- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This vibrant take on South Asian kitchari from Hema Mavers brings together split or naked peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices. |
This recipe would work equally well with any of our split or naked peas, including flamingo peas, yellow and green. Split and naked peas cook a lot quicker than whole and although the peas are soaked in this recipe, it is not essential.
Serves 4
Ingredients
|
Method
|
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
