A Huge Collection of the Best Ever Chickpea Recipes

Chickpeas, and the flour made from ground chickpeas feature strongly in our kitchen.Β  Today we want to share with you our most favourite chickpea and chickpea flour recipes. Many of these recipes have been on our kitchen’s menu for over 20 years! They have been shared via our previous blog Food Matters from 1995 – 2006, in person with friends, and through this blog that has been running from 2006.Β  The older recipes of course don’t show the fashionable food styling that is current today, but here we believe in food for sustenance, food for flavour, and healthy food to keep the body healthy. We are not so much about food for entertainment. I do hope you enjoy.

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Loquat Sweet Lassi | Indian Sweet Locquat Yoghurt Drink

It is loquat season as I write, and luckily our tree is laden down with fruit. Funny little things the fruit needs to be used straight off the tree, otherwise they bruise easily and can turn brown.

We make lassi with locquats, and they are delicious. Ice cold on a hot day, there is nothing better.

By the way, Loquats can also be spelt Locquats. Go figure.

Similar recipes include Black Grape Lassi, Mango Lassi, Sweet and Tangy Lassi, Strawberry Lassi, and Banana and Berry Lassi.

We have a range of sweet, fruit and salt lassi recipes for you to browse. Explore all of our Yoghurt recipes too. The Drinks recipes are here. Explore our Indian recipes and our Indian Essentials. Or be inspired by our Late Spring recipes.

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A Few Soups for MID SPRING

Oh the joy at the arrival of Spring. Daylight saving kicks in and so the days are longer, brighter and warmer. Still in transition, though, the season can have its colder days and Spring rains. We need to accommodate the weather in our food.

To help you on your way with stocks for your soups, here are the ones that we use the most

Now that you have your Spring menu organised, let’s get cooking! Many of these soups will freeze well.

Here are our best Soups for Mid Spring.

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A Collection of 30 Salads for MID SPRING

Mid Spring is still capricious – as I sit here writing a thunderstorm passes, leaving us as quickly and as unexpectedly as it came. At last we don’t need the heating on at all, and doors and windows can be opened during the warmer parts of the day. The bird life is wonderful, and the garden looks a treat.

Salads still have some substance for the cooler days of this season, but they are definitely getting lighter. Grains are there but fresh Spring produce creeps in – Asparagus, Broad Beans, Pomelo, for example. Light salads appear on the table.

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Vadai with Yoghurt

Truth be told, making Indian batters from lentils or pulses is a challenge. The Indian grinder is not available here, nor the ubiquitous mixi with its multiple contains all for a different purpose. My Indian friends pop over to India at least once a year, so their kitchens are purpose built for Indian cuisine.

You will find numerous people advise high speed blenders, like Vitamix, for grinding batters, and I bought one with this in mind (and my old blender had had its day). It was Ok, I have to say, but still hard work. At the same time I bought a popular high-mid-range food processor – high speed with a twin blade. I decided to experiment with it to make batter for these vadai, and am really happy with the result. Quick and easy, no need to use a tamper to push, as with the blender, and I wiped the batter down only twice. There was no need to add extra water. To say I am over the moon is an understatement.

These deep fried vadai, a simple form of Medhu (Medu) Vada, are made from Urad dal with a few spices. They are the type that are soaked in yoghurt for 30 mins – on their own they are a little dry. They can also be soaked in Sambar, or, as I do when I am in a hurry, serve with a bowl of seasoned yoghurt and dip each bite into the yoghurt so that you get a luxurious amount over the vadai.

Similar recipes include Horse Gram Vadai, Beetroot Vadai, Maddur Vadai, and Broad Bean and Mint Croquettes.

Browse all of our Vada and all of our Indian Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn dishes.

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Dried Apricot Pachadi

Our local Afghan shop has the most gorgeous dried apricots. They are as hard as a rock and really uninviting, but once soaked, their flavour is sweet and intense. We make a range of dishes with them, often long, slow cooked dishes of a Middle Eastern style, but we also make a South Indian pachadi (pureed vegetable or fruit in yoghurt with spices).

You might expect this dish to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the apricots retain. You can also use apricots that you have dried yourself.

Similar recipes include Onion Pachadi, Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.

Browse all of our Pachadi recipes and all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Snake Bean Sambar

Sambar! That one word is enough to have us running to the table. Today’s sambar is made with Snake Beans, also called Long Beans. It has a base of onion, carrot and potato. I have broken one of Meenakshi Ammal’s cardinal rules – only one vegetable per sambar – but I’ve kept the onion, carrot and potato to small amounts. I don’t think she will mind.

Similar recipes include Okra Sambar, Drumstick Sambar, and Green Tomato Sambar.

Browse all of our Sambar recipes and all of our Snake Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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30 Soups for EARLY SPRING

Oh the joy at the arrival of Spring. But truth be told, despite longer days and gorgeous gardens, the weather is in transition and can still be quite cold.

Our soups for this season straddle the heartier soups that reflect our transition from Winter, and the fresher, herb laden soups that echo the emergence of Spring.

To help you on your way with stocks for your soups, here are the ones that we use the most

Now that you have your Spring menu organised, let’s get cooking! Many of these soups will freeze well.

Here are 30 of our best Soups for Early Spring.

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Puree di Fava | Tuscan Broad Bean Puree

We have just a few broad beans left from our pick this week, and to shake things up a bit, I make a Tuscan Broad Bean Puree, full of butter and cream or milk. Quite decadent, but then there was only enough for both of us to snack on at afternoon tea time. Delicious! And quite different to the other purees of Broad Beans that we have made.

This is an excellent way of serving broad beans when the beans are no longer young and tender. The beans are double peeled and simmered till tender, then pureed with butter and milk or cream.

Similar recipes include Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Puree with Chilli Oil.

Browse all of our Broad Bean dishes and all of our Purees. Our Tuscan dishes are here. Or browse our Late Spring recipes.

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A Collection of 30 Salads for Early Spring

Early Spring sees the arrival of Spring rains and windy weather. While the beginning of Spring can still be cold, there are also glorious sunny days with mild temperatures. Gardens begin to bring a bounty of colour. And Spring vegetables arrive – greens, peas, broad beans, asparagus – all delicious.

Salads still have some substance for the cooler days, but begin to get lighter. Grains are there but fresh Spring produce creeps in. Light salads might appear on the table. Certainly salads are more common than during the depths of Winter.

Check out some of our other collections:

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