Make as hot as you like!
Search Results for: chickpea
Braised Coconut, Spinach & Chickpeas with Lemon
Serves 2, or 4 as a side dish
Aubergine, Chickpea and Tamarind Stew
Serve with plain rice and a cucumber-yogurt salad. Try replacing the aubergine & green pepper with your choice of seasonal or local veg (root veg roasted until tender works well).
Maftoul, squash & tomato stew
This comforting dinner is perfect on its own or served with crusty bread. Feel free to adapt to what you have – try a different squash, herbs, maybe swap chickpeas for the haricot beans, or freekeh for maftoul. (If you use freekeh just remember to rinse and soak for 15 minutes before cooking.) Adapted… Read More »
Lentil Tofu (or any pea or bean!)
Did you know that you can make tofu out of any legumes? Try using our Norfolk-grown green or yellow split peas, carlin peas or fava beans for a fully UK tofu! Chef and UK Slow Food ambassador @BakingHermann shows us how…“This is what plant-based food should be about in the future. Learning from other cultures, then… Read More »
Braised Radishes, Greens and Spelt
A great way to use allll of your radish! Suitable for freezing. Serves 4. Adapted Linda Ly’s No-Waste Vegetable Cookbook via the Washington Post.
