More Simple

October 14, 2018

We had a friend over for a Sunday dinner and turned again to
Simple for inspiration. We worked through the pasta section looking
for ideas, settling on this chickpea and za’atar pasta as our
centrepiece. It’s definitely simple – easily put together and
requiring no more than about 20 minutes on the stove. You need
za’atar of course, but by Yotam’s standards that’s basically a
pantry ingredient. Our dish didn’t turn out quite as well as we’d
hoped. It proved beyond me to get the chickpeas to crisp up at all.
It was still pretty tasty, but I was a little bit disappointed –
one to try again perhaps. Luckily, the black garlic
Brussels sprouts
we made on the side were as good as we
remembered them – a must make dish.

The dessert was also a huge success – Cindy made the
sumac-roasted strawberries with yoghurt cream. It was utterly
wonderful, although in keeping with Ottolenghi’s approach to simple
cookery it involves straining yoghurt through muslin. Simple as
heck Yotam, but absolutely worth it.

For all my teasing, I’m really enjoying cooking out of Simple.
The recipes are simple only in relation to Ottolenghi’s other
recipes, but that at least makes them manageable – you could even
make this pasta on a weeknight!

Orecchiette with chickpeas and za’atar
(from Yotam Ottolenghi’s Simple)
45ml olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons ground cumin
10g thyme leaves, stems removed
1 lemon, zested and juiced
2 400g tins of chickpeas, drained
1 teaspoon brown sugar
400ml mock chicken stock
250g orecchiette pasta
50g baby spinach leaves
15g parsley, roughly chopped
1-2 teaspoons of za’atar
1/4 cup capers
salt and pepper
Heat the olive oil in a large saucepan and throw in the onion,
garlic, cumin, thyme, lemon zest and some salt and pepper. Fry for
3-4 minutes until the onion softens and starts to brown.
Reduce the heat and add in the chickpeas and sugar. Fry for 8
minutes or so, trying to get the chickpeas to brown and get crispy
(we failed). Add the stock and lemon juice and simmer for 6-8
minutes, until the sauce has reduced slightly.
In the meantime, bring a large pot of water to boil and cook
the pasta as per the instructions. Drain and stir the pasta, capers
and spinach leaves through the sauce. Serve, sprinkled with

Source: FS – Healthy – Vegetarian
More Simple

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