Recipes – Pulses

Ingredients

• 240g cooked chickpeas (one standard 400g tin, drained). Alternatively, use 100g of dried chickpeas soaked overnight and boiled until soft. Save the drained liquid from the tin (or cooking).
• 60ml (4 tbsp) Tahini. Use a brand where the only ingredient is 100% sesame seeds.
• 30ml (2 tbsp) extra virgin olive oil.
• freshly squeezed Juice of 1 large lemon.
• 1–2 cloves garlic, crushed.
• 1 tsp ground cumin.
• ½ tsp salt (or to taste).
• 30–60ml of the saved chickpea liquid, or water, to achieve desired creaminess.

Method

1. Drain the chickpeas, reserving some of the liquid. For the smoothest possible texture, you can pinch the skins off the chickpeas, this is optional.
2. Place the garlic, lemon juice, and salt into a food processor and blend. Let it sit for a minute to take the “bite” out of the raw garlic.
3. Add the tahini and blend until the mixture is thick and creamy.
4. Add the chickpeas, cumin, and olive oil. Process for 3–5 minutes. A longer blending time aerates the hummus, making it fluffy.
5. While blending, slowly add the reserved chickpea liquid or cold water one tablespoon at a time until it reaches your preferred silkiness.
6. Keep in an airtight container in the fridge for up to 3–5 days.

Ingredients

• 2, 400g tins, cooked chickpeas, drained
• 75g Raw nuts (walnuts, almonds, or cashews), finely chopped
• 100g Rolled oats
• 1 Large onion, finely diced
• 150g Carrots (approx. 2 small), grated
• 2 Celery stalks, finely chopped
• 3 Garlic cloves, minced
• 30g Tomato puree
• 14g Ground flaxseed (approx. 2 tbsp) mixed with 6 tbsp water (to act as a binder)
• 30ml Olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp sea salt
• black pepper 

Method

1.  Preheat oven to 190°C (375°F).
2. Line a standard loaf pan with greaseproof paper.
3. Heat the olive oil in a pan over medium heat. Sauté the onion, celery, and carrots for 5–7 minutes until soft. Add the garlic for the final minute.
4. In a large bowl or food processor, mash or pulse the chickpeas until they are broken down but still have some texture (do not puree into hummus).
5. Add the sautéed vegetables, chopped nuts, oats, tomato paste, flaxseed mixture, and seasonings to the chickpeas. Stir until thoroughly combined.
6. Press the mixture firmly into the lined loaf pan. Bake for 40–45 minutes until the top is golden and the loaf feels firm.
7. Let the loaf rest in the pan for at least 15 minutes before slicing to prevent it from crumbling.

Ingredients

• 15 ml extra virgin olive oil
• 1 large onion, finely diced
• 2 medium carrots, finely chopped or grated
• 2 sticks of celery, finely chopped
• 3 cloves of garlic, minced
• 200g mushrooms, finely diced (adds a “meaty” texture)
• 100g dried red or green lentils, rinsed
• 800g canned chopped tomatoes
• 30g tomato purée
• 500ml water or home made vegetable stock
• 1 tsp each of dried oregano and dried basil
• 1 tbsp balsamic vinegar (optional, for depth)
• Salt and black pepper to taste

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery. Cook for 10–15 minutes until softened and starting to sweeten.
2. Stir in the mushrooms and cook for another 5 minutes until they release their moisture.
3. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the tomato purée and dried herbs for 1 minute.
5. Add the rinsed lentils, canned tomatoes, and water.
6. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes (depending on the type of lentil used) until the lentils are tender and the sauce has thickened.
7. Stir in the balsamic vinegar (if using) and season with salt and pepper to taste.
8. Serve over pasta of choice.

Ingredients

• 200g dried green or brown lentils (rinsed)
• 1 large onion, finely diced
• 2 medium carrots, diced
• 2 sticks celery, finely chopped
• 200g mushrooms (chestnut or button), chopped
• 3 cloves garlic, minced
• 2 tbsp tomato puree
• 1 tbsp Tamari or Soy Sauce (look for organic versions with minimal ingredients)
• 500ml water or home made stock
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp extra virgin olive oil
• 1kg potatoes (floury variety like King Edward or Maris Piper)
• 25g butter and 50ml whole milk
• salt and pepper to taste

Method

1. Peel and chop the potatoes into 2cm cubes. Boil in salted water for 15–20 minutes until soft. Drain well and mash with the butter and milk until creamy. Set aside.
2. Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery and cook for 5–8 minutes until softened.
3. Stir in the mushrooms and garlic, cooking for another 3 minutes.
4. Add the tomato purée, tamari, and dried herbs, stirring for 1 minute to release the aromas.
5. Add the dry lentils and water/homemade stock. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the lentils are tender and most of the liquid has been absorbed. Season with salt and pepper.
6. Preheat oven to 200°C (180°C Fan).
7. Transfer the lentil mixture into an ovenproof baking dish. Spread the mashed potatoes evenly over the top and roughen the surface with a fork to create crispy ridges.
8. Bake for 25–30 minutes until the potato top is golden brown and the filling is bubbling. Allow to sit for 5 minutes before serving.