chickpea

An orange ringed, pale green tagine pot sits on a rustic wooden surface. From within the lid’s conical peak, aromatic steam tendrils escape. The intense orange of the tenderly cooked sweet potatoes, the braised aubergines' velvety textures blend with the chickpeas, forming a vibrant color canvas, contrasted by the pop of ruby-red pomegranate seeds and refreshing green mint leaves sprinkled on top.

Africana-Mediterranean Sweet Potato and Chickpea Tagine

Main Course - Fusion - August 19, 2023
A ceramic bowl filled to the brim with radiantly colorful layers of quinoa, cherry tomatoes, diced avocado, shredded beetroot, boiled chickpeas, and grilled chicken. The bowl is garnished with a flourish of microgreens and finished with a drizzle of tangy vinaigrette, adding a beautiful shine.

Rainbow Buddha Bowl

Main Course - Fusion - April 07, 2025
From above, thick cabbage wedges with deeply caramelized edges rest over a swoosh of bright emerald beet-green coconut saag, topped with ruby beet wedges and golden crispy chickpeas. Tamarind glaze glistens in small droplets, black mustard seeds and chili threads dot the plate, and fresh cilantro adds feathery contrast on a matte white platter.

Charred Cabbage Steaks with Beet-Coconut Saag and Crispy Tamarind Chickpeas

Main Course - Indian - March 26, 2026
From above, a wide shallow bowl is swooshed with a cloudlike white whipped feta base, topped with burnished roasted carrots laid in loose parallel lines, scattered golden chickpeas, glossy emerald parsley charmoula spooned in ribbons, lemon zest, pistachio crumbs, and a few delicate parsley leaves for a bold, high-contrast finish.

Chermoula Carrots & Crispy Chickpeas with Whipped Feta

Main Course - African - April 20, 2026
From above, four oval flatbreads are spread with snowy white labneh and topped with deep green charred ramps, halved jammy eggs with glowing golden centers, crispy paprika-sumac chickpeas, bright herbs, pink pickled onions, and a glossy drizzle of olive oil and honey, finished with scattered sesame and crimson Aleppo pepper.

Charred Ramp Flatbreads with Labneh, Jammy Eggs & Sumac Chickpeas

Brunch - Middle Eastern - May 09, 2026
From above, a wide shallow bowl shows a swoosh of pale golden coconut freekeh topped with charred orange carrot halves, ruby gochujang glaze, scattered emerald herbs, crunchy golden chickpeas, chopped pistachios, and thin pink radish slices with lime wedges at the edge.

Gochujang-Glazed Carrots with Coconut Ginger Freekeh

Main Course - Fusion - June 24, 2026
From above, a wide white plate shows a swoosh of pale golden crushed chickpeas topped with caramelized scallops, blistered apricot wedges, torn herbs, ruby onion slivers, chopped pistachios, and glossy green lemon thyme oil, finished with flaky salt and fine lemon zest.

Seared Scallops with Charred Apricots, Crushed Chickpeas & Lemon Thyme Oil

Main Course - Mediterranean - July 24, 2026