Bean/pulse Recipes

nnik

Thanks so much for all these recipes. I'm veggie and in need of a bit of variation to the usual meals.

As for red lentils, can't really be used instead of other pulses but thicken up stews/casseroles really well.

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nnik wrote: »

Thanks so much for all these recipes. I'm veggie and in need of a bit of variation to the usual meals.

As for red lentils, can't really be used instead of other pulses but thicken up stews/casseroles really well.

Hi nnik,

It's well worth having a browse through these threads for more inspiration and fabulous recipes for vegetarian meals:

Gingham's Vegetarian Meal Planner

Gingham's vegetarian menu planner SPRING

Gingham's vegetarian meal planner - SUMMER


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bathgatebuyer

Would be interested in a recipe for chickpea soup - I've got hundreds of the stuff and it's mainly being added to stir frys or baked potatos at the moment. (Poor wee unimaginatively used chickpeas!)

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bathgatebuyer wrote: »

Would be interested in a recipe for chickpea soup - I've got hundreds of the stuff and it's mainly being added to stir frys or baked potatos at the moment. (Poor wee unimaginatively used chickpeas!)

Delia does a lovely recipe for Chickpea soup.

There are lots more ideas for chickpeas on this thread: chickpeas

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Boomdocker

If you don't mind I would like the boston baked bean recipe. tyvm.

MRSMCAWBER

CHICKPEA SOUP - 4

Soak 350g dried chickpeas in cold water overnight

Heat 150ml olive oil in a heavy pan, add 1 large chopped onion and gently cool until it starts to colour.

Drain the chickpeas, rinse under cold water and drain thoroughly.

Add to the pan, coat them well in oil, then pour in enough hot water to cover them by about 4 cm. Slowly bring to the boil, skim off any foam.
Lower the heat, add some freshly ground black pepper, cover and cook for 1-1 1/4hr, or until the chickpeas are soft.

combine 1tbs plain flour and juice of 1 lemon. When the chickpeas are soft, add the flour mixture.
Mix, then season to taste. Cover and cook for 5-10 mins, stirring occasionaly

To thicken the soup, take about 2 cupfuls of the chickpeas and put them in a processor or blender. Process briefly so that the chickpeas are broken up - stir back into soup

Add 3tbs fresh chopped parsley, and add more lemon juice if a little bland.