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).
The freshly mixed masala spice blend in this recipe was wonderful. I absolutely love full-flavored vegetarian meals like this traditional dish- and this is such a delicious version. It was heavenly and rich served with a dollop of whole milk Greek yogurt on top.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (another successful dish!) We ate it with brown Basmati rice and warm naan.
Yield: Serves 4
1 large red onion
4 T sunflower, canola, grapeseed or other neutral oil, divided
1 1/2 tsp ground coriander
1 tsp ground cardamom
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/8 tsp cayenne pepper
coarse salt and freshly ground black pepper
1 tsp cumin seeds
3/4 pound russet potatoes (about 2 medium potatoes), peeled and cut into 1/2-inch cubes
1 T finely grated fresh ginger
3 garlic cloves, finely grated
1 T tomato paste
1 1/2 cups water
two 15 1/2 oz cans chickpeas, drained
1 T lime juice, plus lime wedges, to serve
1/4 cup coarsely chopped cilantro leaves, plus more to garnish
chopped fresh tomatoes, thinly sliced Serrano chilies, and whole-milk Greek-style yogurt, for serving, as desired
Using a food processor or the large holes of a box grater, grate the onion, then transfer to a mesh strain and drain.
In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper.
In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons of oil. Add the cumin seeds and cook, shaking the pan, until the seeds are fragrant and darken, 30 to 60 seconds.
Add the drained onion and cook, stirring frequently, until the moisture has evaporated, 1 to 3 minutes.
Add the potatoes, reduce heat to medium and cook, stirring frequently, until the onions begin to brown and a fond forms on the bottom of the pan, 6 to 8 minutes.
Add the ginger, garlic, and tomato paste, then cook for 1 minute, stirring constantly.
Clear the center of the pan, then add the spice paste tot he clearing and cook, mashing and stirring until fragrant, about 15 seconds.
Stir in the vegetables.
Add the water and bring to a boil, scraping up all of the browned bits.
Add the chickpeas and return to a boil, then cover, reduce heat to low and cook until the potatoes are tender and the oil separates from the sauce at the edges of the pan, 13 to 15 minutes.
Off the heat, stir in the lime juice and cilantro.
Taste and season with salt and pepper.
Serve with lime wedges, chopped tomatoes, chiles, and yogurt, as desired.
This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!
This recipe was adapted from Smitten Kitchen.com, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.
We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.
Yield: Serves 6
Time: about 1 hour
For the Chickpeas:
2 (15-ounce) cans chickpeas, drained and rinsed
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 large red onion, thinly sliced, divided
2 tablespoons olive oil
coarse salt and freshly ground black pepper
For the Meatballs:
1 1/2 pounds ground turkey
3/4 cup panko
6 tablespoons plain yogurt (I used 2% Greek yogurt)
3 tablespoons water
1 1/2 teaspoons coarse salt
2 large eggs
4 garlic cloves, minced or pushed through a garlic press
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish
3 tablespoons lemon juice (from about 3/4 of a lemon)
7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
toasted pita wedges or naan
harissa or another hot sauce, as desired
brown Basmati rice, for serving, if desired
Heat oven to 400 degrees, preferably on convection.
Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
Drizzle with olive oil, season with salt and pepper and toss to coat.
Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
When meatballs are cooked, scatter remaining fresh herbs over the tray.
Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.
We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂
This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!
Update- I’ve made this full-flavored dish with ground chicken as well. Wonderful!
Yield: 4 Servings
3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
1 large egg
½ cup panko
6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
⅔ cup chopped parsley, divided
6 tablespoons olive oil, divided
3 garlic cloves, divided
1 teaspoon coarse salt, plus more
freshly ground black pepper
1 pound ground chicken or turkey
1 pint mixed cherry or grape tomatoes, halved if large
1 15-ounce can chickpeas, rinsed, drained
crusty bread, for serving, optional
Place a rack in top of oven; preheat to 400°, preferably on convection roast.
Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
Let sit a few minutes, then sprinkle feta mixture over meatballs.
Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.
I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.
This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.
Yield: Serves 6 to 8
1 pound orecchiette
vegetable oil, for frying
1 15 oz can chickpeas, drained and patted dry
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
coarse salt and ground black pepper
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
2 cups grape tomatoes, halved
1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
1 pound fresh mozzarella, cut into 1/2-inch cubes
16 large basil leaves, torn or chiffonade
In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
Add the tomatoes and cook until softened, 3 minutes.
Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
Add the mozzarella and basil and toss. Add more pasta water, if necessary.
Spoon the pasta into bowls, sprinkle with the chickpeas and serve.
I am bringing you this wonderful dish as a guest post of sorts. I had my eye on this recipe, and my friend brought it to share at a dinner at my house. It was so pretty and tasty, we decided I had to share it! 🙂
This recipe was adapted from Bon Appétit. My friend doubled the heirloom tomatoes and cut them slightly thicker. She also used lemon zest as well as sumac in the seasonings. Warm naan was substituted for the flatbread in the original recipe (although I included the instructions below). My mistake was suggesting that we should warm the naan in the oven. Next time, grilling or toasting the naan until crispy before assembly would allow it to hold up a little better to the slathering of delicious toppings. 🙂
The beautiful summer tomatoes really shine in this dish!
Yield: 4 as a vegetarian main course or 8 to 10 as an appetizer
For the Tomatoes & Chickpeas:
2 garlic cloves, finely chopped
1 teaspoon sumac (and/or lemon zest)
½ teaspoon crushed red pepper flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon coarse salt, plus more
2 to 4 large heirloom tomatoes, any color, thinly sliced
1 15.5-ounce can chickpeas, rinsed
2 tablespoons red wine vinegar
Freshly ground black pepper
1 small shallot, thinly sliced
½ cup parsley leaves with tender stems
3 tablespoons olive oil
For the Yogurt Sauce:
1 Persian cucumber, peeled, chopped
¾ cup plain yogurt
½ cup coarsely chopped fresh mint
½ cup coarsely chopped fresh parsley
hot sauce, such as Cholula
coarse salt and freshly ground black pepper
For the Flatbread & Assembly:
¾ teaspoon baking powder
½ teaspoon sugar
2 cups all-purpose flour, plus more for surface
2 teaspoons kosher salt, plus more
1 cup plain yogurt
4 tablespoons olive oil, plus more for drizzling
Freshly ground black pepper
To Make the Tomatoes And Chickpeas:
Combine garlic, sumac (& lemon zest, if using), red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl.
Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
To Make the Yogurt Sauce:
Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.
To Make the Flatbread: (Alternatively, substitute 4 pieces of full-size naan, grilled or toasted until crisp.)
Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture).
Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
Working one at a time, roll out each piece of dough into a round about ⅛” thick. (Don’t stress: They don’t need to be perfect.)
Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.