sauté of chickpea, summer squash and bok choy

This is my entry for the I Heart Cooking Clubs blog this week. It is a dish by Yotam Ottolenghi, author of Jerusalem, a stunningly illustrated and wildly popular cookbook about the flavors of the city. A city I've visited, but not fully explored.

The original dish called for Swiss chard and butternut squash but I was feeling like something lighter and more spring-like. And, to be perfectly honest, I had bok choy and zucchini in my fridge already. Another amendment I made was to add two extra teaspoons of cumin to the mixture since it seemed a bit bland, but I may not have had all the correct proportions going on. It turned out really delicious. I love cooking with cumin. Must do it more often. The cilantro leaves really make the dish sing.

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