Yotam Ottolenghi Chickpea Recipes | Food

In a classroom filled with all legumes, the chickpea would be front and center, my star student for whom I would show some degree of favoritism. Not that the chickpea is better than his classmates, but, assuming the role of the teacher’s pet, he is eager enough to constantly want to please. His enthusiasm means he gets along with any personality, from the fiery chili to the seemingly funky Parmesan, molding to his own qualities. Here, I’ve used chickpeas in their many forms—dried, canned, and floured—to show just how adaptable and malleable this magic bean really is.

Candied tandoori chickpeas (pictured above)

They have won the hearts of many, and for good reason: cooking them in the oil without adding any liquid makes them super soft, allowing the spicy flavors of the dish to release into the oil. The best part, though, is that you toss everything in a pan and pop it in the oven, leaving it alone. Use a natural yogurt to make this dish vegan.

Homework 25 minutes
Cook 1 hour 20 minutes
It serves 4

2 cans of 400 g of chickpeasdrained (480g net weight)
11 garlic clovespeeled, 10 whole and 1 crushed
30g fresh gingerpeeled and julienned
300 g cherry or datterini tomatoes
3 red chiliesmild or spicy, to taste, open lengthwise
1 tablespoon tomato paste
2 teaspoons each cumin and coriander seeds
coarsely ground in a mortar

½ teaspoon ground turmeric
½ teaspoon chili flakes
2 teaspoons Kashmiri red chili powderor paprika
1 teaspoon powdered sugar
200 ml of olive oil
8 tablespoons (15g) mint leaves

8 tablespoons (30g) coriander leavescoarsely chopped
180 g Greek-style yogurt
2-3 limes
– 1 in juice, to obtain 1 tablespoon, the rest cut into wedges, to serve
4 pita breads (or other flatbread), to serve (optional)

Heat oven to 170C (150C fan)/325F/gas 3. Place chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and a teaspoon salt in a large ovenproof sauté pan. that has a lid, then stir to combine. Cover, put in the oven and cook for 75 minutes, stirring once halfway through, until the aromatics have softened and the tomatoes have broken down.

Meanwhile, prepare the yogurt dressing. She puts the mint, cilantro, yogurt, lime juice, crushed garlic, and a quarter teaspoon of salt into the small bowl of a food processor and blends gently.

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Serve the chickpeas straight from the pan (or transfer to a shallow serving dish), with the yogurt and lime wedges in two separate bowls on the side, with warm pita bread or flatbread, if desired.

Chaat masala chickpea and polenta chips

Yotam Ottolenghi chaat masala with chickpeas and polenta fries with chickpea mayonnaise.Yotam Ottolenghi chaat masala with chickpeas and polenta fries with chickpea mayonnaise.

Here I use chickpeas in three ways: cooked chickpeas, chickpea water (aquafaba), and chickpea flour (gram). Save time, if you like, by using regular store-bought mayonnaise or yogurt, although chickpea mayonnaise is really quite special. If you can’t find chaat masala, which gives these fries a distinctly sour taste, use garam masala, or indeed any other spice you have on hand.

Homework 15 minutes
Cook 45 minutes
Place 30 minutes
It serves 4 as a snack

1 small red onionpeeled and finely chopped (90 g net weight)
1 tablespoon lemon juice
salt and black pepper
2¼ teaspoon chaat masala
½ teaspoon ground turmeric
2 tablespoons of olive oil
100 g chickpea flour
100 g quick-cook polenta
700ml sunflower oil
to fry
2½-3 tablespoons coriander leavescoarsely chopped
2 green chiliesfinely chopped, seeds and all

For the chickpea mayonnaise
1 can of 400 g of chickpeas
1 clove garlic
peeled and shredded
½ tablespoon English mustard (I use Colman’s)
½ tablespoon lemon juice
120 ml of sunflower oil

Put the onion, lemon juice and a quarter teaspoon of salt in a small bowl and allow to pickle and soften.

Line a 11″ x 7″ baking dish with a sheet of parchment paper large enough to cover the bottom and sides.

Put two teaspoons of the chaat masala, all the turmeric, the olive oil, 700 ml of water, a teaspoon of salt and a good cracking of pepper in a medium saucepan over medium-high heat. Bring to a simmer, then reduce heat. Stir the gram flour and polenta together in a bowl to combine, then slowly pour in the water, whisking continuously to make sure there are no large clumps (there will still be a few small ones). Cook for four minutes, whisking vigorously, until the mixture thickens and begins to pull away from the sides of the pan, then quickly transfer it to the prepared tin and smooth the top with a spatula. Let cool for about 10 minutes, then cover and refrigerate for about 30 minutes, until completely set.

