I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.
This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.
Yield: Serves 4 to 6
about 3/4 to 1 cup plain whole-milk Greek yogurt
2 T tahini
zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
15 1/2 ounce can chickpeas, rinsed and drained
1 small shallot, halved and thinly sliced
2 T red wine vinegar
2 tsp za’atar
2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
1/4 cup lightly packed fresh mint, finely chopped
1/4 cup lightly packed fresh dill, finely chopped
1/4 cup lightly packed fresh cilantro
ground sumac, to serve, optional
In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
Drizzle with additional oil and sprinkle with sumac, if using.
Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.
This dish was a fun, delicious, and healthy dinner. Everyone in my house loves a meal that involves assorted toppings! 🙂
The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. The chili published in his last book is one of our absolute favorites, so I knew that we had to try his vegan version (vegetarian with the optional sour cream and cheese toppings).
We ate it with cornbread muffins on the side. Wonderful.
Yield: Serves 4 to 6
For the Chili:
3 T olive oil
1 large onion, coarsely chopped
1 large red bell pepper, cored, seeded, and chopped
5 large garlic cloves, finely chopped
2 1/2 cups water or a combination of stock and water
2 T tomato paste
1 T chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
1 (28 oz) can crushed tomatoes, preferably fire-roasted
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 T finely chopped chipotle chilies in adobo, plus more to taste (about 1 medium chile)
2 tsp packed light brown sugar
1/2 cup tricolor quinoa, rinsed
For the Toppings:
coarsely crushed or broken tortilla chips
shredded Mexican cheese blend, cheddar, or pepper Jack cheese
sliced or cubed avocado
chopped red onion or sliced scallions
canned mild green chilies or sliced fresh or pickled jalapeños
chopped fresh cilantro
Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.)
Add the onion, bell pepper, garlic, and 1 teaspoon coarse salt; cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Meanwhile, dissolve the tomato paste in 2 1/2 cups water or in a combination of stock and water. (I used 1 cup stock and 1 1/2 cups water.)
Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon coarse salt, and the tomato paste mixture. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches a low boil.
Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 to 35 minutes.
Remove the chili from the heat and adjust the seasonings and chipotle to taste.
Add the water to thin, if desired.
Serve with assorted toppings (and cornbread, if desired).
I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.
Yield: Serves 4 as a main dish or 6 as a side dish
1pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
1 large shallot, halved and thinly sliced
1/4cup sliced scallions, for garnish (about 2 large)
2 T extra-virgin olive oil, plus more for drizzling
1 T balsamic vinegar, plus more for drizzling
2 to 3 large garlic cloves, finely grated or minced
1 1/2teaspoons kosher salt, plus more as needed
1/2teaspoon freshly ground black pepper, plus more for serving
3oregano, rosemary or sage sprigs
2cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
1/3cup chopped cilantro, dill or parsley, plus more for serving
8ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
1(15-ounce) can chickpeas, drained and rinsed
1 1/2cups feta, crumbled (about 6 ounces)
1/3cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
Heat oven to 425 degrees. (I set my oven to convection roast.)
In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
Stir in cilantro, lemon zest and cumin.
Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.
Lucky me! My friend gave be several beautiful eggplants from her garden. This flavorful North African vegetarian stew was a perfect way to use them. I served it over whole wheat couscous as well as with warm flatbread to soak up all of the delicious sauce.
The recipe was adapted from 177milkstreet.com. I modified the recipe to prepare it in my stove top pressure cooker. I also increased the amount of garlic, substituted my CSA beefsteak tomatoes for half of the grape tomatoes, and omitted the harissa. We ate it with steamed CSA broccolini on the side. It was healthy and hearty vegetarian feast.
Yield: Serves 6
4 T extra-virgin olive oil
8 medium to large garlic cloves, roughly chopped
1 medium yellow onion, roughly chopped
2 cups (1 pint) grape or cherry tomatoes, halved
2 large beefsteak tomatoes, cut into 1/2-inch pieces (or substitute an additional 2 cups (1 pint) grape or cherry tomatoes)
4 tsp finely grated fresh ginger
1 1/2 tsp ground cumin
1 tsp sweet paprika
1/4 tsp ground cinnamon
2 1/2 tsp Kosher salt, plus more
1 tsp freshly ground black pepper, plus more
2 pounds eggplant, trimmed and cut into 1-inch chunks
15 oz can chickpeas, rinsed and drained
freshly squeezed juice from 1/2 of a lemon, plus lemon wedges to serve, if desired
1 cup lightly packed fresh cilantro leaves, finely chopped
harissa, for serving, optional (as a topping for a little spice)
whole wheat couscous, for serving (I cooked 1 cup of couscous per the package directions)
warm flatbread, for serving, optional (I served it with naan)
In a stove top pressure cooker (or a 6-quart Instant Pot), sauté the oil and garlic over medium heat, stirring often, until golden brown, about 30 seconds to 1 minute.
Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons coarse salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
Lock the lid of the pressure cooker (or Instant Pot) in place. Over medium heat, bring to low pressure (first line on a stove top pressure cooker). Cook for 3 minutes.
Meanwhile, cook the couscous. Set aside.
When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
Stir in the cilantro.
Serve over couscous garnished with additional cilantro, drizzled with additional oil (I omitted it) and with warm flatbread and lemon wedges on the side, as desired.
This is a great end of summer ~ early fall dish. I loved that it gobbled up my CSA collards and chard. I really love any dish that transforms greens into a crowd-pleaser! 🙂 The mashed beans made the sauce creamy.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz, via epicurious.com. I used garbanzo beans and a mix of collard greens, Swiss chard, and spinach. I also substituted sweet Italian sausage and modified the proportions. The fried rosemary garnish was essential.
