Cauliflower piccata

Active: 15 minutes; Total 30 minutes; Serves: 4

Cauliflower, cut into 2-inch florets	1 head
Oil, extra-virgin olive
Salt, kosher
Pepper, freshly ground
Chickpeas, drained	15 ounces
Shallot, finely chopped	1
Garlic, finely chopped	3 cloves
Stock, vegetable	1 cup
Butter, unsalted	4 tablespoons
Capers, drained	2 tablespoons
Lemon, zested and juiced	1
Parsley, chopped	Garnish

1. Preheat your oven to 425°F. 
2. Place the cauliflower florets onto a sheet pan, and drizzle with 2 to 3-tablespoons of oil. 
3. Season with salt and pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. 
4. Remove from the oven, add the chickpeas, and toss to combine. 
5. Heat a medium skillet to medium high; add 1-tablespoon oil and the shallots, and sauté until soft and fragrant, about 1 minute. 
6. Add the garlic, and cook 1 minute longer, stirring constantly to keep from scorching. 
7. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. 
8. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. 
9. Season with ½-teaspoon salt, and a few pinches of pepper. 
10. To serve, place the cauliflower and chickpeas on serving plates, top with the lemon caper sauce, and garnish with parsley before serving. 

Recipe from NYT Cooking.

Summer vegetable soup

Oil, extra-virgin olive or schmaltz	2 tablespoons + 1 tablespoon
Garlic, minced	2 tablespoons
Onion, finely chopped	1 large
Salt, kosher
Pepper, freshly ground
Stock, chicken	2 quarts
Turmeric, peeled, finely grated	1 tablespoon
Ice bath
Green beans, trimmed, cut into 1-inch lengths	¼ pound
Peas, thawed if frozen	½ cup
Beans, garbanzo, drained	15 ounces
Corn kernels	1 ear
Tomatoes, cherry, cut in half	1 cup
Lime juice, fresh	1 tablespoon
Dill, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Green onions, finely sliced	¼ cup

1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the stock and turmeric, and bring to a boil. 
5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
13. Stir in the herbs, and serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, June 2017.

Chickpea & artichoke heart stew

Vegetable stock or water, simmering	4 cups
Onions, medium, chopped	2
Garlic, minced or pressed	2 cloves
Olive oil	2 tablespoons
Turmeric, ground	1 teaspoon
Paprika, sweet, ground	1 teaspoon
Potatoes, red or white, medium, ½-inch dice	4
Rosemary, fresh	1 sprig
Sage, fresh	5 leaves
Squash, winter, pureed	½ cup
Chickpeas, cooked, drained	3 cups
Artichoke hearts, drained, quartered	1 ½ cups
Salt
Pepper, freshly ground
Lemon, wedged (optional)	garnish
Parmesan, grated (optional)	garnish

1. In a large saucepan, sauté the onions and garlic in the oil for about 8 minutes, until soft. 
2. Stir the turmeric and paprika into the onion mixture, and sauté for a minute. 
3. Add the potatoes, rosemary, sage, and the simmering stock or water. 
4. Cook for about 12 minutes, until the potatoes are tender. 
5. Stir in the squash, chickpeas, and artichokes. 
6. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer. 
7. Serve with lemon, and top with Parmesan, if desired.

Recipe from Moosehead Restaurant Cooks At Home.

Harira (lamb and chickpea soup)

Lamb, boneless shoulder, fat trimmed, cut into small chunks	1 pound
Olive oil	2 tablespoons
Onions, yellow, chopped	2
Garlic, crushed	2 cloves
Cumin, ground	1 ½ teaspoons
Paprika	2 teaspoons
Bay leaf	1
Tomato paste	2 tablespoons
Beef stock	4 cups
Chickpeas, drained, rinsed	33 ounces
Tomatoes, chopped	28 ounces
Cilantro, finely chopped	3 tablespoons + garnish
Parsley, finely chopped	3 tablespoons

1. Heat the oil in a large, heavy saucepan or stockpot, add the onions and garlic; cook over low heat for about 5 minutes, or until the onion is soft. 
2. Add the meat, increase the heat to medium, and continue cooking and stirring until the meat browns. 
3. Add the cumin, paprika, and bay leaf, and cook until fragrant. 
4. Add the tomato paste, and cook for about 2 minutes, stirring constantly. 
5. Add the stock, stir well, and bring to a boil. 
6. Add the chickpeas, tomatoes, cilantro, and parsley. 
7. Stir, then bring to a boil. Reduce the heat, and simmer for 2 hours, or until the meat is tender. 
8. Stir occasionally. 
9. Season to taste; garnish with extra cilantro leaves. 

Recipe from World Kitchen Morocco.