I resisted instagram for years but finally gave in last week and since then, I have been having fun taking pictures and trying out the different filters. They must have improved them from when they launched as I remember not liking the effects then whereas I do now although not all. In any case, today I thought I would post a recipe in pictures and as I was looking back at the pictures, I thought why not post the recipe here. So here it is together with the instagrammed pictures. When I bought the baby carrots, I had intended to cook them like I often do new potatoes in olive oil with saffron and parsley but as I was looking through my Moroccan recipes, I came across one for sweet potatoes with cumin, ginger and paprika and coriander and I decided to go with that substituting my baby carrots for the sweet potatoes.
I may have inadvertently started a trend. I was doing a radio interview the other day about Modern Mezze ahead of my participation in the Emirates Literary Festival and as I was flicking through my book, I remembered that I had included roasting chickpeas as a way to supplement a home-prepared mezze and I wondered if the roasted chickpeas that I have been seeing on menus in the last couple of years or more did not have their inspiration in the photo and quick recipe below. It sounds presumptuous I know and I am sure there are people who wrote about roasting chickpeas before I did — must check in Rayess’ book, also Ibrahim Mouzannar‘s. Also it may well be that the trend for roasted chickpeas came from somewhere else because they are a heatlhy snack and chefs are more and more concerned about offering healthier choices.
I had some friends over for a Lebanese dinner last night and as usual, I went to Zen on Moscow Road to do my shopping. It’s my favourite Lebanese shop in London, owned and run by three charming brothers who are incredibly friendly and attentive. It is very rare that I have to wait to get served there but this time it was different. There was a lady there, wearing the most impossibly high heels with mid-calf white leggings. She seemed to be a regular client and a flashy one at that judging by her fancy mercedes parked in front of the shop (as if her clothes did not give that away), and she was happily chatting away to Mario, the younger brother, while filling a large bag with fresh pistachios — the season is just starting. I kept making faces at him behind her back, not only to see if he could rush her but also to stop her from taking all the pistachios but she was going on and on, and Mario was too polite to say anything. I thought she would never stop. She did eventually and thankfully, she left some pistachios which I pounced on before someone else did.
She paid and got into her mercedes, and I finished my shopping and went back home, tucking into my fresh pistachios on the tube, leaving some for my guests of course. They were all curious about them, having never seen fresh pistachios before and naturally, they loved them. Apart from being great just as a snack or with drinks, they are also lovely added to a fruit compote or a fruit salad. The only problem with the latter is that if you are greedy like me, you won’t be able to stop eating them while shelling them. Totally irresistible.