Mediterranean

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew. While the chickpeas would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Protein-rich chickpeas make this a hearty vegetairan option. This make-ahead salad is a real crowd pleaser.

This is a typical fisherman’s stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don’t like them, as they add great depth of flavor, not to mention omega-3 fats. And don’t worry: the dish won’t taste like anchovies.

This Tunisian grilled vegetable salad can turn out soggy if the vegetables are grilled whole. To eliminate moisture, we cut them in half before grilling—allowing moisture to evaporate without creating too many pieces to tend to on the grill. A Tunisian spice blend called tabil provides exotic flavor, while lemon and a trio of herbs contribute freshness.

Popular in Greece, where it’s called bouyourdi, these slices of feta baked with tomatoes are popular as a little nibble before a meal. Serve with crusty bread. The recipe comes from Greece resident Aglaia Kremezi, who has written many volumes on the cuisine of her country. Wild oregano is collected on mountains in Greece and dried (it’s available at specialty markets). 

You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.

The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.

Swiss chard, a member of the beet family, is cultivated for its extremely nutritious leaves rather than its bulbous root. The many varieties of chard are often distinguished by the color of the stem. All are delicious and especially nice when a mix of colors are represented in a pan of sauteed chard. You’ll find names such as “bright lights” or “rainbow” on bunches of chard in the market. Once home, soak them in a bowl of water; the leaves can be quite sandy and need more than a simple dunk.

Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice.

Mostarda is an Italian condiment, something like a chutney, that is typically served with meat. Fresh and dried fruits are simmered with vinegar and seasoned with mustard for a little kick.