This olive oil and beetroot hummus is one of the simplest things to make, and is delicious and healthy. All you need are chickpeas, olive oil, tahini and some cooked beetroot and a food processor. Then you are in business.
Helloooooooooo baked quinoa falafel bowls looking all fine drizzled with a orange tahini dressing. It is super nice to finally meet you during veganuary.
This harissa spiced chickpea salad is made with a ‘magic salad dressing’, where you quickly heat up the ingredients of the salad dressing till they are nice and fragrant and then let them cool before mixing them into the salad.
This rocket hummus (arugula hummus) is an easy but tasty summer treat suitable for vegans.
This baked falafel recipe is packed with flavours of chickpeas, cumin, almond, allspice and fresh coriander. When served with some quick yoghurt flatbreads and piled high with pickled onions, tomatoes and tahini yoghurt sauce – it becomes a feast
This rustic chickpea soup is just the thing for cold, cold days and even colder nights. Nights when you want to sleep in front of the fire to avoid leaving the warmth for those freezing cold sheets.
Every now and then no matter how good a cook you are you get a moment of magic in the kitchen that you just need to share with the world. For me it happened with this baharat sauce. The sauce certainly added a fantastic depth of flavour to this crunchy summer radish, peppers and chickpea salad
A healthy chocolate hummus recipe that is great for summer and guilt free snacking.
This bowl full of healthy, vegetarian and vegan goodness is very filling. The roasted butternut squash work with pantry staple chickpeas especially with the of flavours of cinnamon, cumin, ginger and paprika. And topped with roasted flaked almonds it is just well, rocks.
I make this wild garlic and chickpea curry a lot at this time of the year as because I feel that the flavour of these first spring greens are perfectly matched to store cupboard staples of chickpeas and coconut milk. It is cheap, healthy and filling and ready in less than 30 mins. And it is better made a day before serving to allow the flavours to meld together.