Both these recipes use certainly one of my favorite pantry staples: chickpeas. In making an attempt to eat extra vegetarian meals, I’ve discovered them to be one of many few components that offers the identical satisfying sense of fullness as meat. I normally choose the style of dried chickpeas, particularly in salads or hummus, however I’m not often organised sufficient to recollect to soak and prepare dinner them forward of time, so immediately’s recipes use canned. With the wealthy sauces that coat them, although, you’ll hardly discover a distinction.
Chickpea and tahini pie (pictured high)
I’ve taken inspiration for this pie from Honey & Co’s lamb siniya, a substitute for shepherd’s pie with a filling of minced lamb and a particular topping of yoghurt and tahini. This model pairs that distinctive topping with a vegetarian filling of chickpeas, browned onions and spinach. In case you’re struggling to seek out za’atar, use a mixture of thyme and oregano as a substitute.
Prep 10 min
Cook dinner 25 min
Serves 4-6
For the filling
4 tbsp olive oil
3 garlic cloves, peeled and minced
2½ tsp floor cumin
600g brown onions, peeled and sliced
1 tsp desk salt
2 x 400g cans chickpeas, drained (or 500g cooked chickpeas)
100g child spinach
100g greek yoghurt
Juice of 1 lemon
2 tbsp za’atar
½ tsp cayenne pepper
For the topping
50g entire skin-on almonds
2 massive eggs
150g tahini
200g Greek yoghurt
½ tsp salt
Warmth the oven to 200C (180C fan)/390F/gasoline 6, then toast the almonds on a tray for six minutes, take away and put aside to chill.
Heat two tablespoons of the oil in a 25cm-wide cast-iron skillet or ovenproof pan, add the garlic and cumin, and fry for 30 seconds, till fragrant. Add the onions and a teaspoon of salt and prepare dinner, stirring repeatedly, over a excessive warmth for six to eight minutes, till the onions have softened and began to brown.
Tip the chickpeas into a big bowl, then crush them briefly with a potato masher. Tear up the spinach, then stir it into the bowl with the yoghurt, lemon juice, za’atar, cayenne pepper and two tablespoons of olive oil. Stir the chickpea combine into the onion skillet and press down with a spatula to stage out the floor.
Whisk the eggs, tahini, yoghurt and salt, pour all around the filling, then bake for quarter-hour, till browned on the edges. Simply earlier than serving, roughly chop the roast almonds and scatter excessive.
Rooster thighs, chickpeas and harissa
Roasting tin recipes make good midweek meals – a couple of minutes of prep, then 25 or so minutes within the oven whilst you unwind. The sauce for this one is especially moreish, with the juices from the hen melding into the tomatoes and harissa. You’ll want some good bread to mop all of it up.
Prep 5 min
Cook dinner 25 min
Serves 4-6
2 x 400g cans chopped tomatoes
100g harissa (I take advantage of Belazu rose harissa)
1 tbsp brown sugar
¾ tsp desk salt, plus further for the hen
3 tsp floor cinnamon
Juice of 1 lemon
1 bunch spring onions, trimmed and sliced
3 x 400g cans chickpeas, drained (750g)
25 prunes (about 175g), halved
6 skin-on hen thighs (about 1kg)
Olive oil, to glaze
Warmth the oven to 220C (200C fan)/425F/gasoline 7. In a bowl, stir the chopped tomatoes, harissa, sugar, salt, cinnamon, lemon juice and spring onions. Scatter the chickpeas into a big roasting dish, adopted by the prunes and the tomato combination.
Lay the hen thighs on high, then brush every one with just a little olive oil and a dusting of salt. Roast for 25 minutes, till the hen is browned on high, and serve straight from the roasting dish.
