Spiced chickpeas & fresh vegetable salad

½ cup / 100 g dried chickpeas (we used 1 can of chickpeas, drained and rinsed)
1 tsp baking soda
10 ounces cucumber peeled, seeded and cut into 1/4-inch cubes
10 1/2 ounces tomato
8 ½ oz radishes
1 red pepper, seeded and ribs removed
1 small red onion, minced
? oz cilantro leaves and stems, coarsely chopped
½ oz flat-leaf parsley, coarsely chopped
6 Tbs  olive oil 
1 ea zest of 1 lemon, plus 2 tbsp juice
1 ½ Tbs sherry vinegar
1 clove garlic, crushed
1 tsp superfine sugar
1 tsp ground cardamom
1 ½ tsp ground allspice
1 tsp ground cumin
Greek yogurt (optional)
salt and freshly ground black pepper

1. Soak the dried chickpeas overnight in a large bowl with plenty of cold water and the baking soda. The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas. Bring to a boil and simmer, skimming off any foam, for about an hour, until completely tender, then drain.

2. Cut the cucumber, tomato, radish, and pepper into ?-inch / 1.5cm dice; cut the onion into ¼-inch / 0.5cm dice. Mix everything together in a bowl with the cilantro and parsley.

3. In a jar or sealable container, mix 5 tbsp / 75 ml of the olive oil, the lemon juice and zest, vinegar, garlic, and sugar and mix well to form a dressing, then season to taste with salt and pepper. Pour the dressing over the salad and toss lightly.

4. Mix together the cardamom, allspice, cumin, and ¼ teaspoon salt and spread on a plate. Toss the cooked chickpeas in the spice mixture in a few batches to coat well.

5. Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don’t stick. Keep warm.

6. Divide the salad among four plates, arranging it in a large circle, and spoon the warm spiced chickpeas on top, keeping the edge of the salad clear. You can drizzle some Greek yogurt on top to make the salad creamy.

Servings: 4

Socca (Chickpea Flatbreads)

1 1/2 cups chickpea flour (garbanzo) (6.75 ounces)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
6 Tablespoons olive oil (plus 1 Tblsp)
Optional 
1 teaspoon ground coriander
1/2 teaspoon lemon zest
Optional 
1/2 each onion
1 1/2 teaspoon rosemary
Optional 
1 teaspoon ground cardamom
1 1/2  teaspoon allspice
1 teaspoon ground cumin

1. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Whisk chickpea flour, salt, and pepper together in bowl. Slowly whisk in water and 3 Tablespoons oil until combined and smooth.

2. Heat 2 teaspoons oil in 8 inch nonstick skillet over medium high heat until shimmering. Add 1/2 cup batter to skillet, tilting pan to coat bottom evenly. Reduce heat to medium and cook until crisp at edges and golden brown on bottom, 3 to 5 minutes. Flip socca and continue to cook until second side is browned, 2 to 3 minutes. Transfer to wire rack in preheated oven. Repeat with remaining batter and oil. Cut each socca into wedges and serve.

3. Optional:

Coriander-Lemon Socca: Add ground coriander and lemon zest to chickpea flour in step 1.

Caramelized Onion and Rosemary Socca: Heat 1 Tbsp olive oil in 8inch nonstick skillet over medium-high heat until shimmering. Add 1/2 onion, sliced thin, reduce heat to medium, and cook, stirring often until onion is softened and browned, about 10 minutes. Add 1 1/2 teaspoons chopped fresh rosemary and cook until fragrand, about 30 seconds. Transfer to bowl and let cool slightly, then stir into batter. Wipe skillet clean for use in step 2.

Warm spiced Socca: Add 1 teaspoon cardamom, 1 1/2 teaspoon allspice, 1 teaspoon ground cumin to flour in step 1.

