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Grilled Chickpea Polenta Cakes with Chive Oil and Lemon

Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. *Transfer mixture carefully, in batches, to a blender and

Sausage Falafel with Romaine and Yoghurt Sauce

Preheat the oven to 400 degrees F.Pulse the chick peas, onion, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. Sprinkle with the flour, baking powder, then pulse until just combined. Transfer to a m

Sausage Falafel with Romaine and Yogurt Sauce

Preheat the oven to 200°C.Pulse the chick peas, onion, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. Sprinkle with the flour, baking powder, then pulse until just combined. Transfer to a medium

Pakora

1. Cut the potatoes and onions thinly into a large mixing bowl; add the baby spinach, chopped coriander and fenugreek. Sprinkle salt over, and leave in the fridge overnight. NB: I place a small side plate on top of the ingredients in the mixing bowl

Warm Salad of Tenderstem Broccoli and Chickpeas

Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent, and add red chilli and broccoli and sauté for 1 minute. Add chickpeas, onion and red pepper. Sauté for 30 seconds and remove from heat and add lime juice and correct the sea

Vegan Saffron, Strawberry and Lime Meringue Nests

1. Preheat the oven to 100°C. Line three large baking trays with greaseproof paper. 2. Drain the chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later. 3. Pour the chickpea water into

Spiced Butternut Squash Stew with Couscous

For the butternut squash stew:Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls a

Chicken and Tenderstem Tagine

1. Add the oil to a flameproof casserole or large saucepan and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary to avoid overcrowding the pan. Once the chicken is all browned, return it all

Slow-cooked Curried Chicken with Cauliflower

1) Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the

Roasted red pepper hummus

1) Mix all ingredients, except olive oil and pitta bread, in food processor until pureed, then slowly add in olive oil. 2) Leave to set up for 1 hour prior to serving. Serve with toasted pitta bread.

Sausage burger with spicy onion rings and humous

1) Mix the sausage meat with the chorizo, breadcrumbs and egg. Mould into a burger and fry in olive oil for 5 minutes, turning once. Place in a baking pan, place some cheddar on top and put in the oven at 150C/Gas 2 for 4 minutes. 2) Soak the onion

Slow-Roasted Lamb Shoulder with Feta Salsa

Take half of the olive oil and add 1 tsp of cumin, 2 cloves of crushed garlic, zest of 1 lemon and pinch of salt and pepper. Mix together then rub all over the lamb, cover in a bowl and leave to marinade overnight. For the salsa, in a small saucepan

Smoky Pork Corn and Chickpea Fajitas

1. Heat the oil in a large pan, then throw in the tender pork strips and cook at a medium heat for 3 to 4 minutes until browned. 2. Add the crunchy diced pepper and cook for 2 more minutes. 3. Stir in the Smoky BBQ Fajita Seasoning Mix, sweet corn

Curry Chickpeas

1. Fry the onion in the oil until golden. Add the tomatoes, and cook for 5 minutes. 2. Add the salt, turmeric and chilli powder, cloves and ginger. Cook for 10-15 minutes over a medium to low heat. 3. Add the prepared chickpeas to the pan, an

Tagine Chickpeas with Halloumi

1. Pour the stock over the couscous in a heatproof bowl and cover. Leave to one side for at least 5 minutes. 2. Once the liquid has been absorbed, fluff up the grains with a fork then mix in half of the chopped coriander and some seasoning. 3. In

Ham Hock Croquettes with Truffled Pea Purée and Fried Quail Egg

For the Ham Hocks: 1. Boil whole ham hocks in a large pot for 2 to 3 hours or until cooked (bone comes out). 2. Remove ham from cooking liquid, leave to rest and cool in a bowl. 3. Turn up the heat of the liquid in the pot and reduce by half.

Chatpata Chana Balti

1. Heat 1 jar of Nishaan Fried Onion Curry Base along with the Minced Ginger/Garlic. 2. Add chopped tomatoes followed by a heaped tablespoon of Balti Masala Blend. Add chickpeas and stir well. 3. Serve on a bed of Royal Basmati Rice. 4. Add

Grilled pizza with spicy hummus, vegetables, goat's cheese and black olives

For the hummus:1) Place chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to ta

Vegetable curry

1) In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. 2) Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and c

Babganoush-hummus pasta

1) Heat a large pot of water to a boil, salt water and cook pasta to al dente.2) While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the aubergine and chickpeas and stir to coa

America's plate

1) Preheat an oven with a pizza stone to 280C, if possible. If your oven does not go up to 280C, preheat it to the highest temperature possible. 2) In a small bowl, combine chickpeas, 2 tbsps olive oil, garlic, rosemary leaves, and 1 tsp each of

