Zaatar Lamb Braised Vegetables Chickpeas North African Recipes
CRUNCHY ROASTED ZA'ATAR CHICKPEAS
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives these roasted chickpeas a fragrant, herbal, tangy bite. Unlike other similar recipes, the chickpeas are roasted without any oil, which is added after they come out of the oven. This allows the peas to crisp up without turning greasy. Do make sure to dry them out for an hour as directed, which adds to their crunchy texture. It's hard to stop eating these once you start, so if you're serving these to a group, consider making a double batch.
Provided by Melissa Clark
Categories snack, finger foods, side dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
- Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
- Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 144 milligrams, Sugar 3 grams
ROASTED VEGETABLE AND CHICKPEAS WITH ZA'ATAR, MINT AND FETA
Steps:
- Preheat oven to 220°C/425°F and line two baking sheets with parchment paper.
- In a large bowl, toss the vegetables with 1 1/2 tablespoons olive oil and 1 tablespoon za'atar until well coated. Transfer to one of the baking sheet and arrange in a single layer. Season with salt and pepper.
- Place chickpeas in the same bowl, toss with remaining olive oil, za'atar and chili flakes. Place on the second baking sheet.
- Place both in oven, and bake for 25 minutes, or until tender (switching trays after 15 minutes)
- Transfer the vegetables and chickpeas to a serving platter; drizzle with lemon juice and a little olive oil. Scatter the crumbled feta, mint and pine nuts on top. Serve and enjoy!
Nutrition Facts : Calories 338 kcal, ServingSize 1 serving
ZA'ATAR LAMB, BRAISED VEGETABLES & CHICKPEAS - NORTH AFRICAN
Here is a very tasty dish with all the North African flavours. There are a lot of ingredients but it easy to make. You can serve it elegantly plated up or more rustic style in a large round communal dish! If you have your own Za'atar mix then leave out ingredients from sumac to marjoram. Time to make doesn't include overnight soaking of chickpeas or the resting times of the lamb. This is also perfect for Iftar when you have special guests during Ramadan!
Provided by Um Safia
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place chickpeas in a large bowl of cold water and soak overnight. Rinse and drain.
- Cook the chickpeas and bay leaf in boiling water until just tender. Rinse and drain well.
- Place the lamb, 2 tbsp of the olive oil, sumac, sesame, dried herbs and paprika in a large ziploc bag and close. Massage the rub into the meat for 4-5 minutes before refrigerating for at 45 minutes (or a little longer).
- Place all the dressing ingredients in a screw top jar, close it, then shake well and set aside.
- Heat butter and remaining olive oil in a large frying pan / skillet. Cook the onions for around 10 minutes or until soft and lightly browned. Add the carrot, celery and fennel then cook until veggies and just tender - stir well to avoid burning or sticking!
- Cook the lamb in batches on a hot, well oiled grill plate, until browned and cooked how you like it. Cover and let rest for 5 or so minutes before carving into generous slices.
- Just before serving, combine the chickpeas, parsley and 1/2 the dressing with the veggies, cook until heated through (stirring well).
- Divide salad between 4 plates, place sliced lamb on top and drizzle with remaining dressing.
Nutrition Facts : Calories 1156.3, Fat 79.6, SaturatedFat 26.3, Cholesterol 154.7, Sodium 266.1, Carbohydrate 65.9, Fiber 17.3, Sugar 16.2, Protein 48.4
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