Lentil, Chickpea, Spinach & Cumin Soup
Prep & cook time: 30 minutes
- 1 onion, chopped
- 2 tbsp cumin
- 200g brown lentils
- 1.5 litre hot water or vegetable soup
- 400g canned chickpeas, rinsed
- 100g baby spinach
- 2-3 tbsp lemon juice
- Salt and pepper to season
- In a large pot, heat a little vegetable oil, and cook the onions for 3-5 minutes, until translucent.
- Add the cumin, cook for another minute or so before adding the lentils.
- Add the hot water or stock, bring to a simmer and cover for 25-30 minutes or until the lentils are soft.
- Add the chickpeas, the baby spinach, season with salt and pepper and cook for another few minutes.
- Using a hand blender, puree the soup to the desired consistency (I prefer it a little chunky) and add more or less stock if needed.
- Add the lemon juice, season one last time,and serve hot. Sahtein!
Chicken Thigh Fatteh
Prep & cook time: 1h 15 min
- 8 skinless chicken thighs
- 1.5 litres water
- Small handful cardamom
- 1 tbsp salt
- 1 cinnamon stick
- Small handful black pepper
- 2 bay leaves
- 1 large loaf of Arabic bread, cut into squares
- 50g pine nuts, toasted
- 50g almonds, toasted
- freshly chopped parsley to garnish
For the yoghurt sauce
- 1 litre yoghurt
- 240ml water
- 2–3 tbsp tahini
- 2 minced garlic cloves
- 2–3 tbsp. lemon juice (optional)
- Salt and pepper to taste
- Place the chicken, water, spices and herbs in a large stockpot.
- Bring to a boil, cover, reduce heat and simmerfor about one hour or until the chicken is tender.
- While the chicken is cooking, make the yoghurt sauce by combining all the ingredients and whisk until smooth. Keep the yoghurt sauce in the fridge until the chicken is ready.
- In a pan, heat a little vegetable oil and butter, and frythe bread until crispy. Set aside.
- Once the chicken is cooked, remove it from the stock. Retain about one cup of the stock, place it in a small sauce pot, and cook on medium heat until the stock reduces by half.
- Assemble the dish by layering a serving dish with yoghurt, add the chicken on top, drizzle some reduced stock, add more yoghurt and top with bread, toasted nuts and parsley. Serve immediately.
Sticky Chocolate Date Mini Bundts
Makes 12 mini Bundts or cupcakes
Prep & bake time: 1 hour
- 250g date paste
- 120ml hot water
- 3 tbsp unsweetened cocoa powder
- 1 cup brown sugar
- 2 eggs, beaten
- 240g flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 60ml melted butter
- 80ml milk (room temperature)
- Preheat the oven to 180c. Grease and flour the Bundt pan or use cupcake paper to avoid sticking.
- In a bowl, using an electric mixer, mix the date paste,hot water and cocoa powder. Add the brown sugar, eggs and mix well.
- Sift the flour, baking soda, baking powder and salt. Add half to the date mix, and using a hand whisk combine.
From Harper's Bazaar Arabia June 2018 Issue