Seared salmon with confetti chickpeas

1) Preheat oven to 180C/Gas 4. 2) Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the pepper, carrots, yellow courgette and green

Falafel

For the falafel: 1) Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry. 2) Heat 10cm groundnut or vegetable oil in a medium saucepan over medium

Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives

For the hummus: Place chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to tas

Healthy roti

1) Combine everything but the water in a large bowl and mix with the hands until well combined. Add a little water at a time. Continue to knead with hands until the dough has a smooth consistency, like bread dough. 2) Take a piece of dough about th

Paneer pakoras

For the batter: 1) Mix the chickpea flour, spices and salt and pepper in a medium sized bowl and mix. Add the yoghurt and water band mix until a thick batter is formed. Add a little water if it seems too thick. 2) Heat the oil in a large non-stick

Chorizo and Chickpea Stew

Warm the olive oil in a thick-bottomed pan on a medium heat. Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two. Stir in the cinnamon an

Cajun beef Southwestern salad (new dynamic beef dishes)

1) Preheat oven to 180 degrees C/Gas 4. 2) Press 1 tbsp Cajun seasoning evenly onto beef steaks. cover and refrigerate. 3) Place figs, cut side up, on rimmed metal baking sheet. Bake in preheated oven for about 25 to 35 minutes or until very soft a

Deconstructed Samosa

Take the large samosa and smash it down, then on top add the curried chickpeas, paneer, chutneys, chilli sauce, green mung daal sprouts, crispy sev noodles, then garnish with the four mini samosas on the side.

Vesan

1) Put the sugar, water and cardamom into a saucepan and bring to a boil. Boil until a thick syrup forms a thread when pinched between thumb and forefinger, about 15 mins. Leave to cool slightly. 2) Melt the butter in a large skillet over a medium-l

Carrot-almond soup

1) Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about three minutes. Transfer nuts with a slotted spoon to a small plate and reserve.2) Add the carrots, onion, salt, cumin, coriander, ginger, a

Moroccan spiced chickpea soup

1) Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. 2) Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and

Lemony chickpea puree

1) Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 5cm. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. 2) Reduce heat and simmer beans until tender, about 45 minutes t

Falafel in pitta with yoghurt sauce

1) In medium frying pan over a medium heat, add 2 tbsp of the oil and sweat the onion and peppers, 2 to 3 minutes. Add the garlic and cook until translucent, about 5 minutes. 2) In a food processor, pulse together the chickpeas, chilli flakes, gro

Tenderstem Broccoli and Chickpea Frittata

Heat oven to 190deg;C/375deg;F/Gas 5. Parboil the Tenderstem for 2-3 minutes, drain and reserve. Heat 1 ½ tbsp oil in a large frying pan and sauté the red onion and pepper for 5 minutes until soft. Add the garlic, paprika and chickpeas and cook for

Spicy Hummus

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add

Borlotti Bean and Chickpea Casserole

Soak the beans and chickpeas separately overnight, in 6 cups of cold water. Rinse and discard water. Place the beans and chickpeas in separate pots with three cups of fresh cold water. Bring to the boil and then simmer until beans are tender. Do no

Moroccan Couscous

Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, f

Baked falafel sandwiches

For the falafel: Preheat oven to 220°C/ gas mark 7. Combine all falafel ingredients except one tablespoon olive oil in the bowl of a food processor. Process for ten seconds. Stop motor and scrape down sides of bowl, then pulse for another ten

Chickpea and Courgette Salad

For the vinaigrette, in a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.For the salad, place the chickpeas, courgette, sweetcorn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the sal

Chickpeas with rocket and sherry

1) Heat the oil and cumin seeds together in a wok. Add the chickpeas, salad, salt and sherry and give a good stir. 2) Continue stirring over heat until the rocket and any other leaves have wilted, the chickpeas have warmed through and the liquid ha

Chickpea salad

1) Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

Corn and Black Bean Salad with Basil-Lime Vinaigrette

For the salad: Preheat a gas or charcoal griddle. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the griddle for 10-15 minutes. Cool completely and remove the husks. Us

Crunchy avocado salad

1) Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the crisps over the top and serve.

