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&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;One of my favorite memories from visits to Beirut was listening to the sizzle of fried pine nuts in hot clarified butter hit the top of a fatteh at street corner stalls, where vendors were making this dish to order for hungry crowds. It takes only one bite to understand the magic of fatteh, the ultimate breakfast and brunch mezze dish and a perfect cure for a hangover.&quot;Arabiyya: Recipes from the Life of an Arab in Diaspora

Savory Bread Pudding with Short Ribs and Chickpeas (Fattet Lahme Wa Hummus)

bone-in beef short ribs

1½ tsp kosher salt,

1½ tsps Baharat

tsp Khalta Hara

¼ tsp ground cardamom

baking soda (for dried chickpeas only)

tbsp neutral oil,

yellow onion,

fennel bulb,

garlic cloves, halved

fennel seeds

cardamom pods

bay leaf

½ tsp ground cumin

whole milk yogurt

tbsp tahini

tbsp lemon juice (about ½ lemon)

garlic (about1 clove)

tsp kosher salt

store-bought pita chips

pine nuts

tbsp Clarified Butter olive oil

tbsp parsley

pomegranate pomegranate seeds

In a large bowl, rub the short ribs with the salt, spice mix, Aleppo pepper, and cardamom, then cover and refrigerate overnight or for at least 4 hours ahead of time. Set the ribs out at room temperature 90 minutes before cooking.

If you are using dried chickpeas, place them in a small pot with a pinch of baking soda and cover the beans with about 6 inches of water. Bring to a boil, skim, discard the residue from the water&#39;s surface, and decrease the heat to a simmer over medium heat. Cook, uncovered, until the beans soften, about 30 minutes. Test for doneness by squeezing a bean between your thumb and forefinger. If you are using canned chickpeas, skip this step.

Preheat the oven to 325°F.

Warm the oil in a Dutch oven over medium-high heat. Sear the short ribs, cooking to a nice crusty brown before flipping, about 3 minutes per side. Remove and set aside. In the same pot, char the onion, fennel bulb, and garlic on medium-high heat. Return the meat to the Dutch oven and add about 3 cups hot water or just enough to barely cover the ribs. Add the fennel seeds, cardamom pods, and bay leaf. Cover and braise until the meat easily pulls away from the bone, 2½ to 3 hours. If you do not have a Dutch oven, sear the meat and vegetables in a cast-iron or heavy skillet and transfer to a roasting pan, add water and spices, and cover with aluminum foil before cooking. Set the meat aside and allow to cool slightly if time permits.

Strain the braising liquid into a small saucepan. Discard the remaining braising vegetables and bones. Bring the liquid to a boil over medium heat and then decrease the heat to a simmer. Add the cumin and chickpeas and simmer until the chick- peas are tender but not mushy, about 10 minutes. Adjust the salt to taste.

Tear the meat to your liking, into shreds or small chunks.

To make the sauce: Combine the yogurt, tahini, lemon juice, garlic, and salt in a medium bowl and whisk until incorporated.

When ready to assemble, spread the pita chips in a base layer of a serving bowl or a casserole dish. Spoon the warm shredded meat over the top, then ladle the broth and chickpeas over the meat and chips. Next, drizzle on an even layer of the yogurt sauce.

When ready to serve, sauté the pine nuts in the butter over medium-low heat, stirring continuously until golden brown, about 3 minutes. Drizzle the sizzling butter and pine nuts over the dish. Top with the parsley and molasses.

&quot;This is my go-to recipe for the raw vegan holidays! Savory adds a minty thyme marvel to this fresh, fresh sauce. Good on everything and as a dip for tortilla chips.&quot;

Cranberry Chutney Salsa (GF, Vegan)

cranberries

Medjool dates, pitted & chopped

orange juice, fresh or store-bought

tsp Savory

jalapeño, deseeded and diced (optional)

Pulse the dates together with the cranberries in a food processor until they’re a thick salsa consistency, then combine with the other ingredients. Enjoy!

&quot;Marranitos (puerquitos) are soft and chewy Mexican piggy cookies.”

