Turluturlu
- 3⁄4 cup dried chickpeas, soaked overnight and drained
- 1 large eggplant, trimmed and cut into 11⁄2-inch pieces
- sea salt
- 1⁄2 cup California Olive Ranch extra-virgin olive oil
- 3 garlic cloves, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon dried chili flakes, or to taste
- 1 tablespoon sugar
- 2 red onions, cut into 11⁄4-inch pieces
- 14 oz all-purpose potatoes, cut into11⁄4-inch pieces
- 1 large red bell pepper, seeded, ribs removed and cut into 11⁄2-inch pieces
- 1 lb 7 oz winter squash, peeled, seeded and cut into 11⁄4-inch pieces
- 3 zucchini, trimmed, halved lengthwise and cut into 11⁄2-inch pieces
- 2 cups tomato passata (pureed tomatoes)
- 1 cup cilantro leaves, chopped
Method
Cook the chickpeas in boiling salted water for 45 minutes, or until tender. Drain well. Put the eggplant in a colander, sprinkling lightly with salt, and set aside for 30 minutes to drain. Rinse well, then pat dry on paper towels.Preheat the oven to 350˚F. Combine the olive oil, garlic, coriander, cumin, chili flakes and sugar in a large bowl and whisk well to combine. Add the eggplant, onion, potato and bell pepper to the bowl and toss to coat. Divide the mixture between two baking dishes, spreading evenly over the base and drizzling over any oil left in the bowl. Cook for 35 minutes, then add the squash and zucchini and cook for another 25 minutes, or until the vegetables are very tender and some are starting to char slightly. Scatter over the chickpeas, pour over the tomato passata and continue cooking for 5–10 minutes, or until heated through. Scatter with the cilantro and serve hot, warm or at room temperature.
Recipe Courtesy of Turkey (Chronicle Books, 2012), by Leanne Kitchen
Reprinted with permission from the publisher
Follow us on Twitter: MemphisFoodGuy
