Lately,
our weather has been topsy-turvy!
One day,
I come home shivering and asking for a fire in the fireplace, and the very next
day I find myself using the H word, even thought it is only 75°F / 20°C.
However,
this weekend, it really is going up to 93°F / 30°C both days – much earlier than usual.
It’s easy
to make light food in genuinely hot weather, but we are mentally still in
comfort-food mode. We still want full, rich, flavors, because our bewildered
minds and bodies tell us it’s still winter… or at least early spring.
Enter my
new favorite salad. It is so full of flavor that it makes me forget it is
healthy. It also has that comfort feeling we crave.
It packs
a punch, brimming with earthy Moroccan flavors. Cinnamon,
preserved lemons, honey. And I
serve it over spinach or escarole. If the salad is warmed, the greens wilt to
perfection.
Every
year, I make a batch or two of
preserved lemons just for dishes like this. I
highly recommend making some if you have lots of lemons. If you don’t have
them, some grated lemon zest will do the trick.
Everything
else is readily available, and it comes together in a couple of minutes (but
does need an hour or so of marinating for the flavors to meld).
It is
also a wonderful meal for vegetarians, vegans, and those who are dairy- and
gluten-free.
Shahia tayebah! شهية طيبة
~ David
Moroccan
Chickpea Salad
1 large red onion, diced
2 tablespoons olive oil
4 cans of chickpeas, rinsed and drained
1 cup golden raisins, softened in water
2 tablespoons ground cumin
2 tablespoons sweet paprika
1 tablespoon ground cinnamon
1 preserved lemon, rind only, diced
juice of 2 fresh lemons
3/4 cup extra virgin olive oil
1 tablespoon light honey
4 cups baby spinach leaves, or torn escarole leaves
1/2 cup finely chopped parsley
1 cup Greek yoghurt
1/2 cup pistachios, roughly chopped
pomegranate molasses for drizzling
Sauté the diced onion in the olive oil until onion is softened
and has lost its bite. Place the chickpeas in a large bowl, and add the onions,
raisins, cumin, paprika, cinnamon, preserved lemon, lemon juice, olive oil, and honey in a large bowl. Toss to combine and leave to marinate for at least an hour. Do
not be tempted to add salt.
Line a serving bowl with the baby spinach leaves and top with
the chickpeas and sprinkle with parsley. Place a dollop of yoghurt in the
center, sprinkle with pistachios, and drizzle with the pomegranate molasses.
Serves 6.
magda
March 28, 2015 at 8:59 pmYum! I love this type of salad David. The weather is crazy here too, but the past few days it feels like winter again.
Cocoa & Lavender
March 28, 2015 at 10:53 pmThanks, Magda! It really helps to have a few like this for the really hot weather!
Lizzy (Good Things)
March 28, 2015 at 10:39 pmSounds yummy, David. The canned chickpeas make it simple too!
Cocoa & Lavender
March 28, 2015 at 10:54 pmLiz – while I know it is really easy to rehydrate and cook chickpeas, sometimes the cans are lifesavers – especially when you can get them with minimal sodium!
Priscilla
March 28, 2015 at 11:32 pmAwesome. Another recipe to use my preserved lemons! Thanks.
Cocoa & Lavender
March 29, 2015 at 12:33 amThanks, Priscilla – let me know if you need any more recipes for the lemons – I have LOTS of ideas!
Priscilla
March 28, 2015 at 11:33 pmOh, and BTW, it's snowing here….
Cocoa & Lavender
March 29, 2015 at 12:34 amUgh – yes, I had heard that but was hoping the news was wrong.
john | heneedsfood
March 29, 2015 at 9:19 amYou've just reminded me of another aversion that Dean has. Preserved lemons. I may just have to make this gorgeous salad when he's next away!
Cocoa & Lavender
March 29, 2015 at 3:22 pmWhat could possibly be wrong with preserved lemons? Oh well, you could always make it without, and then sprinkle some on your serving!
Unknown
March 29, 2015 at 12:17 pmScrumptious ingredients "Brother D"! It's been in the 20s-40s here back east (as a high) so getting back to Tucson and making this as a spring dinner salad will be perfect. Imagining composed salads such as this one reminds be so much of "home"!
Cocoa & Lavender
March 29, 2015 at 3:27 pmI do think you and Arch will both love this salad, Laura. It is so full of healthy and flavorful ingredients! And we are glad you are almost HOME! xoxox, BD
Chef Mimi
March 29, 2015 at 1:56 pmThis salad looks crazy good! Love all of the colors. I could eat it every day all year long!
Cocoa & Lavender
March 29, 2015 at 3:27 pmThansk, Mimi! The flavors are as bright as the colors!
Anonymous
March 29, 2015 at 2:41 pmI can't wait to make this David. And I told you, we don't use the "H" word in Tucson until August! Kate
Cocoa & Lavender
March 29, 2015 at 3:28 pmOkay, I didn't actually use the H word, Kate. But I began to think about it! You and the girls will lose this. I think Mich might even, too. xox
Anonymous
March 29, 2015 at 9:21 pmWow! This salad sounds wonderful! I have never tried preserved lemons. Must do that.
