60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient by MCIA

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Extra resources for 60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient

Sample text

Bring water to the boil then reduce heat to low, cover pan and simmer chickpeas for 1 hour 30 minutes to 2 hours, or until tender. Drain chickpeas and set aside. Reserve cooking liquid. • Using a mortar and pestle, pound chickpeas into a paste, adding just enough cooking liquid to achieve a creamy paste consistency. • Add lemon juice, garlic and tahini. Combine mixture using a wooden spoon until mixture is of a thick and smooth consistency. If mixture is too thick, gradually stir in more cooking liquid until desired consistency is achieved.

Serves 4 Method 200 g (7 oz), drained 215 g (71/2 oz), drained 1 215 g (7 /2 oz), drained 1, small, peeled and chopped 1, grated for zest 90 ml (3 fl oz / 3/8 cup) 2 Tbsp • Prepare salad dressing. Combine all ingredients in a screwtop jar. Replace lid firmly, shake well to mix and set aside. • Combine all salad ingredients in a large salad bowl. Pour salad dressing over and toss well. Transfer to a serving bowl, garnish as desired and serve immediately. note To give an extra crunchy texture to this salad, add half a diced cucumber.

Transfer to a serving plate and serve immediately with prepared sauce. S N AC K S & SAL AD S 39 curried chickpeas Serves 4 Ingredients Method Dried chickpeas • Place chickpeas in a large saucepan. 5-cm (1-in) knob, peeled and julienned Ground turmeric 1 tsp Ground cumin 1 tsp Ground coriander 2 tsp Green chillies 4, whole, slit open Tomato 1, large, blanched, peeled, seeded and chopped Green capsicum (bell pepper) 1, white pith removed, seeded and cut into strips 1 Lemon /2, squeezed for juice Garam masala 1 tsp 40 This dish comprises whole dried chickpeas, boiled until tender, drained and cooked with spices.

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