This vibrant recipe by Meera Sodha came highly recommended by a friend. I’m so glad I took her advice because despite being a salad, this is a very satisfying plate of food. It hits all those flavour points we look for in a recipe: spicy, sharp, nutty, fresh, crunchy, sweet. Best of all, its very healthy.
With only a handful of ingredients and very little prep, the Harissa Black Bean Ragout seemed like an excellent meat-free Monday option. The black beans are even cooked straight in the pot, no soaking required. The total cooking time was about an hour and a half but most of that time was spent idly pottering around letting the pot do all the hard work.
A pasta alla norma can be wonderful thing. A simple tomato sauce with some well cooked aubergine. What’s not to like? Traditional recipes can be a faff, calling for rinsing, salting and/or frying the aubergine. Felicity Cloake’s recipe actually calls for baking half and frying half the aubergine. No, just no.
Pasta really does make such a simple mid-week dinner. It’s hearty and carby and the leftovers travel well – what more do you need? True to it’s name, Ottolenghi Simple is filled with interesting and achievable mid-week pasta recipes. One such recipe, is the gigli with chickpeas and za’atar. People […]