Orzo Salad

For the orzo salad:Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about seve

Spicy Hummus: Quick Chickpea Spread

1) Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appe

Chorizo, spinach and chickpea saute

1) Put 15ml of the olive oil in a saute pan, add the chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to the pan and saute until lightly browned, approximately 5 minutes. Remov

Orecchiette with greens, chickpeas and ricotta salata

1) Bring a large pan of salted water to a boil over a high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain and reserve about 240ml of the pasta water. 2) In a large frying pan ov

Halibut and chickpea salad

For the halibut: 1) Place a griddle pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. 2) Griddle until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut in

My favourite falafel sandwich

1) Heat a griddle pan until hot. 2) Drain the chickpeas. Place in food processor along with coriander, parsley, onion, cumin, cayenne, garlic, lemon juice, salt and pepper. Pulse until well blended. Consistency should be in the form of a paste*. Pla

Chickpea chips with chipotle mayonnaise

1) Oil a 20 by 30cm baking pan and place a sheet of wax paper or parchment paper on the bottom. 2) Put the water, salt, pepper and olive oil in a saucepan, and bring to a simmer over medium heat. Gradually pour in the chickpea flour while whisking,

Egg curry

For the egg curry: 1) Gently place the eggs in a saucepan and add enough water to cover. Bring to the boil over a medium-high heat and cook until the eggs are hard boiled, about 5 minutes. Remove from the heat and allow the eggs to cool. Remove the

Chickpea and courgette salad

1) For the vinaigrette dressing, in a small bowl, whisk together the lemon juice, olive oil, salt and pepper until combined. 2) For the salad, place the chickpeas, courgette, sweetcorn, red onion and lettuce in a large salad bowl. Pour the vinaigr

Vegetable fritto misto with lemon mayonnaise

For the Vegetable fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-based saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted

Hummus

1) In a food processor put the chickpeas, water, tahini, garlic, 5 tbsp of the lemon juice and the salt. Blend to a rough puree. 2) With the motor running, pour in the olive oil slowly until fully incorporated. Season with pepper to taste. Store in

Hummus dip

1) In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having tro

Skordalla with chickpeas

1) In a bowl, soak the bread in the milk for 30 minutes. Squeeze out the excess milk from the bread (save the milk) and put the bread in a blender with the garlic, lemon juice and zest, almonds, olive oil, and salt. Puree until smooth, adding enough

Vegetarian Scotch Eggs

1) Place the eggs, still in their shells, in a pan of boiling salted water, simmer for 6 1/2 mins. Drain and cool the eggs under cold running water, then peel. 2) Drain all of the beans and chickpeas, and rinse thoroughly in cold water. Mash them

Carrots with chickpeas and pine nuts

1) Heat the oil in a frying pan over a medium heat. Add the onion and cook until the onion had softened, about 5 minutes. 2) Add the garlic and cook for a further minute before adding the chickpeas, carrots and pine nuts. Cook until nuts are toaste

Nankhatai

Beat the butter and sugar until pale and fluffy. Add the baking powder, saffron and cardamom. Sift in the semolina, gram flour and plain flour. Bind into a soft dough. Make around 35 1-inch balls and flatten them slightly. Place on a grea

Veggie Channa Masala Burger

In a pan, heat some oil and fry off the garam masala and chilli for two to three minutes. Add 3/4 of the ginger and 3/4 of the garlic to the pan. Add a pinch of salt, the aubergine and the onions and continue to fry. Place the thin slices of carrot,

Moroccan Pork with Apricots

Heat the oil in a large pan. Add the shallots and cook for 5 minutes until golden. Pour in the stock and cider and bring to the boil. Add the apricots and reduce to a simmer. Cook for 10 minutes. Add the tomatoes, pork, harissa and chickpeas and

Fish pakoras with peach chutney

For the pakoras: 1) Put the flour, garam masala, paprika, fenugreek, salt and pepper into a bowl and whisk to combine. Add the yoghurt and water and mix well to make a smooth batter, the consistency of pancake batter. 2) Heat a large non-stick ski

Hummus

1) Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. 2) Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. 3) Taste, for s

Falafels

1. Place the chickpeas in a very large bowl and pour lots of cold water over them. Leave to soak for at least 6 hours or overnight. 2. Drain the chickpeas thoroughly and place in a Kenwood food processor. Add parsley, garlic, onion and spices and

Chimichurri Chicken with Chickpea Salad

1. Blitz all of the chimichurri ingredients together in a mini blender or food processer until they become a paste consistency, then leave to stand whilst you prepare the rest of the dish. 2. Score each thigh and drumstick three times then marinad

Sweet potato cakes

1) Mash the sweet potatoes and then add chickpea flour, garam masala, ginger, coriander, salt and pepper and chilli flakes, if using. Add the yoghurt and mix well until a thick dough forms. 2) Heat the oil in a large non-stick skillet over a medium

Golden Aubergine with Green Pea Sauce

For the golden aubergine: In a large bowl combine the chickpea flour, spices, salt, pepper, yoghurt and water and mix well. It should have a pancake batter consistency. If it seems too thick, add a little extra water to thin it out. Begin to heat

