cloves involved (10 whole cloves!) as they become spreadably soft, mellow and sweet.

Whilst the recipe in the cookbook recommends cooking it in an oven-proof saute pan with a lid, I opted for a roasting dish covered with a large baking tray as a makeshift ‘lid’. You could also use a piece of foil to cover your chosen tray.

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The recipe is served with a mint & coriander yoghurt for drizzling on – although the original recipe uses Greek yoghurt made from cow’s milk, it’s very simple to swap this out for a non-dairy option (coconut yoghurt is particularly tasty here) to make the recipe vegan friendly.

As the whole thing is quite rich on its own, I recommend serving it as a side dish alongside other curries/vegetables or have it over some brown rice with a few flatbreads and chutney for dolloping.

A super simple way to make a delicious chickpea curry – just throw everything into a tray and roast on a low heat until everything is tender. Serve with a herbed Greek yoghurt.

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Notes: I have slightly adapted the recipe from the original by reducing the level of salt in the confit from 1 tsp to 1/2 tsp. The original recipe also specifies caster sugar but I think any kind of sugar will do. — a great choice for a weeknight dinner; it’s terrific when you’re looking for something meatless yet interesting and satisfying. Ottolenghi suggests serving this with steamed rice; I’d serve it with brown rice. He also mentions that you shouldn’t worry if you don’t have cilantro, as it “holds its own perfectly without.” I didn’t have any cilantro, so I subbed parlsey mixed with a few mint leaves, and that worked just fine — the dish was wonderful.

The author also mentions that you can make this up to 6 hours ahead up to the point in the last step where you stir in the lemon juice and yogurt.

1.Heat the oven to 425 degrees. Mix the carrots with 1 tablespoon of the oil, ¼ teaspoon salt and a grind of pepper. Spread out on a parchment-lined baking sheet and roast for 20 minutes — they should still be a little crunchy.

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2.Place the remaining 2 tablespoons of oil in a large frying pan, over medium heat, and add the onion, caraway and cumin. Fry for 10 minutes, stirring occasionally, until golden brown. Add the chard, cooked carrots, chickpeas, water, ½ teaspoon salt and a good grind of pepper and mix through. Cook for 5 minutes, until the chard leaves are soft and hardly any juice is left in the pan.

3.Remove from the heat, stir in the lemon juice, top with a generous spoonful of yogurt, a sprinkle of cilantro (or parsley and mint), a drizzle of oil, and a wedge of lemon and serve.

Using canned chickpeas makes this an easy recipe — adapted from Ottolenghi Simple — a great choice for a weeknight dinner; it’s terrific when you’re looking for something meatless yet interesting and satisfying. Ottolenghi suggests serving this with steamed rice; I’d serve it with brown rice. He also mentions that you shouldn’t worry if you don’t have cilantro, as it “holds its own perfectly without.” I didn’t have any cilantro, so I subbed parlsey mixed with a few mint leaves, and that worked just fine — the dish was wonderful. The author also mentions that you can make this up to 6 hours ahead up to the point in the last step where you stir in the lemon juice and yogurt.

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2.Place the remaining 2 tablespoons of oil in a large frying pan, over medium heat, and add the onion, caraway and cumin. Fry for 10 minutes, stirring occasionally, until golden brown. Add the chard, cooked carrots, chickpeas, water, ½ teaspoon salt and a good grind of pepper and mix through. Cook for 5 minutes, until the chard leaves are soft and hardly any juice is left in the pan.

3.Remove from the heat, stir in the lemon juice, top with a generous spoonful of yogurt, a sprinkle of cilantro (or parsley and mint), a drizzle of oil, and a wedge of lemon and serve.

Using canned chickpeas makes this an easy recipe — adapted from Ottolenghi Simple — a great choice for a weeknight dinner; it’s terrific when you’re looking for something meatless yet interesting and satisfying. Ottolenghi suggests serving this with steamed rice; I’d serve it with brown rice. He also mentions that you shouldn’t worry if you don’t have cilantro, as it “holds its own perfectly without.” I didn’t have any cilantro, so I subbed parlsey mixed with a few mint leaves, and that worked just fine — the dish was wonderful. The author also mentions that you can make this up to 6 hours ahead up to the point in the last step where you stir in the lemon juice and yogurt.

Pumpkin & Chickpea Salad With Tahini

Best ottolenghi recipes, best weeknight ottolenghi recipe, best weeknight chickpea recipe, best recipe canned garbanzo beans, ottolenghi simple recipes, yotam ottolenghi swiss chard chickpeas