60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient by MCIA

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Season with salt and pepper to taste. Pour mixture into a blender (processor) to purée then strain. • Return soup purée to saucepan and warm through. Stir in coconut milk and mix well. Ladle into serving bowls and serve immediately. SOUPS 29 >> snacks & salads three-pea salad with mint lemon dressing 32 savoury black-eyed bean curry 35 hummus (chickpea paste) 36 black bean cakes 39 curried chickpeas 40 refried beans 43 chickpea salad 44 pea and mint frittata 47 beans on toast 48 peas with bacon and onions 51 yellow split pea croquettes 52 braised soy beans 55 falafel (chickpea balls) 56 tuna and bean salad 59 cauliflower with spicy mung beans 60 pea and bean salad 63 31 three-pea salad with mint lemon dressing Ingredients Sugar-snap peas Snow peas Green peas Bacon Onion Raw peanuts Parmesan cheese (optional) Salad Dressing Olive oil Lemon juice Garlic Dijon mustard Chopped fresh mint leaves Salt Ground black pepper 32 S NACKS & SAL A DS This three-pea salad is very refreshing and therefore perfect for on a hot summer day.

Ladle into serving bowls and serve immediately. SOUPS 29 >> snacks & salads three-pea salad with mint lemon dressing 32 savoury black-eyed bean curry 35 hummus (chickpea paste) 36 black bean cakes 39 curried chickpeas 40 refried beans 43 chickpea salad 44 pea and mint frittata 47 beans on toast 48 peas with bacon and onions 51 yellow split pea croquettes 52 braised soy beans 55 falafel (chickpea balls) 56 tuna and bean salad 59 cauliflower with spicy mung beans 60 pea and bean salad 63 31 three-pea salad with mint lemon dressing Ingredients Sugar-snap peas Snow peas Green peas Bacon Onion Raw peanuts Parmesan cheese (optional) Salad Dressing Olive oil Lemon juice Garlic Dijon mustard Chopped fresh mint leaves Salt Ground black pepper 32 S NACKS & SAL A DS This three-pea salad is very refreshing and therefore perfect for on a hot summer day.

Transfer to a serving dish, garnish as desired and serve immediately with white rice. S N AC K S & SAL AD S 55 falafel A national dish in Israel, these spicy chickpea balls may be served as light snacks with drinks or as an unusual first course of a meal. (chickpea balls) Makes about 20 Ingredients Boiled chick peas Water Egg Salt Ground black pepper Gound turmeric Chopped fresh coriander leaves (cilantro) Ground cumin Cayenne pepper Garlic Method 450 g (1 lb) 90 ml (3 fl oz / 3/8 cup) 1, lightly beaten 1 tsp 1 1 /2 tsp /2 tsp 2 Tbsp 1 /4 tsp 1 /4 tsp 1 clove, peeled and crushed 1 Tbsp Olive oil Fresh white breadcrumbs 50 g (2 oz) Plain (all-purpose) flour 50 g (2 oz) Cooking oil for deep-frying Sauce Yoghurt Cucumber 56 S NACKS & SAL A DS 125 ml (4 fl oz / 1/2 cup) 1, seeded and grated • Place chickpeas in a blender (processor) and blend to a smooth paste.

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