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A fragrant chickpea and apricot stew with cumin, cinnamon, and coriander — 50 minutes, one pot.
This is a weeknight version of a slow-cooked tagine: same spices, same sweet-savoury balance, a fraction of the time. The dried apricots melt into the sauce and make it taste like it simmered for hours.
Serve it over couscous with a spoonful of yogurt to cool the spices.
Raw zucchini noodles tossed in a fresh basil pesto with cherry tomatoes and toasted pine nuts.
Salmon fillets baked over lemony greens in 25 minutes — one tray, plenty of protein, almost no cleanup.
A 15-minute chickpea salad with cucumber, tomato, red onion, and a lemon-olive oil dressing that keeps for days.
Juicy chicken thighs roasted with potatoes and green beans on a single sheet pan — minimal cleanup, maximum flavour.
