Raw Zucchini & Chickpea Salad with Tahini Yogurt

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

1. 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.
2. 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)
3. 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.
4. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
5. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
6. 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.

Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

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

• 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
• 1 large shallot, halved and thinly sliced
• 1/4 cup 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 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 3 oregano, rosemary or sage sprigs
• 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
• 1/3 cup chopped cilantro, dill or parsley, plus more for serving
• 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
• 3/4 teaspoon ground cumin
• 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 1/2 cups feta, crumbled (about 6 ounces)
• 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)

1. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. 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.
3. 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.)
4. Stir in cilantro, lemon zest and cumin.
5. 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.
6. 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.
7. 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.)
8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

Eggplant, Tomato, & Chickpea Tagine

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)

1. 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. 
2. 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.
3. Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
4. 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.
5. Meanwhile, cook the couscous. Set aside.
6. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
7. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
8. Stir in the cilantro.
9. 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.

Sausage, Beans & Greens Pasta

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)
• Kosher salt
• 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

1. 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.)
2. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
3. 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.
4. 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.
5. 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.
6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
7. 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.
8. 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.
9. 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.
10. Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.

Ethiopian Chickpea Stew (Shiro Wat) & Stewed Collard Greens (Gomen Wat)

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:

1. In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
2. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes. 
3. Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
4. Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
5. 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.)
6. Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
7. Taste and season with salt and pepper, then transfer to a serving dish.

To Make the Spice Blend:

1. 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:

1. In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
2. In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
3. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
4. 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.
5. 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.)
6. Off heat, stir in the parsley and chili (if using).
7. Taste and season with salt and pepper.
8. Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.

Roasted Cauliflower & Chickpeas with Mustard Vinaigrette

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

1. Set a rack in the center of the oven and preheat to 400ºF, preferably on convection roast.
2. 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.
3. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.
4. 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.
5. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

• 1 T sweet paprika
• 1/2 T ground coriander
• 1/2 T ground cumin
• 1/2 T ground turmeric
• 1 tsp freshly ground black pepper
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp freshly ground cardamom
• 1/2 tsp ground allspice

For the Stew:

• 5 T extra-virgin olive oil, more for serving
• 2 leeks, white and green parts, diced
• 1 bunch cilantro, leaves and stems separated
• 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
• 4 large garlic cloves, finely chopped
• 2 1/2 tablespoons baharat spice blend
• 1 small (or 1/2 large) cinnamon stick
• 2 tablespoons tomato paste
• 2 quarts chicken or vegetable stock
• 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
• 2 1/2 teaspoons kosher salt, more as needed
•  large pinch saffron, crumbled
• 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
• 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
• 3/4 cup peeled and diced turnip (1 medium)
• 1/2 cup red lentils
• plain yogurt, for serving (I used Greek yogurt)
• aleppo pepper or hot paprika, for serving
• brown Basmati rice, for serving, optional

1. Make the baharat spice blend. Set aside.
2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
11. Ladle stew into bowls. (I served it over rice.)
12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.