Andy Baraghani’s Persian-inspired soup combines navy beans, chickpeas, and lentils with fresh herbs in a golden turmeric broth. Topped with crispy fried onions, mint-infused oil, and tangy buttermilk yogurt, this vegetarian dish delivers layers of texture and flavor.
I’ve learned countless tips, tricks, and techniques from Cook’s Illustrated over the years, but for some reason, I rarely end up cooking any of the dishes. After seeing their method for crispy chickpeas for Chopped Salad with Spiced Skillet-Roasted Chickpeas, I knew I had to break that streak!
Lidey jokes that this is her husband’s favorite salad because it doesn’t contain any lettuce – and on this point I couldn’t agree more, many of my favorites are lettuce-less.
This vibrant salad combines chickpeas and Kalamata olives with diced tomatoes, bell peppers, cucumbers, red onion, capers, scallions and parsley all tossed in a garlic and oregano red wine vinaigrette.
Book: Go-To Dinners, page 27Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: tahini Pricey Ingredients: —Hard-to-find: — Recipe on BarefootContessa.com
Book: Cook Like A Pro, page 147 Episode: — Rating: 4/5 How Easy Is That: Easy Store-Bought Is Fine: Parmesan cheese, chicken stock Pricey Ingredients: — Hard-to-find: — Recipe not on Foodnetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)