Marranitos | Mexican Holiday Pig Cookies

butter

Panela Cane Sugar

tsp Vanilla Extract

tsp baking soda

tsp Cinnamon Verum

Tbsp orange zest

salt

¼ tsp Smoked Star Anise, ground with mortar and pestle

¼ tsp ground Pemba Cloves

eggs egg

molasses

all-purpose flour

Beat butter until soft and creamy in kitchen mixer.

Add the panela, vanilla, baking soda, ground cinnamon, orange zest, salt, anise, and ground cloves. Until combined scrape the sides of the bowl as needed.

Add in 2 eggs and molasses.

Mix to combine.

Add the flour little by little until a dough forms.

Divide the dough in two or three balls and freeze for 2 hours (important!).

Preheat oven to 375 degrees F.

Roll a ball of the dough until ¼-inch thick (important not to be too thin or thick).

Cut out the shapes with the pig shaped cookie cutter.

Place the unbaked marranitos on a cookie sheet, about 2 inches apart.

Mix the last egg with 2 tablespoons water to create an egg wash.

Brush the tops of the cookies with the egg wash.

Bake for 11-13 minutes. Cool &amp;amp; enjoy!

&quot;Carrots are full of antioxidants and so are plump olives, a star of the healthy Mediterranean diet. If shaving the carrots lengthwise seems too labor intensive or difficult, you can shave or thinly slice them into coins. Meaty green olives are delicious in this salad, although any olives, including oil-cured black ones, will impart a pleasant briny and salty note to the mix.&quot;Recipe excerpted with permission from #EATMEATLESS: Good for Animals, the Earth &amp;amp; All&amp;nbsp;by the Jane Goodall Institute. ©2021. Published by Insight Editions. Recipe by Robin Asbell. Photography by Erin Scott. 

Carrot, Olive &amp; Almond Salad

Cumin seeds, ½ teaspoon

Multicolored carrots, 1 lb (450 g)

Green olives, pitted, ¼ cup (1 ½ oz/40 g)

flat-leaf

Lemon juice, 1 teaspoon

Extra-virgin olive oil, 2 tablespoons

Sea salt and pepper

Roasted almonds, ¼ cup (1 ¼ oz/35 g) chopped

In a frying pan, toast the cumin seeds over medium-low heat, stirring, until fragrant and starting to brown, 2–3 minutes. Transfer to a plate and let cool.

Using a mandoline or a box grater, shave the carrots lengthwise into thin ribbons. Transfer to a large bowl and set aside.

Coarsely chop the olives and parsley. Transfer to a small bowl, add the lemon juice and toasted cumin seeds, and stir with a fork to combine. Add the oil in a thin stream, whisking until the dressing is well blended. Season to taste with salt and pepper.

Add the dressing to the carrots and toss well. Divide the salad among plates, sprinkle with the almonds, and serve right away.

&quot;Adding spices to a homemade tomato sauce recipe turns a ho-hum side dish or weeknight dinner into something extra-cozy and special.&quot;

Autumnal Pasta Sauce

onion, diced

2-5 garlic cloves, diced

tsp Grenada Gold Nutmeg (ground)

tsp Zanzibar Black Peppercorns (ground)

tsp Wind-Blown Sea Salt (or more to taste)

canned tomatoes, crushed (or freshly prepared)

Heat up olive oil in a pan on medium heat, add diced onions and garlic and cook until garlic starts to brown. 

Add spices and shake pan to coat them in oil, then add canned tomatoes (use a little water to rinse out tomato can and add), and simmer for 15-20 minutes. 

Voila!

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Savory Bread Pudding with Short Rib...

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Marranitos | Mexican Holiday Pig Co...

Carrot, Olive & Almond Salad

Autumnal Pasta Sauce

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Top Tags

Pasta e Ceci

Savory Bread Pudding with Short Rib...

Cranberry Chutney Salsa (GF, Vegan)

Marranitos | Mexican Holiday Pig Co...

Carrot, Olive &amp; Almond Salad

Autumnal Pasta Sauce

The most viewed everything else recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Carrot, Olive & Almond Salad