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from chickpeas to savoury porridge: yotam ottolenghi's thrifty recipes | food | the guardian
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from chickpeas to savoury porridge: yotam ottolenghi's thrifty recipes
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weekday lunch of braised chickpeas
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yotam ottolenghi's savoury oat porridge
1 serving
photograph: louise hagger/the guardian. food styling: emily kydd. prop styling: jennifer kay
1 serving
savoury oat porridge
12
spring onions
3 tbsps
olive oil
1 serving
salt and pepper
80 gs
ginger
12
garlic cloves
4 larges
eggs
160 gs
rolled oats
2 tbsps
soy sauce
50 gs
butter
1 tsp
chilli flakes
1 serving
tamarind and tomato braised chickpeas
1 serving
yotam ottolenghi's tamarind and tomato braised chickpeas
400 gs
chickpeas
1 3/4 tsps
bicarbonate of soda
10
mild chillies
3 tbsps
tomato paste
1 tbsp
mild curry powder
4
garlic cloves
105 mls
olive oil
1 serving
salt and pepper
100 gs
tamarind block
500 gs
tomatoes
2 tbsps
coriander leaves
1 1/2 tsps
cumin seeds
1 large
next day
1 serving
browned butter and lime rice pudding
1 serving
yotam ottolenghi's browned butter rice pudding
80 gs
butter
180 gs
pudding rice
3/4 tsp
sea salt
1 tsp
ground cinnamon
500 mls
milk
230 gs
condensed milk
2
lime zest
1 tbsp
brown sugar
1 small
put the butter in a saucepan on a medium-high heat and cook
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food
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breakfast
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vegetables
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porridge
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ottolenghi
2020 Ts
sat 9 may 09.30 bs
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the world has seen more than its fair share of closed doors lately - shops
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