This hearty vegetarian stew is quick and easy to prepare. Serve with yoghurt and pitta breads. Each serving provides 257kcal, 11g protein, 27g carbohydrate (of which 7g sugars), 10g fat (of which ...

For a vegetarian or vegan version of this stew, cook a large cubed aubergine instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.

Pour in 150ml (5fl oz) of bean cooking liquid and 150ml (5fl oz) of the chickpea liquid (or 300ml (10fl oz) vegetable stock if you’ve used tinned pulses). Return to the boil, and then reduce the ...

These vegan chickpea flour pancakes were an instant hit! See Vegan Chickpea Stew and Banana Oatmeal Pancakes These vegan ...

Here’s a warm and inviting vegetarian dinner. Sweet potatoes, chickpeas and chopped tomatoes form the base of this dinner ...

Here’s a warm and inviting vegetarian dinner. Sweet potatoes, chickpeas and chopped tomatoes form the base of this dinner ...