The pumpkin curry with chickpeas is an excellent, healthy and tasty veggie alternative to traditional curry dishes. Serve with a bowl of rice.
Rolls with chickpea salad
An easy recipe for healthy and tasty vegetarian rolls that everyone loves!
250 g of drid chickpeas
2 stalks of celery
1 red onion
15 g of capers in salt
Half a spoonful of minced coriander
90 g of vegetable mayonnaise
1 spoonful of mustard
10 soft rolls
1 bunch of arugula
Salt and pepper to taste
Let the chickpeas soak overnight. Cook them in slightly salted water until tender. Clean and mince the celery, soak the capers in lukewarm water and chop the onion finely. Rinse and drain the arugula. Put the boiled and drained chickpeas, vegetables, capers, coriander, mayonnaise, mustard and a pinch of black pepper in a large bowl. Blend carefully.
Fill the rolls with two spoonful of this mixture and add a few arugula leaves on top. Secure the rolls with a toothpick and put a gherkin on it. Serve the rolls with chickpea salad within an hour.
Baked crunchy chickpeas are easy to prepare and perfect as a starter.
The beetroot hummus is a luscious and colourful variant of the quintessential chickpea-based antipasto.
Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
A summer good and healthy recipe that can be served as a main course if some wedges of whole grain bread are added. The tomato, falafel and aubergine tower is seasoned with Thain sauce and lemon.
From Morocco, a tasty, colourful salad that is quick to prepare. It has a fresh and deep taste, perfect for spring and summer. Here’s the recipe.