We live at 7,150 feet altitude in the Colorado Rockies. Our apricot tree is heavily budded and it looks like they could burst open any day. This is really almost two months early. High temps are in the 70's which is really strange for March. I try not to worry but it seems ominous. There could be big time fire danger this summer.
Cocoa & Lavender
March 30, 2015 at 2:44 pmWow – your weather seems even further ahead than ours, Caterina!
You should definitely make some preserved lemons – they really add great flavor to so many dishes! If you don't have a recipe, there is one here on C&L!
Colette (Coco)
March 30, 2015 at 8:55 pmDavid, this salad could not have come in a more perfect time. I have guests for dinner tomorrow night and one of them is a good Christian (unlike me) and is fasting. So I've been scrambling to make a vegan, but substantial menu. I am going to shop for everything and make your salad! Thanks! xo
Cocoa & Lavender
March 30, 2015 at 9:41 pmGlad I was able to help, Colette ! Happy Easter!! xox
Sippity Sup
March 31, 2015 at 9:32 pmI'm anxious to jump over and see your preserved lemon recipe. I've made them and was disappointed they did not turn out as pretty as yours. Next time I'll try it your way. GREG
Cocoa & Lavender
April 1, 2015 at 2:39 pmThanks, Greg. I have always had good luck with my lemons.
Cheri Savory Spoon
April 1, 2015 at 3:51 amThis is such a gorgeous salad David, I know I cannot believe these hot warm days, too early.
Cocoa & Lavender
April 1, 2015 at 2:39 pmI know, Cheri – but I see a cooling trend this week! (Yes!)
Nuts about food
April 1, 2015 at 8:30 amWe have been eating a lot of legumes despite the warm weather of the past few days, don't seem to be able to shake off the winter feeling. I love chick peas in any form and every year I make a mental note to prepare some preserved lemons… have to check if you have a recipe up, and if you don't, here's an idea!
Cocoa & Lavender
April 1, 2015 at 2:41 pmFiona – I do have a recipe for preserved lemons: http://cocoaandlavender.blogspot.com/2013/01/saints-preserve-us.html
We have really gotten to love chickpeas, too. They are a great, healthy source of protein and fiber – and great vehicle for all sorts of flavors!
Nicole (RieglPalate.com)
April 1, 2015 at 4:01 pmDavid – This looks fabulous! I am going to try it out soon – love all the flavors. Great timing, too. My aunt just emailed me yesterday asking if I had ever preserved lemons – I have not but had a feeling you had and was going to check out your site. Low and behold this week's post has a link to preserved lemons. I will send her your way.
Cocoa & Lavender
April 3, 2015 at 2:38 pmHi Nicole – we usually try to make a couple of batches of the lemons each year. They are really great additions to Moroccan food, of course, but also to salads and many of my fish dishes.
Hope you like the chickpeas! And thanks again for the nice post last week on the chocolate truffle cake!
Anonymous
April 3, 2015 at 8:52 amthis dish is delicious,looks so vibrant and has loads of beautiful flavors in every bite…last winter it snowed where we live…it snows every winter but last year it was way more than expected…and our mind got set to comfort food mode…now that it is summer we crave for cooling dishes but can't stop savoring comforting,heavy delicacies either…this recipe will make us enjoy it again and again for days…a certain keeper,thanks so much 🙂
Cocoa & Lavender
April 3, 2015 at 2:39 pmHello, Rakesh and Swikruti! I thought you might like this dish. Thanks, as ever, for your wonderful comments!
dedy oktavianus
April 4, 2015 at 3:50 amSimply damn delicious!!!
i think i'm gonna put some spanish chorizo on mine….
Cocoa & Lavender
April 6, 2015 at 12:31 amDedy – chorizo sounds like a great addition!
Christina | Christina's Cucina
April 4, 2015 at 4:39 pmWow! I have never had anything like this before, but I did have a preserved lemon in my lunch bowl at a new restaurant in Pasadena last week! Delicious! Your photos are beautiful, David! You never cease to amaze me.
Cocoa & Lavender
April 6, 2015 at 12:32 amYou are so sweet, Christina! I am a big fan of preserved lemons. I think you will find many uses for them!
Paula @ Vintage Kitchen
April 19, 2015 at 2:25 amWow, sounds amazing David! All those spices are definitely intriguing in a cold salad. I must try it soon; the weather here is quite hot and humid for fall, so salads are still on he menu!
Cocoa & Lavender
April 19, 2015 at 3:34 pmIt's funny, Paula, so many people – friends and strangers – have made this recipe and reported back loving it. That makes me very happy, and I hope you like it, too! Stay cool!
Cathleen | My Culinary Mission
April 25, 2015 at 1:12 amLooks amazing! I so would love this! Our weather here in CA has been topsy-turvy here as well; makes it hard to plan ahead!
Cocoa & Lavender
April 26, 2015 at 12:28 amAnd here it is almost May and we are having another cold spell in Tucson! Good thing as I am making some Provençal comfort food for the blog next week!
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