PHOTOGRAPHYBENDEARNLEYPORTRAITPHOTOGRAPHYJONATHANLOVEKINSTYLINGKIRSTENJENKINSMERCHANDISINGEMMALY STEWARTTHIS RECIPE WAS ORIGINALLY PUBLISHEDINTHE NEW YORK TIMES.CHICKPEA AND HERB FATTEH
SERVES 6
Begin this recipe at least 8 hours ahead.
350gdriedchickpeas
21 / 2 tspbicarbsoda
1 roundwhiteorwhole-wheatpita(about
100g),pocketopenedup, torn into
rough2-3cmpieces
100mloliveoil
1 tbs za’atar
strainedcookedchickpeas.Keeptherest
warmona lowheatuntilreadytoserve.
Meanwhile,preparethetoppings.Toss
thepitawith2 tbsoil,za’atar,^1 / 4 tspsalt
anda goodgrindofpepper,andspread
outona linedbakingtray.Toastuntil
goldenandcrisp,tossinghalfwaythrough,
about 12 minutes.Setasidetocool.
Forthetahinisauce,placetahiniin a
mediumbowl.Addthelemonjuiceand
garlicwith75mlwaterand^1 / 4 tspsaltand
whiskuntilsmoothandpourable.The
tahinisaucewillthickenasit sits.
Forthechillioil,addtheoilandchilli
flakestoa smallfrypan.Heatovermedium
untilgentlybubblingandfragrant,about
3-4minutes,thenaddthepaprika and
removefromheat.Setaside.
Whenreadytoserve,addreserved
chickpeastoa foodprocessorwiththe
freshherbs,lemonjuice,garlic,cumin,(^1) / 4 tspsalt,a goodgrindofpepperand
theremaining^1 / 4 cup(60ml)oil.Whiz
untilsmooth,then transfer to a large
mixingbowl.
Drainwarmchickpeasusinga sieveset
overa bowl.Addchickpeasand^3 / 4 cup
(180ml)oftheirliquidtotheherbmixture,
mixingwelltocombine.Youwantthe
chickpeastobewellcoatedandmixture
tobesaucy(butnotoverlywet),soadd
a couplemoretablespoonsofchickpea
liquidif youwish(discardtheremaining).
Transfertoa largeplatter.Drizzlelightly
withsomeofthetahinisauce,thenallof
thechillioil.Sprinklewithhalfofthepita
andservewarm,withtheremaining tahini
and toasted pita alongside.
BREAD
WINNER
FlavourandtexturearekeyforYotamOttolenghi,
who uses up stalepitatocreatea classicMiddle Eastern
dish that brings it home.
(^3) / 4 cupcorianderleavesandtender
stems,roughlychopped
(^2) / 3 cupflat-leafparsleyleavesand tender
stems,roughlychopped
(^2) / 3 cupchives,roughlychopped
21 / 2 tbsfreshlemonjuice
2 garliccloves,crushed
1 tsp cumin seeds, toasted, crushed
TAHINISAUCE
(^1) / 3 cup(90g)hulledtahini
11 / 2 tbsfreshlemonjuice
1 garlic clove, crushed
CHILLIOIL
21 / 2 tbsoliveoil
(^1) / 2 tspchilliflakes
(^1) / 4 tsp sweet paprika
Placethedriedchickpeasand 11 / 2 tsp
bicarbsodain a largebowl.Topwith
enoughcoldwatertocoverbyabout3cm,
andsoakatroomtemperature for at least
8 hoursorovernight.
Preheatovento190°C.
Drainthechickpeaswellandaddthem
toa largesaucepanwiththeremaining
1 tspbicarbsoda.Add6 cups(1.5L)water.
Bringtoa simmerovermedium-highheat,
thenlowertheheattomediumandcook
untilchickpeasaresoftbutretaina slight
bite,30-35minutes.(Thecookingtimecan
varygreatlydependingonyourchickpeas,
socheckthemat 20 minutestodetermine
howlongyouneed.)Add 11 / 4 tspsaltand
continuecookinguntilthechickpeasare
supertender,5-10minutesmore.Usea
slotted spoon to set aside^2 / 3 cup (100g)
54 delicious.com.au
YOTAM OTTOLENGHI.