Yotam Ottolenghi's first two cookbooks — Ottolenghi and Plenty — occupy treasured spaces on my cookbook shelves as much as for the distinctive and accessible recipes as for the stunning photographs that illustrate them. With this year's release of a new cookbook, this was the easiest present to buy for myself.
Jerusalem: A Cookbook is a culinary journey back to the food of this London restauranteur's and his head chef Sami Tamimi's home city. Ottolenghi and Tamimi share dishes and stories about food from the many cultures that inhabit this ancient and astonishingly diverse city, all with their characteristic love of good ingredients and wonderful flavors — it's actually a pleasure to read even if you don't make anything from it. But as with the previous two books, the recipes in Jerusalem are all straightforward and typically elegant in their simplicity, letting just a few fresh ingredients combine with a handful of seasonings to create spectacular dishes.
This simple warm chickpea salad with white and wild rice, dried cranberries and spices is just such an example of a simple mingling of ingredients into something that is greater than the sum of its parts, but without losing the unique contributions of flavors that each ingredient has to offer. Adapted from Jerusalem, it's easy to make, absolutely delicious, and a perfect light meal for any time of year and certainly a shining addition to your festive table.
|Chickpeas with White and Wild Rice, Cranberries and Spices|
|Recipe by Lisa Turner|
Adapted from Jerusalem: A Cookbook
Published on December 10, 2012
Simple and elegant warm salad of chickpeas, white and wild rice with spices and dried cranberries
Print this recipe
Other recipes you may enjoy:
Ottolenghi's Chickpea Sauté with Greek Yogurt
Chickpea, Olive and Feta Cheese Salad
Wild Rice and Asparagus Salad
On the top of the reading stack: "Simply Satisfying" by Jeanne Lemlin
Audio Accompaniment: Sima Deep - Make Me Flow