There are some great recipes for cooking with pulses – peas, beans, lentils and chickpeas. Maybe you already have some; maybe you’re looking for inspiration. If you take the pulse pledge you can download a cookbook called Pulses – The Heart of Every Meal or you can buy an inspiring cookbook like Spilling the Beans by local authors Julie Van Rosendaal and Sue Duncan. It’s one of my favourites.
Beans are what 66 per cent of Canadians eat when they eat a pulse. Chickpeas are next with 53 per cent of us having eaten them in the last six months and lentils are lowest with only four out of 10 people having tried them.
I chose a few recipes from Pulses – The Heart of Every Meal to test and I’ll share them here. Two quick tips – if you are using canned pulses – rinse them thoroughly before using to remove sodium and never add salt when cooking pulses from their dried state as it makes them tough. Continue reading