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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 creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
These cookies are quick and easy to make. Rye and treacle give wonderful depth and richness to the flavour, pairing well with the warmth of the spices. The addition of just a bit of wheat bran to the dough adds a nutty flavour, as well as improving the texture through its moisture absorbing properties, making for chewier cookies.
A few simple additions can transform an everyday bowl of porridge into a special treat. The warming blend of spices makes this breakfast extra cosy and comforting. For an even creamier texture, you can soak the oats in milk overnight, though it’s perfectly delicious made fresh in the morning.
