2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
½ cup tahini
¼ cup olive oil, plus 1 tbsp. for serving
2 cloves garlic
1 tablespoon ground cumin
1 tsp paprika
Juice of 1 lemon, plus more if needed
1 tbsp. za’atar
2 big eggplants
2 garlic cloves
2 tbsp. tahini
Juice of ½ lemon
1 tbsp. olive oil
¼ cup pomegranate seeds for sprinkling
2 cans cooked small fava beans
1 tablespoon cumin
4 cloves garlic, mashed
½ cup lemon juice
¼ cup olive oil
1 medium red onion, finely chopped
2 ripe tomatoes, diced
1 bunch parsley, finely chopped
15 cherry tomatoes
1 green bell pepper, diced
1 cucumber, finely chopped
1 bunch of scallions, finely sliced
100g cashew nuts, chopped
1 bunch parsley leaves, finely chopped
1 bunch mint, finely chopped
1 tsp pomegranate melasse
5 tablespoons olive oil
Juice of 1 lemon
1 tsp cumin
1 tsp Lebanese 7 spices
Put all ingredients except the za’atar in a food processor (keep a few chickpeas apart for garnish) and blend until smooth. If needed, add chickpea-cooking liquid or water to get a smooth purée.
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with the extra chickpeas and za’atar.
Preheat the oven 200 °C. Put the eggplants on a baking sheet, prick them all over with a fork, then roast in the oven for 40 to 45 min until soft and charred. Leave to cool, then peel the skin off and discard, set the flesh aside to cool completely.
Put the garlic into a mortar with salt and crush with a pestle, then add the tahini, lemon juice and mix well. When the eggplant flesh is cool, chop it finely, transfer to a bowl, add the garlic-tahini mixture, season well and mix again. Serve drizzled with oil and pomegranate seeds.
Pour the cooked fava beans with the liquid into heavy saucepan. Add the mashed garlic and cumin, and season with salt and pepper. Bring to a boil. Using potato masher, mash the fava beans partially and cook over medium heat for 10 minutes. Add the lemon juice, the olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat. Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.
Cook the quinoa for about 10 min, until tender. Drain and let it cool down. Meanwhile make the dressing and set aside. Mix all the ingredients in a bowl and pour over the dressing.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM