Yotam Ottolenghi’s recipes for canned tuna, chickpeas and apples | Food

New year, new recipes, but a little sparkle after Christmas … Time to raid the pantry! A can-based dish in your kitchen cupboard – tuna, chickpeas, anchovies, coconut milk, apples – doesn’t have to be overly simple. If we consider “can” to include all those half-empty jars and bottles – the capers, mustards, oils and maple syrup – our aspirations for the new year (and the new two-week UK) may, perhaps, be embodied in our food. Be content with what we have, reach for those trusty boxes, see them in a new light and, if we can, embark on some small local micro-adventure to find one or two specialized extras. 2021: alone, but together. Let’s do this!

Chickpea salad with miso and peanut butter (pictured above)

This makes for a great standalone lunch, but it also works as a side dish. I use unsweetened and unsalted peanut butter, but if your brand has added sugar and salt, reduce the amount of maple syrup and salt with …

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