This is another recipe from my beloved Morito/Moro. It is an adaptation of a recipe from the Casa Moro cookbook, which Morito have adapted and modified, and I have attempted to recreate. I am trying to take as much advantage of Morito being my local as possible before the dinginess of an affordable flat in Clerkenwell forces me to go elsewhere. It is one of the few places where I am actually glad of a no booking policy, the current bête noire of London food writers. It tends to irk me elsewhere. An evening out in London already involves schlepping to ten bars to find one that has standing room, and having to spend hours waiting around to eat as well is just frustrating. But London is also the city where art shows and even bars can sell out. A table in Morito’s sister next door on a Saturday night will cost you your first, second and third born, plus at least one kidney (the same goes for a ticket to the new Hockney exhibition apparently). So maybe an hour or two waiting in a pub isn’t so bad. But I’m not sure I’m going to try it for anywhere that isn’t so close to my house that I can nap the wait away.
Serves 4 as a side dish.
Ingredients
- 1 butternut squash
- 1 400g tin of chickpeas, drained
- 1 red onion
- 1 bunch fresh coriander
- 1/2 tablespoon powdered coriander
- 1/2 tablespoon powdered cumin
- 2 ttablespoons yoghurt
- 1 teaspoon tahini
- Juice of 1/2 lemon
- Olive oil
Method
- Peel the squash and cut into 2cm dice.
- Pan fry in a small amount of oil with a little bit of cinnamon.
- Remove and keep warm.
- Add a little more oil and gently fry the chickpeas for 1 minute.
- Add the dried coriander and cumin, and fry for 2-3 minutes until the chickpeas are crispy.
- Finely chop the onion and fresh coriander.
- Mix the squash, chickpeas, onion and coriander in a large bowl.
- Whisk together the yoghurt, tahini and lemon juice and use to dress the salad.
- Serve warm.
Canal Cook 