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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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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
