Not a recipe as such – just a quickie, short-cut, supper work-around. Which happened to work. (more…)
Nothing fancy, just a serendipitous combination. Simple, good eating, and satisfying – for the belly, the palate, and the eye.
- Add fresh chard (which is much nicer, if you can get it/grow it), or spinach just before serving. You want it wilted – maybe only a minute for spinach, a couple of minutes more for chard – still green, still “fresh and vibrant”, but soft enough to “coat” the chick peas.
- And thyme to flavour the tomato sauce.
Another memorable meal – this time one generously shared by a farmer near Akhmim, in Upper Egypt. Sadly, I haven’t yet managed to replicate his recipe to match my memory of it. Green. Aromatic. And superbly delicious. (more…)
I remember the kitchen in Sanaa where I first made this; couldn’t get lasagne sheets, Ricotta,or Mozzarella in Yemen. And that particular day, after I’d spent hours hand making fresh lasagne … there wasn’t any fresh spinach in the souq around the corner.