Sabich

For the hummus, blend together the ingredients. This will make more than you need for this recipe, but it will keep in the fridge for about a week. On a hot frying pan, drizzle a small amount of oil and heat up. Salt the aubergine and then grill on b

Bacon Falafel Bites with Hummus

1. Position a rack in the top third of the oven and preheat to 180°C. 2. Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minute

Hummus Trio

Drain the chickpeas, reserving the liquid. Rinse the chickpeas and drain again. Set a few chickpeas aside for garnish.In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon sa

Pakoras

First, make your Masala Paste Take the coriander, spinach, fenugreek and onions and place in a large bowl. Sprinkle the salt over these ingredients. Place a small plate on top of these ingredients with a heavy object like a pestle and mortar

Roasted Red Pepper Hummus

1. Tip the chickpeas into a colander and rinse. 2. Place the red peppers in a blender with the chickpeas, tahini, lemon juice, garlic clove whole, cumin, salt (rub the salt flakes as add to break them up) and sesame oil and process to a smooth paste

Classic Hummus

1. Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add so

Vegetarian Burgers

For the vegetarian burgers: Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with your hands. Heat a non-stick frying pan over a medium-high heat and add the oil. Form the bea

Crisp and Airy Gluten-Free Waffles

Preheat a waffle iron to medium-high. Preheat the oven to 95°C (to keep cooked waffles warm). Whisk together the rice flour, chickpea flour, tapioca flour, sugar, baking powder, vanilla and salt in a large bowl. Whisk together the milk, oil and e

Spicy Veggie Bean Burgers

1) Add 30ml of the olive oil to a medium saute pan over a medium heat and add the onion, olives, peppers, garlic and artichoke. Saute until translucent. Remove and cool. 2) Add the vegetables to the beans and chickpeas and mix thoroughly. Add al

Sweet Potato, Spinach and Chickpea Filo Pie

1. To make the filling, melt the dairy free pure sunflower spread in a large heavy-based saucepan and sauté the onion until softened and just beginning to brown around the edges. Stir in the garlic and ginger and cook for another 30 seconds or so. Ad

Grilled Greek Panzanella Salad

Prepare a grill or large grill pan for high heat. Whisk the lemon zest and juice, vinegar, honey, oregano and a pinch each of salt and pepper in a large bowl. Whisk in 1/2 cup of the oil in a slow, steady stream until emulsified.Peel the cucumbers ,

Veggie-Stack Pitta Pockets

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety.

Tenderstem Chilli and Chickpea Bites

Steam the Tenderstem for a few minutes until it is just tender. Remove from the heat and keep to one side. Heat the 2 tbsp of olive oil in a frying pan and gently cook the onion, garlic and chilli, if using, until the onion has softened but not co

Mozzarella Gobi Koftas with Sweet Potato Raita

To make the koftas: 1) In a medium-size bowl add the cauliflower, cheese, flour, yoghurt, garam masala and salt. Mix well and then roll the cauliflower mixture into balls about the size of golf balls. 2) Place a large non-stick skillet over a med

Spinach and Onion Pakoras with Pear and Mint Chutney

Place the chickpea flour, spinach, yoghurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined. Pour the oil into a large pot with a heavy bottom and heat to 175°C. Carefully dro

Hummus For Real

Place the chickpeas, garlic, and sea salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add

Paneer Fishcakes with Chutney

For the paneer fish cakes: 1) Mash the salmon in a bowl with the paneer and then add the yoghurt, onion, chickpea flour, spices, salt and pepper and mix well. Form into small patties about 3 to 5cm in diameter. 2) Heat the oil in a large non-stic

Khaman (Steamed Savoury Cakes)

Take a large bowl and sift the chickpea flour and semolina. Add the rest of the ingredients for the Khaman except the bicarbonate of soda. Mix everything together ensuring the salt, sugar and citric acid has dissolved. Taste the batter - make s

Lamb stew with orange

1) Heat the oil in a large pot over high heat until hot but not smoking. Season the meat lightly with salt and pepper and sear in the oil until browned on all sides, about five minutes. 2) Add the onions and garlic and cook for an additional five mi

Slow-Cooked Pakistani Beef Koftas with a Fragrant Curry and a Hint of Mint

To make the koftas, mince all the ingredients for the koftas except the coriander, mint and green chilli, then stir them in last. Roll about a heaped tablespoon of the mince into medium sized meatballs (not too small) and ensure there are no cracks i

Easy Chickpea Curry with Rice

Cook the basmati rice according to the package instructions.Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the cur

Chicken and Chickpea Tagine with Apricots and Harissa Sauce

1) Preheat the oven to 200C/Gas 6. 2) Heat the rapeseed oil in a large Dutch oven or a tagine pot over high heat. Season the chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed. Cook until gold