Tag Archives: chickpeas

Fake lahmacun

Fake lahmacun

I have mentioned before that I am a member of a bread makers’ group on Facebook. I know. Whatever. Who cares? This is a group, though, of amazing people from all around the world, and I am inspired by so many of them numerous times a day. So last week, a friend posted that he’d made a Turkish kind of pizza called lahmacun, and several of us nerded out on the subject. At the time, I was baking lemon thyme pitas for my client, had just roasted an eggplant and some peppers, and had some cooked chickpeas out. So of course, I made myself some lahmacun.

I swear.  I moaned with EVERY BITE.

Lemon thyme pitas

  • 4 cups bread flour
  • 1 tbsp instant yeast
  • 1 tbsp sugar
  • 1 3/4 cups warm water
  • 2 tsp salt
  • Zest of half of a lemon
  • 1 tsp dried thyme


Place flour, yeast, sugar, water, and salt in the bowl of a standing mixer, and mix on low for 3 minutes. Increase speed to medium, and mix for another 5 minutes. Place the dough in a bowl sprayed with cooking spray, then spray the top of the dough, and cover with plastic wrap. Let rest until doubled in bulk, about 2 hours, but give it whatever time it needs!

Uncover, add the zest and thyme, and knead on low speed for about 3 to 5 minutes.

Preheat oven to 350°. Pull off little chunks of dough, about the size of a golf ball, roll in flour, then roll out each ball to a thin disk. Place each disk on a cookie sheet coveted in foil and sprayed with cooking spray. Bake for 3 minutes on the lowest rack of the oven, then gently flip over and bake for another 3 minutes.

I made 21 pitas!

Lahmacun for one

  • olive oil for drizzling
  • zaatar, to taste
  • 1/4 cup cooked chickpeas, mashed with a potato masher
  • 1 garlic clove, minced
  • 1/4 cup diced roasted eggplant*
  • 1/4 cup diced roasted pepper**
  • kosher salt, to taste

Preheat the broiler and make sure the rack is as close to the top of the oven as possible. Spray a cookie sheet with cooking spray, and place your pita on top. Drizzle a little olive oil over the pita, then sprinkle on the zaatar, mashed chickpeas, garlic, eggplant, roasted pepper, and salt.  Drizzle a little more olive oil on, then place under the broiler for just a few minutes, watching closely. Slice into wedges or don’t and get a messy face. The choice is yours. I don’t judge.

*How to roast eggplant – Dice the eggplant into small cubes, about 1/2″ dice, no need to peel. Place the eggplant on a cookie sheet sprayed with cooking spray, drizzle with a little olive oil, and toss with your hands. Place under a preheated broiler for about 8 minutes, then flip. Broil until well browned, but not burned. Test with a fork: it should be soft.

**How to roast peppers – If you like roasted peppers, you will never buy them in a jar again. This is so easy and so delicious. Preheat your broiler and place the rack on the second level below the top of the oven. Place a sheet of aluminum foil on your cookie sheet, and spray with cooking spray. Place your washed peppers (I do 6 at a time) on your cookie sheet, and broil for about 25 minutes, turning about every 5 to 7 minutes, until charred on all sides. Remove from the oven, wrap the peppers tightly with the aluminum foil on which they’re sitting, and let steam for about 20 minutes or so, until cool enough to handle. Peel the charred skins off as well as you can, but don’t worry about getting it all off. If you do it under running water, it’s easier, but not necessary.

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The genius of the Mediterranean

I love the food of the Mediterranean. I lived in France for a year – in the Loire Valley, but I prefer the food of Provence. I’ve never been to Italy or Greece, except in my fantasies, but I have been to Spain and Portugal and Israel and Argentina…cultures that emphasize fresh, delicious, in-season produce in their cooking. Cultures that melt tomatoes in olive oil, that brilliantly combine garlic and lemon parts to make miraculous, simple un-sauces, where perfect olives of infinite variety are tapas…

In all of these places, veganism would seem preposterous to most people. Why would you willingly cut out whole categories of food? No matter. I’m grateful for the inspiration. Grateful for the history and tradition and invention.

And so, voila, my homage to the Mediterranean.

I should note that when my 5-year-old tasted this, she said, unsolicited, “You should definitely serve this to your clients. Definitely.” I also think this would make a super yummy pizza topping. And a little secret: the broccoli and tomatoes were left over from a crudite tray. Ew – refrigerated tomatoes. But in this dish, delicious!!

Mediterranean pasta

  • 1 tbsp + 1/4 cup olive oil, divided
  • 2 shallots, finely chopped
  • 2 cups broccoli florets, broken into small pieces
  • 2 cups cherry or grape tomatoes
  • 4 garlic cloves, minced
  • 1 1/2 tsp dried oregano
  • 1 15-oz can chickpeas, drained and rinsed
  • 4-5 fat garlic-stuffed olives (or Greek-cured or kalamata), sliced
  • Juice and zest of half of a lemon (I used a Meyer)
  • Kosher salt to taste
  • 1 lb whole wheat penne
  • 1/2 cup almond meal

Put a large covered saucepan of water to boil over high heat. Once boiling, cook the pasta (add salt!) until al dente, and then drain. Meanwhile, heat a large cast iron pan over a bit over medium heat and add the tbsp of oil, and then, one it’s shimmering, add the shallots and broccoli. Saute for 3 or 4 minutes, then add the tomatoes, garlic, and oregano. Coax the tomatoes into melting by poking them with a sharp knife. Add the rest of the oil, the chickpeas, olives, lemon zest and juice, and salt to taste. Let simmer and melt while the pasta cooks.

Heat a small cast iron pan over medium heat, and add the almond meal. Toast, stirring often, for about ten minutes until well toasted but not burned.

Toss the pasta with the sauce, adding a drizzle of olive oil if you like. Sprinkle each serving with almond meal, and serve.

Chickpea of the sea

This post is dedicated to non-vegans who might be looking for something a little different to add to their lunch routine. I’m almost embarrassed to post it, because it’s hardly a recipe and there are plenty of recipes like it out there, but it just might not have occurred to some of you that you can make this.

I’ve heard from a surprising number of vegans that we all miss the same thing: tuna salad. So, this is a great alternative – mercury and cholesterol (not to mention cruelty) free – that tastes great. It does the trick for me, when I’m craving something like tuna or egg salad. The optional seaweed gives the salad a slightly fishy flavor (like tuna, duh), and is a good excuse to snack on roasted seaweed, a food that is both super duper good for you and completely addictive!

Chickpea salad

  • 1 15-oz can chickpeas, drained and rinsed
  • 2 tbsp vegan mayonnaise
  • 1 1/2 tsp relish
  • 1 tsp mustard (I like brown or Dijon)
  • 1 tsp Maldon or other coarse salt
  • 2 or 3 small sheets roasted seaweed snack, shredded (optional)

Drain the chickpeas very well and put them in a bowl. Mash them with a potato masher until well mashed, and no whole beans remain. Add the rest of the ingredients and mix well with a fork, mashing and mixing as you would with tuna. Eat on whole wheat toast or with crackers. Add a tomato slice, some lettuce, pickles, avocado, or whatever you would eat on a tuna or egg salad sandwich!