For all the people who are struggling everyday with the tupper-mission, here you’ll find another week of tasty ideas for your lunch-boxes, straight from Boston and Francesca’s kitchen!
Since it’s pretty cold in this part of the world, I am still cooking “winterish” dishes to keep warm. Yet, the recipe from the tupper I am sharing this week is a fresh salad, a small bite of the approaching spring and a silent wish for the sunny days to arrive soon.
But let’s first have a look at this week tupper ideas:
- cereals and legumes soup;
- chickpeas salad with homemade msemen (Moroccan bread);
- curry lentil soup;
- cous cous with vegetables;
- honey dressed salmon with baked potatoes.
Today’s Tupper-it? Chickpeas salad with homemade msemen
As you might have understood by now, IncuQIna loves to explore and combine tastes from different cultures. We might always start with familiar classic Italian ways of cooking but we often end up mixing textures, ingredients and ideas from every other place in the world.
For today recipe then, I’ve decided to share you a typical mediterranean salad that brings me back to my roots. But instead of combining it with some home baked typical Italian bread, I’ve borrowed a recipe from Morocco and prepared a delicious and simple flat bread that does not require proofing.
You will need:
For the salad:
- baby spinach leaves on any other salad you might like;
- chickpeas (I used the ones that come in the glass jar);
- pumpkin seeds;
- yeast flakes.
To be completely honest, you can twist the recipe and add any other ingredient you like. The pumpkin seeds add some crunchiness, but any other kind of seed will do; yeast flakes give an additional layer of flavour and you won’t need to add extra-salt. These two tricks will make all your salads more interesting!
For the dressing:
Keep it simple: just mix a couple of tablespoon of extra virgin olive oil and a teaspoon of soy sauce.
For the Moroccan flat bread:
- 200 gr flour;
- 100-120 ml water;
- 2 tablespoon sunflower oil;
- a pinch of salt.
There are different ways to make this bread, but I like keeping it easy so I used just basic ingredients, because what makes it special and so delicious is the way you fold the dough in order to create thin layers. This video from ‘cooking with khadjia’ shows well how to prepare, fold and cook the bread, but here you find our step by step instructions:
- Mix the flour and water, add the salt and the oil;
- knead for 5 minutes or until all the ingredients are mixed well;
- let the dough rest for 5-10 minutes;
- divide the dough in 5;
- start to stretch out the dough to get it as thin as possible using a rolling pin. Once it has reached its maximum stretch, drizzle with some oil;
- fold the layer in 4 part and make sure every fold is covered with oil;
- let rest while you repeat the operation with the other parts of dough;
- once you have them all ready, put a pan on medium high heat;
- using the roller pin quickly stretch the dough again to get a thin square of about 6X6 inches;
- pass on the hot pan and cook each side for 2 minutes.
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