Both salad recipes are adapted from Plenty by Yotam Ottolenghi, and were delicious. My family is Jewish and we celebrate Shabbat; I’ll share my challah recipe with you later!
Spicy Moroccan Carrot and Chickpea Salad – Adapted from Plenty by Yotam Ottolenghi
- 2 lbs. carrots, peeled and cut into 1/2”-thick circles or semicircles, so pieces are about the same size
- 1/3 cup olive oil
- 1 medium onion, chopped
- 1 tsp sugar
- 3 cloves garlic, chopped
- 1 scallion, chopped (this is easier with kitchen scissors)
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp ground coriander
- 3/4 tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 TBS white wine vinegar
- 1 TBS freshly grated lemon zest
- 1 15.5-oz. can chickpeas, rinsed and drained
- 2 1/2 cups chopped cilantro
- nonfat Greek plain yogurt (optional)
Put sliced carrots into a medium-sized pot, cover with water and add a little salt. Bring to a boil and then cook, at medium-low heat, for 10 minutes; drain.
Heat the olive oil in a saucepan over medium heat and cook the onions until they begin to brown, about 10 – 12 minutes.
In a large bowl combine the carrots, onions, and remaining ingredients except for the cilantro and yogurt. I made this earlier in the day and warmed it before serving; you could serve it at once, warm, or serve it cold.
Before serving toss with the cilantro and, if desired, serve with a dollop of yogurt on top.
- 1 clove garlic, minced
- juice of one lemon
- 2 1/2 TBS olive oil
- salt and pepper
- 1 head of Boston lettuce, leaves torn into large pieces, washed
- 1 head of curly red lettuce or red chicory, leaves torn into large pieces, washed
- 2 cups oil-packed sun-dried tomatoes, drained well, chopped
- 2 TBS capers, rinsed
Whisk dressing ingredients together. Toss salad ingredients. Gently toss salad with dressing.