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.
I love yogurt-based marinades because the resulting meat is always juicy and tender. This dish not only had a yogurt marinade, it was made on a single sheet pan and had a bright and spicy “finishing condiment” as well. A winner. 🙂
The rimmed sheet pan did accumulate a lot of pan juices, but the chicken and cauliflower were still perfectly crispy on top. The cauliflower and chickpeas absorbed a lot of wonderful flavors from the pan drippings as well.
This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I added chickpeas and served the roasted chicken, cauliflower, and beans over rice, drizzled with pan juices. We also had warm naan on the side. The lemony cilantro-onion-jalapeño finishing condiment was essential and absolutely delicious.
Yield: Serves 4 to 6
For the Chicken:
3″ piece ginger, peeled
2 cups whole-milk Greek yogurt
1/2 cup (or more) 2% Greek yogurt, for serving (can substitute whole-milk yogurt)
Place a rack in upper third of oven; preheat to 425°. (I set my oven to convection roast.) Line a large rimmed baking sheet with foil.
Finely grate 3″ piece ginger into a medium bowl. Transfer all but 1 teaspoon of the grated ginger to a large resealable plastic bag, reserving ginger in bowl for the finishing condiment. (I used a gallon-size bag.)
Add 2 cups whole-milk yogurt to bag with ginger.
Cut 1 lemon in half crosswise and squeeze juice from each half into the yogurt mixture.
Add cayenne and 2 T plus 1 tsp garam masala. Seal bag and shake to combine.
Season 8 chicken pieces with 5 tsp salt. (I placed the chicken on a plate, seasoned with half the salt, turned each piece over, and seasoned with the rest of the salt.)
Place chicken pieces in the marinade bag, seal, and shake again to cover all the pieces.
Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours. (I marinated the chicken 3 hours in advance, letting it come closer to room temperature for 20 minutes or so before roasting.)
Drain and rinse the garbanzo beans. Lay out on a paper towel to dry thoroughly.
Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
Transfer cauliflower and beans to the prepared baking sheet.
Drizzle 3 T oil and 1 1/2 tsp salt over and toss to coat. Spread evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting. (If you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.)
Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. (It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.)
Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes. (The internal temperature should reach 165 degrees.) Let rest for 5 minutes before serving.
To Make the Finishing Condiment and to Serve:
Chop the onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.)
In the bowl of a food processor, finely chop the cilantro.
Add the onion to the food processor, finely chop.
Add onion and cilantro to the bowl with the reserved ginger (from step 2 above).
Finely grate zest of remaining lemon into the bowl. Cut lemon in half and squeeze 1 half into the bowl; reserve remaining half for another use.
Remove seeds and ribs from the jalapeño, if desired, finely chop. Alternatively, it can be thinly sliced into rings. Add to the bowl.
Season with remaining 2 tsp garam masala and 3/4 tsp salt.
Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary.
Arrange chicken, beans, and cauliflower over rice, if desired, on individual plates or on a platter. Drizzle with pan juices, as desired.
Top with lemon condiment and serve with a dollop of yogurt or yogurt to pass at the table, as desired. (I served 2% Greek yogurt with the meal.)
My daughter and I made this lovely dish as a side for our Thanksgiving feast- although it was practically her entire meal. She absolutely loves cauliflower and garbanzo beans and is not a big fan of other Thanksgiving dishes. Dessert is her exception. 😉
This dish was adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen, via theyellowtable.com. Healthy and delicious.
Yield: Serves 6 as a side dish
14 oz can garbanzo beans, drained, rinsed, and dried
1 large head of cauliflower, cut into bite-sized florets
7 tablespoons extra-virgin olive oil, divided
coarse salt or sea salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain seeded mustard
1 tablespoon white wine vinegar
4 tablespoons fresh flat leaf parsley, chopped
Set a rack in the center of the oven and preheat to 400ºF, preferably on convection roast.
Toss the chickpeas and cauliflower florets together on a parchment paper lined rimmed baking sheet or in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.
Meanwhile, whisk together the mustards, vinegar, and 4 tablespoons of olive oil. Season with a big pinch of salt and a few grinds of black pepper, or to taste.
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
This dish was also named one of Food and Wine Magazine’s “40 Best” in their 40th anniversary issue. It was super delicious.
The recipe was contributed by Missy Robbins of Lilia in Brooklyn. She was also named a “Best New Chef” in a previous issue. The genius of this dish is that Robbins substitutes chickpeas and kale for pasta in her spicy pomodoro sauce. It still tasted rich and indulgent for a “healthy” dish. I increased the amount of garlic and incorporated my CSA red kale. The inclusion of fennel seeds added subtle sweetness. We ate it with a crusty baguette to soak up all of the sauce- a little bit less healthy but crazy good.
I hope to make this dish repeatedly with my CSA kale. I absolutely love dishes that make kale a crowd-pleaser! 🙂
Yield: Serves 4
1/2 cup extra-virgin olive oil
5 to 7 garlic cloves, thinly sliced
one 28-ounce can whole peeled Italian tomatoes, crushed by hand (I used San Marzano tomatoes)
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper
one 8-ounce bunch of Tuscan kale or red kale, ribbed, stemmed, torn in half, and sliced into 1/4-1/2″ thick ribbons
two 15-ounce cans chickpeas, rinsed and drained
torn or chiffonade basil and marjoram leaves, for garnish
finely grated Pecorino Romano, for serving
baguette or other crusty bread, for serving, optional
In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes.
Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.
I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
1rotisserie chicken, skin and bones removed, meat shredded
2cupsyogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
2 largegarlic cloves, crushed with a garlic press
3/4tsp coarse salt
freshly squeezedlemon juice from 1/2 lemon, or more, to taste
1/4cuppine nuts or almond slivers, toasted
3 to 4 T chopped parsley and/or mint
olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me.
This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂
My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.
1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
freshly ground black pepper
1/2 large yellow onion or 1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 tablespoon (7.5 grams) harissa, plus more as needed
1/2 teaspoon ground cumin
3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
1 teaspoon fresh lemon juice
rice, couscous, quinoa, or bread, for serving, as desired
grilled chicken thighs, for serving, as desired
Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
Add the onion and sauté until softened and translucent,3 to 5 minutes.
Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
Remove from the heat and stir in the lemon juice.
Taste and season with additional salt and harissa, as needed.
Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.