This week we’ve got another exciting recipe with chickpeas for you. Chickpeas are one of our go-to pulses for all seasons. They work perfectly used in a spiced winter stew, or turned into a fresh summer salad. So this week, as we are well into Lent, we have prepared this vegetarian dish that is perfect for those of us fasting.

This recipe is quite interesting, as we’ve decided to use honey and raisins to add sweetness to the chickpeas. We spiced it up with curry spices and served it with plenty of Greek yogurt to balance it (of course, you can omit this if you are fasting). And turns out, this dish makes for a wonderful, hearty breakfast, I kid you not. And did we say that it is super easy to make?

Serves two with leftovers

200g chickpeas
4 medium carrots
6 tbsp olive oil
2/3 tsp cinnamon
1 tsp curry spices
30g Corinth raisins
1 cup of water
2 tsp wild flower honey
yogurt and fresh herbs (to serve)

The night before soak your chickpeas in plenty of water. The morning after cook them until tender.

Preheat your oven at 200C.

Cut your carrots into small bite-sized pieces. In a baking tray add the chickpeas, carrots, olive oil, spices, raisins, water and honey. Mix very well. Bake, covered at 200C for 20 minutes and uncovered for another 20 minutes, until all ingredients have happily come together and you have a thick stew.

Serve hot or at room temperature, with plenty of yogurt and fresh herbs.


This week, we’ve got a very luscious, spring recipe for you. We are using one of our favourite ingredients, artichoke hearts! Our marinated artichoke hearts come from the area of Kyparissia in Peloponnese. They are picked, cleaned and placed in glass jars with leeks, olive oil and sunflower oil. They are an ideal addition to your tarts, or as part of an antipasti dish.

Inspired by the much loved artichoke-spinach combination, this recipe is perfect for a cosy dinner for those days when the sun refuses to shine, and we still feel that we are more in winter than in spring. So what are we making? Oven baked wholemeal penne with spinach, artichokes, creamy Greek yogurt and galomyzithra cheese-all baked in the oven. And as always, it is really easy to make!

If you love artichokes as much as I do, then have a look at our Vegan Cooking Workshop in April, where you will learn how to prepare and cook fresh artichokes!

Serves 4

1 leek
1 jar artichoke hearts
200g galomuzithra
100g yogurt
1 large garlic clove, minced
2 cups fresh spinach
150g wholemeal penne
75g graviera cheese

Finely chop the leek and place in a large bowl. Drain the artichokes, reserving the oil and add to the bowl. In a non-stick frying pan, gently heat up the spinach, until just wilted. You should be left with one cup. Add to the bowl.

In a separate bowl, mix the artichoke oil, galomuzithra and yogurt. Add the garlic. Mix well, adding 3/4 cup of water to dilute. You are to have a thin, creamy sauce. Worry not, the pasta will absorb it.

In an oven-proof casserole dish, place the vegetables, creamy sauce and pasta and toss everything together. Sprinkle some graviera cheese and bake at 180C for 40 minutes, or until the pasta is cooked and the cheese has melted.

 


Last week we were very happy to have the wonderful Margot, from Margot’s Kitchen hosting one of our workshops. During two fully booked classes, Margot talked about the Mediterranean diet, healthy eating and offered clever tips on how to incorporate more wholesome ingredients into our daily diets.

The workshop, as with all of our workshops was vegetarian and included delicious recipes such as a Butternut Squash Kibbeh with Chickpeas & Caramelised Onions and a gluten-free Banana and Pistachio Teff Cake.

So, this week, we have one of Margot’s recipes for you, made especially with our favourite Oliveology ingredients. This Roasted Antipasti recipe is very easy to make, and will definitely impress your guests!

We’ve got more cooking classes coming up this spring and summer, so watch this space or email us to make a booking!

 

Margot’s Roasted Antipasti with Mixed Olives

Ingredients

350g mixed olives (black and green)
1 jar artichoke hearts
1 jar roasted red peppers
150ml extra-virgin olive oil
1 lemon, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
a pinch of flaked red pepper

Method

1. Preheat oven to 180C (160C fan).
2. In a medium-sized tray, place the mixed olives along with the roasted peppers and artichokes.
3. Add the sliced lemon and fresh herbs.
4. Toss with the extra-virgin olive oil and roast for about 30 minutes, stirring occasionally.