A middle-eastern dish that is very much more delicious than you might suspect.
- 1 can of chickpeas
- 1 red onion, peeled and chopped
- 1 potato, peeped and diced
- 1 large tomato, peeled and diced
- 225g green cabbage, cut into 1.2 cm squares
- 50g chopped dill leaves
- 2 tsp tomato paste
- 1 tsp salt, or more, to taste
- Black pepper
- Put the chickpeas, onion and 850ml water into a large pot, and bring to a simmer, and cook for an hour.
- Add the potato, tomato, cabbage, dill, tomato paste, salt and another 100ml water. Bring to the boil, cover and turn the heat to very low, simmer until the potato is cooked.
- Add the black pepper to taste, adjust the seasoning, and serve.
Cooking quickly to avoid being inside when the weather is good. I combined a 400g bag of new potatoes, boiled in their skins and chopped, with a bag of beans from East camp, cooked for 5 minutes in boiling water. I added some chopped dill, spring onions and mayonnaise.
Salmon is what you need to serve with this.
I can hardly wait to tell you about this recipe, or to eat it again. It is delicious, and dangerously garlicky, so I think I will be in trouble at work tomorrow. I made it with tinned beans, but the original recipe starts from scratch. I got the recipe from the remarkable book, Nightingales and Roses. These are recipes from all over Iran, organised by seasonal availability of ingredients. Where she wins over my other current favourite book, Jerusalem, is her serving suggestions.
- 1 can of cannellini or borlotti beans
- 50g butter
- 3 tbsp vegetable oil
- 1 small bulb of garlic, with the cloves peeled and finely chopped
- 1 tsp turmeric powder
- 1/4 tsp ground black pepper
- 3 tsp of dill seed, or 5 tsp dried dill weed, or 30g fresh dill, chopped
- salt, to taste
- 4 eggs
- Melt the butter in a medium lidded frying pan, add the oil and then the chopped garlic, and fry until the garlic is turning golden.
- Add the turmeric, pepper, dill, and salt, and then add the can of beans including the water they are in.
- Bring to a simmer, and cook, until the mixture is getting drier and thicker.
- Make 4 wells in the bean mixture, and into each well, break an egg. Cover the pan and cook on a low heat until the eggs are cooked to your liking.
The book suggests serving this with a little rice, with side dishes of olives, chopped radishes, smoked fish. We were not so dainty, and served this with a side salad with herbs and some bread, olives and labneh.