chilis and paprika

&quot;The first time i tried pasta e ceci, i fell utterly in love and couldn’t stop making it for months. The flavor and texture are supremely comforting and, at the risk of offending our Italian cousins, I liken its soothing qualities to a grown-up beans on toast. Depending on where you are in Italy, pasta e ceci changes drastically from region to region. In the poorer south, it appears in its purest form, made with eggless semolina pasta, chickpeas and maybe a little tomato. Whereas, as you move north into the wealthier and more abundant regions, anchovies begin to appear in the soffritto base, with rich egg pasta and generous chunks of pancetta. I love it in all these forms, particularly with good pancetta, and depending on the weather, what’s in the fridge, I often throw in some of these luxurious extras. But for this book I thought I’d show you just how good it can be in its humblest form. My only request is that you use good-quality cooked chickpeas.&quot;Excerpted from The Farm Table Text copyright © 2023 by Julius Roberts. Photographs copyright © 2023 by Elena Heatherwick, except as noted. Illustrations copyright © 2023 by Jethro Buck. Published by Ten Speed Press, an imprint of Crown Publishing Group.

Pasta e Ceci

garlic

yellow onion

leek

carrot

olive oil

red pepper flakes

rosemary

bay leaves

tomato paste (or 1 tsp Sun-Dried Tomato Powder + 2 tsp water)

14 tomatoes

x 24 chickpeas

small soup-type pasta (ditali, macaroni, etc.)

Finely dice the garlic, onion, leek and carrot. Pour the oil into a wide heavy-bottomed pan, add the garlic, red pepper flakes, whole rosemary sprigs and bay, and turn the heat on. This allows the garlic, etc. to slowly infuse the oil without burning while the pot heats up. After a few minutes, the garlic will be sizzling. Before it begins to color, add the onion, leek and carrot with a generous pinch of salt. Cook right down until sweet and tender, about 10 minutes, then add the tomato paste. Mix this through and cook out the paste for a few minutes.

Using scissors, chop the tomatoes inside the can to break them up as best you can. I prefer to use whole tomatoes, not diced, because their flavor is so much better. Pour these into the pot, then rinse out the can with a splash of water and pour that tomatoey water into the pot too. Bring to a gentle simmer, pour in half the chickpeas and cook for 15 minutes so the flavors can get to know each other. Pour the other half into a mortar and pestle or food processor and mash into a paste, then add to the pot.

Cook your pasta until it’s a few minutes off ready, then add to the pot with a splash of the starchy water to finish cooking. Taste and adjust the seasoning as needed. Spoon into bowls and finish with a drizzle of olive oil.

&quot;We haven’t really got on the pricey fake-meat burger bandwagon because, as meat eaters, we like our veggie burgers to taste like what they are: humble beans and grains, crisp-fried and extra flavorful here with the addition of a pantry superstar, smoked paprika. Humble, but not earnest: We slather on creamy mayo (preferably our Umami Mayo on page 179), which helps lock our favorite fun burger topping onto the bun: crunchy potato sticks. Look for cardboard canisters of said sticks in the potato chip aisle of most supermarkets.&quot;Excerpted from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients by Ann Taylor Pittman and Scott Mowbray. Workman Publishing © 2023.

How to Build a Damn Fine Veggie Burger

oats

(15 ounces) low-sodium black beans,

garlic powder

tsp smoked paprika

tsp Marmite

¼ tsp kosher salt

farro

Tbsp canola oil

hamburger buns

lettuce leaves

(½ inch thick) tomato

Umami Mayo (recipe follows) or store-bought mayo

potato sticks

lemon juice

Marmite

Dijon mustard

¼ tsp table salt

neutral oil (such as canola, grapeseed, or avocado)

Place the oats in a food processor; pulse until finely chopped, 6 to 8 times. Add the beans; pulse until chopped, about 4 times. Add the garlic powder, smoked paprika, Marmite, salt, and egg; process until well blended. Remove the blade from the processor; add the farro and stir in with a spatula (so you don’t have to use— and wash—a separate bowl).

Heat a large nonstick skillet over medium heat. While the pan heats, pat the bean mixture into an even layer in the food processor. Score the mixture with your spatula to divide it evenly into quarters. Scrape up one quarter of the mixture at a time and shape into a bun-size patty (3 ½ to 4 inches in diameter). Place the patties on a plate or a piece of wax or parchment paper.

Add the oil to the hot pan and swirl to coat. Add the patties to the pan; cook until browned and slightly crisp on the outside, about 3 minutes per side. Spread 1 tablespoon mayo over each side of each bun. Top the bottom half of each bun with 1 tomato slice, 1 patty, and ¼ cup potato sticks. Arrange lettuce on top bun halves. Bring buns together to assemble the burgers.

Place the egg yolk in a mini food processor. Top with the lemon juice, Marmite, mustard, and salt; pulse until combined, 3 to 4 times. Slowly drizzle in the oil through the opening in the lid, pulsing almost constantly, until emulsified and thick. If your processor doesn’t have a hole, remove the top periodically to add the oil. Transfer to an airtight container. It will keep in the refrigerator for up to 1 week.

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