Chickpea Sauté

I really have to admit that this photo I am presenting to you does this recipe no justice and for sure does not do the cookbook justice. I just couldn't get my rendition to make love to the camera like Ottolenghi did. But I had to share it with you anyway because it was so simple and delicious and fragrant. I received two copies of Plenty for Christmas; well two came in the box. One was not for me, one was for my mom. She wanted a copy as well after she flipped through the pages of beautiful, stunning, mouthwatering photographs of vegetables, salads, soups and sautés. She didn't want me hours away cooking these immaculate dishes, that she couldn't eat. So we have both been cooking from our copies in our respective kitchens. I fell in love with this book even more after cooking up these chickpeas. Honestly, I thought that this recipe would be pretty boring, chickpeas, vegetables, pretty standard but a great side for some beautiful lamb kebabs. However, I think that this side dish stole the show. The combination of caraway, garlic, mint, cilantro and lemon juice brings unbelievable flavor and depth.

Chickpea Saute adapted from Yotam Ottolenghi's Plenty

Serves 4 as a main dish, up to 10 as a side dish

1/3 cup olive oil

1 medium carrots, peeled and diced

1 teaspoon caraway seeds

1 1/2 cups cooked, drained chickpeas

6 cups of spinach

1 garlic glove, minced

1 tablespoon chopped mint

1 tablespoon chopped cilantro

1 tablespoon lemon juice

salt and black pepper

1. Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on medium heat.

2. Add the chickpeas and spinach and continue cooking for 6 minutes.

3. Add the garlic, mint, cilantro, lemon juice and some salt and pepper.

4. Remove from the heat and cool down a little. Taste and adjust the seasoning.

I served mine with a cucumber and herb yogurt sauce, Ottolenghi used Greek yogurt mixed with a little olive oil, salt and pepper.