Most of the work is in the prep work.
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.
Lots of interesting flavours and textures happening in this pasta dish.
This recipe is even better with wholewheat pasta. The flavour really rounds out that of the broccoli and chickpeas.
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.
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.
The only real bit of work in this is making the crumble, but the crumble topping is worth it.
A gorgeous and really healthy curry.
These freeze well for future use. The recipe can easily be doubled or tripled.
A great Indian side dish.
Nice served with side salad, bread and a glass of wine for a simple meal.
You can make these a day ahead. They need to be chilled anyway so they hold together well.
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…
A very hearty, inexpensive soup.
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.