This is a crazy week. I did not think properly and assigned exams and essays to my kids, with the obvious result of my now being buried under tons of grading. Still, I found time to get into the kitchen and work on dinner. Last night I worked on two things: A roast beef (recipe to be posted tomorrow) and the Splendid Table‘s Pepper and Onion Roast. It’s a very easy recipe and the result is so delicious, you have no idea. The texture of the garbanzos lends the dish some “proteinish” consistency, and the spices are so aromatic you’ll find yourself sniffing the air like my roommates dogs did the whole cooking time.
I tried to find the recipe in the Splendid Table website archives, but couldn’t, so I am copying the instructions from the email in which the recipe came in. The recipe comes originally from The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008). Copyright © 2008 American Public Media.
PEPPER AND ONION ROAST IN SOFT INDIAN SPICES
For the vegetables:
- 3 large garlic cloves
- 2 tight-packed tablespoons fresh coriander leaves
- One 1-inch piece fresh ginger, peeled and sliced thin
- 1 large red bell pepper, cut into 1/2-inch pieces
- 2 large yellow bell peppers, cut into 1/2-inch pieces
- 1 large or 2 medium red onions, cut into 1/4-inch-wide wedges
- 1 tight-packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces
- One 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon Crossover Spice Blend (recipe follows) or a blend of ground coriander, ground cumin, and fresh-ground black pepper
- 1 tablespoon tamarind concentrate; or 2 teaspoons lime juice with a little grated zest and a generous pinch of sugar
- 1/4 to 1/2 teaspoon kosher or sea salt
- 3 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil
For the finishing garnish:
- 1 to 2 tablespoons tamarind concentrate (optional)
- 1/4 cup fresh coriander leaves
- 1 cup plain whole-milk yogurt (optional)
- Preheat the oven to 450 degrees F, and put a large shallow pan on the middle rack (a half-sheet pan is ideal because you don’t want to crowd the vegetables).
- In a food processor, combine the garlic, fresh coriander leaves, and ginger. Process until chopped fine don’t puree them.
- Turn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend. Carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for 40 minutes, turning often and scraping up the brown glaze from the pan’s bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roast is done.
- Taste the roast for seasoning, and turn into a serving bowl. If using the tamarind, blend it in. Drop the coriander leaves over the vegetables, and pass the yogurt separately.
Crossover Spice Blend
Makes about 3/4 cup
Keeps for 3 to 4 months in a dark, cool cupboard
- 1/4 cup ground cumin
- 1/2 cup ground coriander
- 1/8 cup (2 tablespoons) fresh-ground black pepper
Blend the spices together in a jar, and seal. Store away from heat and light.
Notes: I didn’t do the recipe with the yogurt finish because I can’t eat any yogurt, but it still tasted fantastic. Should you not be able to find tamarind paste (I couldn’t, even though I was at a Hispanic&Asian market), you can also use tamarind pulp. What I did was warm some of the pulp with a bit of water in the microwave and then worked it in the mortar into a paste… and voilá!