I love all of Yotam Ottolenghi’s cookbooks. He is so inventive and creates the most flavorful dishes using tons of spices and herbs—more than you’ll find anywhere else!
This recipe calls for those small yellow mangoes called Alphonso. They are more fragrant than the large reddish mangoes we usually see at your local grocery store.
Ottolenghi uses oil, salt, and sugar even in his super healthy plant-based recipes. At Garden of Eydie, we prefer to go sans sugar, oil, and salt. We will tell you how in the directions. This dish still tasted wonderful without the added 460 calories of oil! Spices will bloom when cooked with a bit of oil and adding more flavor to the final outcome. So if you want to add a little oil, we have suggestions in the ingredient list to make it healthier. After adding more lime juice, serrano chile, and dicing the mango to 1/4” pieces instead of ¾” called for, we enjoyed it tremendously!
An amazing tip in this recipe: Soaking chickpeas in plenty of water with baking soda allows for the skin to come off easily once cooked, making for a more elegant dish.