Thursday, 3 June 2010

Veg Box Tales: Chickpea Saute

I didn't used to eat meat but my resolve finally melted away when I was confronted with the beautiful dried sausages that are produced in Corsica. Lonzu, made from fillet of pork is a particular favourite.

I still enjoy meat-free eating and this lovely dish conceived by Yottam Ottolenghi from his 'New Vegetarian' column is a favourite. It's still available on the Guardian website. and is a wonderful combination of complex flavours and textures.  The stars of the show are seemingly humble  carrots and swiss chard which regularly feature in our veg box.  The addition of caraway seeds  lends the dish an unusual flavour but it's one that works together well with the greek yoghurt, lemon juice, olive oil and herbs that are the other key ingredients

The recipe instructions forget to mention that you need about 100g of dried chickpeas to. make up the equivalent 250g  soaked amount that the recipe calls for.   It's relatively quick and simple to knock up just as long as you've remembered to soak the chickpeas in advance.  In crisis situations good quality bottled or canned ones will do nicely!

No comments:

Post a Comment