Chef and author Yotam Ottolenghi and his team are known for championing vegetables in surprising and always delectable preparations. If you’re looking to expand your cookbook repertoire in a similar vein, turn to these eight vegetable-forward cookbooks that also have roots in Mediterranean food cultures. |
These stewy chickpeas from Ottolenghi are beloved for good reason. It’s a miraculously hands-off dish: Just throw everything into a pan and pop it in the oven. Slow-cooking the chickpeas makes them super soft and allows the aromatics to break down into the oil. Serve with a dollop of herby yogurt for a cooling finish. |