Yield: Serves 6
1/3 cup (5 T) extra-virgin olive oil
2 sprigs rosemary
8 to 10 oz sweet or spicy Italian sausage, casings removed (I used 3 sweet sausages)
1 (15.5 oz) can chickpeas or cannellini beans, rinsed, patted dry
1/4 cup dry white wine
16 oz (1 pound) paccheri, rigatoni, or other large tubular pasta (I used pennoni pasta)
8 to 10 cups (lightly packed) cut or torn escarole, kale, or Swiss chard leaves (I used 1/4-inch ribbons stemmed and halved collard greens, 1/2-inch ribbons stemmed Swiss chard (stems cut into 1/4-inch pieces and reserved), & baby spinach)
3/4 cup freshly grated Parmesan, divided
freshly ground black pepper
3 T unsalted butter
Heat oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 5 to 8 minutes. Transfer with a slotted spoon to a shallow bowl.
Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, about 3 to 5 minutes. Transfer about half of chickpeas to plate with sausage.
Add wine to pot (and add the Swiss chard stems, if using), bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add the greens and 1 cup pasta cooking liquid. Cook, tossing often, until the greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes.
Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.
My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.
I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.
The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.
Yield: Serves 4
For the Stewed Collard Greens (Gomen Wat):
1 1/2 T ghee
1/2 medium yellow onion, halved and thinly sliced
coarse salt and freshly ground black pepper
4 large garlic cloves, minced
1 1/2 T minced fresh ginger, divided
scant 1/2 tsp freshly ground cardamom
1/4 tsp ground turmeric
1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
3/4 to 1 cup chicken, vegetable or beef stock, divided
1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
1/2 T freshly squeezed lemon juice
For the Berbere Spice Blend: (you will have a little extra)
1 T smoked sweet paprika
1 1 /2 tsp sweet paprika
1/4 to 1/2 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp ground coriander
scant 1/2 tsp garlic powder
heaping 1/4 tsp freshly ground cardamom
1/4 tsp dried basil, ground or crushed into a powder
1/8 tsp ground cumin
For the Chickpea Stew (Shiro Wat):
2 T red lentils
3 T ghee
1 medium yellow onion, chopped
2 cups (1 pint) cherry or grape tomatoes, halved
8 to 10 medium garlic cloves, minced
2 T minced or grated fresh ginger
2 T Berbere Spice Blend (above)
2 15.5-oz cans chickpeas, rinsed and drained
coarse salt and freshly ground black pepper
1 cup lightly packed fresh flat-leaf parsley, chopped
1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
cooked rice, for serving, optional (I served both dishes over white Basmati rice)
whole milk Greek yogurt, for serving, optional
injera (flatbread), for serving, optional
To Make the Stewed Collard Greens:
In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
Taste and season with salt and pepper, then transfer to a serving dish.
To Make the Spice Blend:
In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)
To Make the Chickpea Stew:
In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
Off heat, stir in the parsley and chili (if using).
Taste and season with salt and pepper.
Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.
I am a big fan of toppings, so this creamy, earthy, and hearty vegetarian soup caught my eye. It is served over toasted chunks of bread and then garnished with crunchy, spiced chickpeas, lemon zest, parsley, a sprinkle of cumin, and a drizzle of olive oil. I also loved that the soup incorporated a little spice from harissa.
This recipe was adapted from Cool Beans by Joe Yonan, via The New York Times, contributed by Melissa Clark. I used a stove top pressure cooker to cook the beans which significantly expedited the cooking process. I also served the soup over toasted sourdough boule chunks in lieu of rustic bread. Great.
Yield: Serves 4 to 6
For the Crispy Chickpeas:
1 3/4cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
2teaspoons extra-virgin olive oil
1/2teaspoon kosher salt, plus more to taste
1teaspoon za’atar, plus more to taste
For the Soup:
1 1/2cups dried chickpeas, soaked overnight and drained
1/4cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2teaspoon kosher salt, plus more to taste
1/2loaf hearty rustic bread (about 6 to 8 ounces)(I used 1/2 of a sourdough boule)
1cup chopped onion, from 1 medium onion
6 to 8 largegarlic cloves, minced or finely grated
1tablespoon ground cumin, plus more for serving
1tablespoon tomato paste
1tablespoon harissa paste, plus more for serving
freshly squeezed lemon juice from 1 large lemon (about 3 T)
finely grated zest of 1 large lemon (about 1 T), for serving
1/2cup chopped flat-leaf parsley, for serving
To Prepare the Crispy Chickpeas:
Transfer the rinsed and drained canned chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels.
Cover with another towel (or paper towels) on top, rubbing gently to dry.
Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour. (I let them dry for 2+ hours.)
To Prepare the Soup:
In a pressure cooker (I used a stove-top pressure cooker), combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. (Alternatively, use a Dutch oven or heavy stockpot.)
Place the pot over high heat, until the pressure cooker reaches the second ring (high). Adjust the heat to maintain the pressure for 35 minutes. (If using a stockpot, bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.)
Remove from the heat and let the pressure release naturally.
Heat oven to 400 degrees. (I set my oven to convection roast.)
While chickpeas are cooking, cut bread into thick slices, then tear or cut slices into bite-size pieces.
Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. (I set my oven to convection roast.)
Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated.
Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly with more salt. Taste and add more salt or za’atar, or both, as desired.
When the chickpeas for the soup are tender, discard bay leaves.
Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (I used a Vitamix.)
In a large skillet over medium-high, heat the remaining 2 tablespoons of oil until shimmering.
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and cook until golden, about 2 minutes.
Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
To serve, divide toasted bread pieces among soup bowls, then ladle in soup.
Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side, as desired.