Salads & sides
Peach and tomato panzanella with crispy chickpeas
Roasted chickpeas bring salt and crunch to a juicy peach-and-tomato panzanella that is substantial enough for dinner.
High fibre
20 pages tagged high fibre.
Buying guides
Red pepper vs orange: which has more vitamin C?
A raw red bell pepper carries about two and a half times the vitamin C of an orange, gram for gram. Here is the data and the caveat that matters.
Soups & stews
Spiced chickpea soup with lemon
Blending all of it gives you baby food. Blending none of it gives you thin broth with things in it. Half is the answer.
Salads & sides
Smashed cucumber and peanut salad with tahini dressing
Lemon tahini gives smashed cucumber enough richness to stand beside bread or become lunch on its own.
Weeknight dinners
Harissa aubergine with chickpeas with yogurt
Roast the aubergine until deeply browned and put cold yogurt underneath, where it cools each hot, spicy mouthful.
Weeknight dinners
Crispy lemon potatoes with white beans and greens
The potatoes take the heat first, then the beans go in late so they stay creamy instead of collapsing into mash.
Salads & sides
Miso-roasted cabbage with tahini dressing
The cabbage gets a salty miso crust; the tahini stays cold and lemony, so the finished plate has both depth and lift.
Salads & sides
Charred corn, tomato and peach salad with crispy chickpeas
Sweet late-summer produce with chickpeas roasted until their edges crackle. The salad stays fresh while the chickpeas bring the substance.
Soups & stews
Charred red pepper and chickpea stew
The peppers go under the grill until they are properly black in patches. That ten minutes is the whole flavour of the dish.
Weeknight dinners
Harissa aubergine with chickpeas with warm flatbread
Make the tray saucy enough for flatbread, then warm the bread directly on the oven rack while the aubergine rests.
Salads & sides
Smashed cucumber and peanut salad with crispy chickpeas
Roasted chickpeas make this cold, crunchy cucumber salad substantial enough for lunch without losing its freshness.
Weeknight dinners
Harissa aubergine with chickpeas with toasted seeds
Toast pumpkin and sesame seeds separately while the tray cooks, then add them at the last second so they stay audible.
Salads & sides
Miso-roasted cabbage with crispy chickpeas
The chickpeas roast beside the cabbage but finish with a separate blast of heat, so they stay crisp while the cabbage turns tender.
Weeknight dinners
Harissa aubergine with chickpeas for the freezer
Cook the sauce thick and leave the fresh finishes until reheating, so a freezer portion comes back glossy rather than watery.
Weeknight dinners
Harissa aubergine with chickpeas for a one-pan dinner
Add tomatoes for moisture, chickpeas for substance and spinach at the end, so the whole dinner still comes from one pan.
Weeknight dinners
Harissa aubergine with chickpeas with pickled onions
Pickle the onions while the tray roasts; their vinegar and crunch keep the soft aubergine from feeling too rich.
Weeknight dinners
Harissa aubergine with chickpeas with tahini dressing
Roast the aubergine hard, then loosen tahini with lemon and water until it pours instead of clumps.
Weeknight dinners
Harissa aubergine with chickpeas with chilli oil
Keep the roasting gentle enough for the aubergine to turn silky, then bring the heat with chilli oil at the table.
Weeknight dinners
Harissa aubergine with chickpeas with lemon and herbs
Roast the aubergine until collapsed at the edges, then add the chickpeas so they stay crisp rather than turning to pebbles.
Weeknight dinners
Harissa aubergine with chickpeas with crispy beans
Roast the aubergine low on the tray and give the chickpeas their own hot corner, where they turn crisp and nutty.