This recipe was given by the New York actress Anne Bancroft to Toronto writer Warren Dunford in the 1990s. It has a lightly-spiced flavour that is warm and distinctive.
This recipe is even better with wholewheat pasta. The flavour really rounds out that of the broccoli and chickpeas.
Lots of interesting flavours and textures happening in this pasta dish.
A very hearty, inexpensive soup.
The only real bit of work in this is making the crumble, but the crumble topping is worth it.
Chickpea flour is made from chickpeas that are ground into flour. There are two types of chickpea flour, roasted and unroasted (or toasted and untoasted.) The roasted one is made from dried chickpeas that are briefly roasted first; the unroasted one is just made straight from unroasted dried chickpeas. In Indian cooking, the flour is…
You can make these a day ahead. They need to be chilled anyway so they hold together well.
Nice served with side salad, bread and a glass of wine for a simple meal.
A great Indian side dish.
A classic North American 1950s dish to make and take to feed a crowd at gatherings. It was dubbed Funeral Beans because it was a stand-by crowd-pleaser for gatherings after funerals.
A blend of Broad Bean Flour and Chickpea Flour. Use as you would either flour. Cooking Tips Good for batters. Makes a flavourful thickener for gravies. Substitutes Chickpea Flour or Broad Bean Flour, or any bean flour.
Most of the work is in the prep work.
A gorgeous and really healthy curry.
The tastes in this salad are amazing, It does not taste heavy like a bean salad at all; it tastes light and refreshing. Easily doubled, tripled for a crowd.
These freeze well for future use. The recipe can easily be doubled or tripled.