The simplest combinations are always the best, and the secret is the twice-cooked broccoli. You can even add chickpeas (between the garlic/chilli and broccoli) if you don’t find that abhorrent or serve with veggie sausages. Adapted from The Guardian.
Search Results for: chickpea
French Bread (Gluten Free)
An easy, gluten free vegan French bread recipe using the water from chickpea cans as egg replacers. Crusty on the outside and soft in the middle! Prep Time: 40 minutes. Cook Time: 40 minutes.
50 ways to eat your tofu
A staple in Thai and Chinese cookery, tofu is made by curdling fresh soya milk, pressing it into a block and then cooling it – quite like the way dairy cheese is made by curdling and solidifying milk. It can be smooth and soft or very crisp and crunchy, depending on how you prepare and… Read More »
Pumpkin Houmous
Yet another way to enjoy this most delicious and versatile of vegetables.
Parched Peas
Carlin Peas (aka black badgers) make a great substitute for puy lentils or chickpeas in salads and stews. In the north, ‘parched’ peas are a centuries-old street food – ideally eaten in a paper cone by bonfire. Thanks to Hodmedods.
Aquafaba Chocolate Mousse
If you’ve never used aquafaba (‘water-bean’) it might sound weird… but it’s pretty amazing stuff! Simply keep the juice from a can of chickpeas, for the easiest, cheapest way of replacing eggs we’ve ever found. More info in our egg-replacing guide.