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Meanwhile, make the mayonnaise. Place a strainer over a bowl and drain the can of chickpeas. Separately measure 50g of the chickpeas (save the rest for another use) and 40g of their water (discard the rest), then put them in a food processor with the garlic, mustard, lemon juice and one-eighth teaspoon of salt, and mix gently. , scraping the sides from time to time as you go. With the motor running, very slowly drizzle in the sunflower oil, until the mixture is a loose mayonnaise-like consistency, then transfer to a small bowl (and refrigerate if making ahead).

Use the paper liner to scoop the chickpea mixture out of its tin and onto a board. Trim the edges slightly to make a neat rectangle, then slice lengthwise into 12 1/2-inch-thick slices. Now cut widthwise in half again, so you have 24 pieces in total.

Heat the sunflower oil in a medium saucepan over medium-high heat. Once very hot, fry the chickpea pieces in three batches for about five minutes per batch, until golden brown and crisp on the outside, using a slotted spoon to move them around a bit as they cook. Transfer to a paper towel-lined tray while you cook the rest. Once all the pieces are cooked, sprinkle lightly with salt.

Stir cilantro and chiles into the bowl of pickled onion. To serve, pile the chickpea chips on a plate and sprinkle with the remaining 1/4 teaspoon of chaat masala. Set the onion mixture aside, place the bowl of mayonnaise on the plate, and serve hot.

B.Parmesan Braised Chickpeas

Yotam Ottolenghi's truly buttery Parmesan Braised Chickpeas.Yotam Ottolenghi’s truly buttery Parmesan Braised Chickpeas.

This is inspired by cacio e pepe, the Italian pasta dish topped with copious amounts of butter, hot black pepper, and cheese. The pickled chiles help offset the super-yummy greens, but if you don’t want the extra heat, serve with a squeeze of lemon juice. Start by soaking the chickpeas the day before.

Homework 20 minutes
Cook 2 hoursr 10 minutes
It serves 4

3 tablespoons olive oil
8 garlic cloves
peeled and shredded
1-2 parmesan rinds (60 g), plus 80 g finely grated Parmesan
300 g of dried chickpeassoaked overnight in plenty of water and 1 teaspoon of baking soda
¼ teaspoon bicarbonate of soda
salt and black pepper
2 red chilliesfinely sliced, seeds and all
2 tablespoons apple cider vinegar
250 g baby spinach
4 tablespoons chopped parsley
100g unsalted butter, cold in the fridgecut into 2 cm cubes

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Heat oven to 180C (160C fan)/350F/gas 4.

Put two tablespoons of oil in a large, high-sided, ovenproof sauté pan for the one with a lid, and place over medium-high heat. Once hot, add the garlic and cook for about 90 seconds, until fragrant and beginning to colour. Add the Parmesan rinds, the drained chickpeas, the baking soda, 1.2 liters of water and a very generous amount of coarsely ground black pepper (we give about 40 grinds). Bring to a boil, skimming any foam that rises to the top as you do so, then cover and transfer to the oven for one hour and 15 minutes. Add three quarters of a teaspoon of salt and cook for another 30 minutes, until the chickpeas are very soft and the liquid has reduced by half.

While the chickpeas are baking, combine the chiles, vinegar and a pinch of salt in a small bowl and set aside to marinate slightly.

About 10 minutes before the chickpeas are ready, put the last tablespoon of oil in a large skillet over medium-high heat and, once hot, add the spinach in batches with a quarter teaspoon of salt and cook for about four minutes, until softened, then stir in the parsley.

When the chickpeas are done, remove the lid and, while they are still warm from the oven but with no heat source, add a quarter of the butter cubes and about 15g grated Parmesan cheese, stirring until the butter has melted. in the sauce. Repeat, adding a quarter more butter and 15g Parmesan each time, until all the butter and 60g cheese have been used. Finally, add another very generous grind of coarse ground black pepper. The sauce will have thickened significantly by now and covered the chickpeas. Top with the spinach mixture, pickled chiles and their liquid, and a final sprinkle of Parmesan, and serve with additional Parmesan on the side.

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