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| This recipe was inspired by a dish from Rebel Recipes's Instagram feed. The main difference is that we used dried chickpeas, put a bit of ras el hanout in the marinade and used Liberty Fields Dorset apple balsamic and apple syrup instead of balsamic and maple syrup. |
British Chickpeas. That was something we never really imagined we’d be able to write 10 years ago.
When we started Hodmedod in 2012 we knew that for various quite complicated historical reasons the pulses people liked to eat in the UK (chickpeas, lentils, haricot beans) weren’t the ones that grow well here well (peas, fava beans).
We set about trying to change those habits (and we’ve had a fair bit of success), but we also began working out whether we could grow some of the ‘tricky’ pulses. We and the farmers we work with have learned a lot - we’re pretty good at lentils now - but it’s all still been hit and miss, especially with chickpeas.
But here’s the thing; the small crops of chickpeas we’ve had have been unbelievably delicious and keep us trying
Serves 2 to 3
IngredientsFor the Chickpeas:
For the tofu:
To serve
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MethodFor the Chickpeas:
For the tofu:
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
