Sunday, October 28, 2018

Chickpeas, Carrots, Courgettes and Snap Peas

I spent the last nine days in London and had the pleasure of seeing many friends for the first time in years. We don't travel through London regularly, so it has been eight years since my husband and I were there together. Most of my friends asked about this blog, since my food blogging was at its peak when we were living in London and I was cooking for them. My change in job has led me to blog very little these last few years, but I still enjoy cooking (and eating) healthy food.

While in London I bought the new Yotam Otoolenghi cookbook, Simple. I have cooked several Ottolenghi recipes before -- they were delicious and inventive, though not simple. The recipes in this new cookbook contain fewer ingredients, are more quickly produced, and are easier to make ahead. I am really excited about trying out many recipes!

I arrived home and had to rustle up some food for myself (Anthony is staying on to work in London another few days). This meal was inspired by a recipe from the new book, but the welcome-home emptiness of the fridge meant that most of the ingredients were substitutes.

One aspect of this that is very 'Ottolenghi-ish' to me is the use of two cooking methods in the same dish. The carrots are roasted whereas the rest of the ingredients are sauteed. Surely that's a waste of time? Well, actually, the carrots just roasted in the background while I did the rest, so it didn't take any extra time. And only one extra dirty item was added to my washing up stack. And carrots do taste delicious roasted. So I am convinced it was worth it! (And I roasted extra so I have a few leftover roasted carrot pieces to use in another dinner.)

Chickpeas, Carrots, Courgettes and Snap Peas
serves 2
adapted from Simple by Yottam Ottolenghi

Chop 2 carrots and arrange on a baking tray. Roast for 20 minutes at 200 C (390 F).

Meanwhile, heat a small amount of oil in a large frying pan. Add 1 t each of ground cumin and celery seeds. Cook for one minute.

Drain and rinse a can of chickpeas. Saute the chickpeas in the spiced oil with large handfuls of other vegetables, such as courgette slices and snap peas. Add salt and pepper to taste.
Add some chopped garlic during the last few minutes.
Cook until the water is nearly gone and the veg are dry.

Remove from heat. Add the roasted carrots and the juice of half a lemon. Scatter some dill leaves over top and serve with Greek yogurt and a lemon wedge.

Have you cooked any Ottolenghi recipes before? I see that he is still published regularly in the Guardian and Observer.

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