Want a one-pan dish with ‘minimal effort, maximum oomph’? Try this recipe from the latest Ottolenghi cookbook
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A good cookbook gives you a repertoire of delicious recipes; an even better one schools you in skills, too. “Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer,” the new title by acclaimed restaurateur Yotam Ottolenghi and chef Noor Murad, is the latter, designed to become your next well-worn, spice-stained and scribbled-upon kitchen guide.
In it, you’ll find not only how-tos for more than 85 Middle Eastern-inspired recipes (like Creamy Dreamy Hummus), but also tricks of the trade (see the two preceding pages of hummus tips because: “Hummus, dear reader, is a science”). The recipes are precise but still approachable for home cooks, with an entire chapter devoted to meals you can whip up in one pot or vessel.
The authors’ best example of a “one-pan dish with minimal effort, maximum oomph” is the confit tandoori chickpeas, which takes the chefs’ favourite little bean, adds some intensely flavourful friends, and mostly lets time and low, slow heat work their magic. Easy and adaptable (try it with any other bean you fancy), it has all the ingredients to become your new dinner staple.
Confit Tandoori Chickpeas
Prep time: 25 minutes
Cook time: 1 hour, 30 minutes
“These tandoori-spiced chickpeas have had their fair share of Insta fame for a multitude of reasons. The first being that the simplicity of the dish makes it really quite attractive: throw everything into a pan and pop it into the oven, leaving it to its own devices (and you to yours). The second being that slow-cooking the chickpeas in oil without liquid makes them super soft, allowing all the aromatics to break down into the oil. Lastly, this dish can easily be made ahead and served later; it only improves with time. Swap out Greek yogurt with a non-dairy alternative for a completely vegan meal, and serve with rice.”
2 (15 oz / 425 g) cans of chickpeas, drained (17 oz / 480 g total)
11 garlic cloves, peeled, 10 left whole and 1 minced
1 oz (30 g) fresh ginger, peeled and julienned
14 oz (400 g) datterini or regular cherry tomatoes
3 small Fresno chiles, mild or spicy, a slit cut down their length
1 tbsp tomato paste
2 tsp cumin seeds, roughly crushed with a mortar and pestle
2 tsp coriander seeds, roughly crushed with a mortar and pestle
1/2 tsp ground turmeric
1/2 tsp chile flakes