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Chickpea & roasted parsnip curry

Ingredients 4 large parsnips , cut into batons (about 500g) 2 tbsp vegetable oil or sunflower oil 2 tsp cumin seeds 1 onion , chopped bunch coriander , leaves picked and stalks very finely chopped 3 tbsp curry paste (we used balti) 2 x 400g cans chickpeas , drained 400ml... Read more →

Umbrian Wild Pea Soup with Casarecce Pasta

This delicious rustic wild pea soup with pasta recipe from Umbria is made with a unique rare legume called roveja. It's easy to make and seriously nutritious and warming. You can also make it with other legumes such as chickpeas or lentils. Course: Main Course, Soup Cuisine: Central Italy, Italian,... Read more →

Chickpea, spinach and egg curry

Ingredients 2 large free-range eggs 1 tbsp light olive oil 2 tsp cumin seeds 1 tsp black mustard seeds 2 tbsp medium curry powder, plus extra for sprinkling 1 tsp garlic granules 1 tsp ground ginger 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 1 tbsp lemon juice... Read more →

Moroccan mushrooms with couscous

Ingredients 1 red onion, sliced 1 tsp olive oil ½ tsp ground cinnamon 1 tsp ground cumin 300g mushroom, quartered 400g can chopped tomatoes 410g can chickpeas, rinsed and drained 1 tsp clear honey 175g couscous 50g soft dried apricots, diced handful flat-leaf parsley, roughly chopped Method Fry the onion... Read more →

Red lentil, chickpea & chilli soup

Ingredients 2 tsp cumin seeds large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers) small bunch coriander, roughly chopped (save... Read more →

Chickpea, tomato & spinach curry

Ingredients 1 onion, chopped 2 garlic cloves, chopped 3cm/1¼ in piece ginger, grated 6 ripe tomatoes ½ tbsp oil 1 tsp ground cumin 2 tsp ground coriander 1 tsp turmeric pinch chilli flakes 1 tsp yeast extract (we used Marmite) 4 tbsp red lentils 6 tbsp coconut cream 1 head... Read more →

Red lentil & chorizo soup

Ingredients 1 tbsp olive oil, plus extra for drizzling 200g cooking chorizo, peeled and diced 1 large onion, chopped 2 carrots, chopped pinch of cumin seeds 3 garlic cloves, chopped 1 tsp smoked paprika, plus extra for sprinkling pinch of golden caster sugar small splash red wine vinegar 250g red... Read more →

Red lentil & carrot soup

Ingredients 1 white onion, finely sliced 2 tsp olive oil 3 garlic cloves, sliced 2 carrots, scrubbed and diced 85g red lentils 1 vegetable stock cube, crumbled generous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves Method Put the kettle on to boil while you finely slice... Read more →

Moroccan Chickpea and Aubergine Stew Recipe

Ingredients 1 tbsp olive oil 1 large onion, diced 1 clove garlic, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 large aubergine, cut into chunks 1 x 400g can chickpeas, drained and rinsed 1 x 400g can chopped tomatoes ½ tsp ground cinnamon 1 tsp harissa paste... Read more →

Red lentil, chickpea & chilli soup

2 tsp cumin seed large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g can chickpeas or ½ a can, rinsed and drained (freeze leftovers) small bunch coriander, roughly chopped (save a... Read more →