Best biscuits in the World

6 ounces Cold unsalted butter (cut into ½-inch cubes)
3 cups All-purpose flour, plus extra for rolling
1 Tablespoon Baking powder
3/4 teaspoon Baking soda
1 teaspoon Salt
1 1/2 teaspoon Granulated sugar
1 1/2 cups Buttermilk
2 Tablespoons Melted unsalted butter

1. Preheat the oven to 450°. On a small plate set the butter cubes

2. Place in the freezer for 15 minutes. Set the fine-mesh sieve (or use a flour sifter) over a large metal bowl and add the dry ingredients.

3. Freeze for 15 minutes. Remove both the butter and flour mixture from the freezer and use your fingers to pinch the butter into the flour mixture, working quickly, until most of the butter is worked in and there is a variety of small and large pieces of butter within the flour mixture. Make a well in the center of the mixture and add buttermilk.

4. Use the wooden spoon to stir the mixture together until it becomes hard to stir, then switch to using your hands to gently toss and turn the mixture until only a few dry spots remain, drizzling in the remaining ¼ cup of buttermilk a little at a time as needed.

5. Sprinkle a cutting board with some All-purpose flour

6. Turn the dough out onto the floured board and press it into a rough rectangle shape. Lightly flour the top and use a rolling pin to roll it into a 12-inch by 14-inch rectangle that’s about ½-inch thick. Fold the dough into thirds like a business letter. Turn the dough so the long edge is parallel to the long side of the cutting board. Roll the dough into a ½-inch thick rectangle and repeat the folding. Roll again, this time rolling the dough only slightly into a 10-inch by 12-inch rectangle about 1-inch thick. Use a 3-inch biscuit cutter to cut out as many biscuits as you can (you can gently push the dough back together and flatten it by hand, then cut out more biscuits. Discard the remaining dough. Place the biscuits on a nonstick baking sheet (or a parchment paper-lined baking sheet) and refrigerate for 10 minutes.

7. Remove the biscuits from the refrigerator and use the pastry brush to coat the tops with the melted unsalted butter.

8. Place the biscuits in the oven and immediately reduce the heat to 425°. Bake until golden brown on top, about 15 minutes, rotating the baking sheet midway through baking. Remove from the oven and use the metal spatula to transfer the biscuits to a wire rack to cool.

Servings: 4
Yield: 8 biscuits

Pomegranate Bulgur Salad

1 cup bulgur
1 tsp kosher salt
1 cup boiling water
4 scallions, thinly sliced on the bias
1/2 cup chopped parsley leaves
1/2 cup chopped mint leaves
1/3 cup golden raisins
1 cup pomegranate seeds
2 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
Freshly ground black pepper

1. In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.

2. Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to taste with salt and pepper.

Servings: 4
Yield: 8 kid portions

Vegetable Couscous with Goat Cheese

Source: Gourmet  | August 2004 (adapted)

Yield: 4 Servings (8 tasters)

Active time: 30 min Start to finish: 30 min

Ingredients

1 teaspoon chopped fresh dill

1 teaspoon finely chopped fresh chives

1/8 teaspoon black pepper

1 (4-oz) piece soft mild goat cheese from a log

3 cup vegetable stock

1/2 teaspoon salt

4 tablespoons olive oil

2 cup couscous (5 oz)

¼ to ½ medium red onion

2 small zucchini

½ each green, red, and yellow peppers

½ cup fresh corn kernels

½ cup fresh peas

1 tablespoon Sherry vinegar

preparation

Cut dill and chives with scissors onto a paper plate. Add black pepper, stir together, roll cheese in herb mixture to coat sides (not ends). Set cheese on plate and into refrigerator until needed for service.

Bring stock, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, for 5 minutes.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, corn and peas and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.

Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.

Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add half to couscous and toss.

Unwrap cheese and cut crosswise into equal slices with a lightly oiled knife, then arrange 1/2 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.

cooks' note: Couscous can be made 1 day ahead and chilled, covered. Bring to room temperature before stirring into vegetables.