I must admit, I have a love-hate affair with my Ottolenghi cookbooks. Over the years I’ve found his recipes to be needlessly complex, with long lists of ingredients that often clash. If you’re a traditionalist, his fusion approach can seem iconoclastic. Yet despite this, I keep putting my hand up for more. I now own 5 of his cookbooks: Plenty (2010), Jerusalem (2012), Ottolenghi The Cookbook (2016 ), as well as his recent editions, Simple (2018) and Flavour (2020 ). The last two are the best and the most useful. The recipes in Simple are geared to every day cooking, while those in Flavour are more exciting, pushing the ‘f bomb’ (Ottolenghi’s term for flavour bombs) to the limit. I enjoy reading his short preface to each recipe, advising what may be made ahead, substitute ingredients, and most importantly, how long the food keeps. This information is often sadly missing from many modern recipe books.
This summer I’m planning to work my way through Ottolenghi’s Simple and Flavour, two books that I bought during lockdown. My choice of recipe will be determined by what’s growing in the garden along with ingredients that are readily available. I hope to share the more successful recipes that get a tick from us, recipes that will become family favourites rather than one night wonders. The following recipe is a Middle Eastern take on the classic Italian dish, Pasta e Ceci (pasta and chickpeas). While Ottolenghi has chosen Gigli, a wavy pasta that means ‘lillies’ in Italian, any short pasta of a similar size and shape may be substituted. I chose casareccia, a good sauce carrying pasta shape that I keep on hand.
Gigli with chickpeas and za’atar. Serves 4.
- 45 ml olive oil
- 1/2 onion ( 100g) fnely chopped
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 10 g fresh thyme leaves, finely chopped
- 25 g anchovy fillets, finely chopped
- 1 lemon, finely shaved skin of half, the juice to 2 Tbles
- 480 g cooked chick peas, or 2 cans, drained.
- 1 tsp soft brown sugar
- 400 ml chicken broth – substitute vegetable stock if vegetarian
- 200 g gigli pasta ( or other shape such as conchiglie, orecchiette, or my favourite all rounder, casareccia
- 50 g baby spinach leaves
- 15 g Italian parsley,, finely chopped
- 1½ tsp za’atar
- salt and pepper
- Put the olive oil into a large sauté pan and place on a high heat. Add the onion, garlic, cumin, thyme, anchovies, lemon skin, 1/2 teaspoon salt and a good grind of pepper. Fry for 3-4 minutes, stirring often, until soft and golden. Reduce the heat to medium, then add the chickpeas and sugar and fry for 8 minutes, stirring occasionally, until the chickpeas begin to brown and crisp up. Add the chicken broth and lemon juice and simmer for 6 minutes, until the sauce has reduced slightly. Remove from the heat and set aside. You can make this in advance if you like and warm through before serving.
- Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions, until al dente. Drain and set aside.
- Stir the spinach and parsley into the chickpeas: the residual heat of the sauce should cook the spinach., but if it doesn’t wilt, just warm the chickpeas gently on the stove. Transfer the pasta to the pan of chickpeas and stir to combine. Divide between four bowls and sprinkle the za’atar on top. Finish with a drizzle of oil and serve.
A few notes on this dish.
- Cooking the first stage ahead makes sense, allowing you to throw the dish together when ready.
- If you use home cooked chickpeas, you might find they don’t brown or crisp up- this isn’t important to the successful outcome of the dish. canned chickpeas are more bullet like and will, most likely, stay firm and brown.
- I tend not to drain pasta as a rule, but simply lift it from the pot of water and into the sauce, with tongs or a pasta claw. In this way, some of the remaining salty water clinging to the pasta enriches the sauce.
- I used chicken stock powder by Massel for the broth, which is completely plant based and useful for everyday stock.
- If you want to turn this back into an authentic Italian dish, simply remove the thyme and the Za’atar, and maybe add some finely chopped tomatoes during the first step of cooking.
Simple, Ottolenghi, 2018.
ALMOST ITALIAN 