Three sumptuous and satisfying recipes from the Bold Beans cookbook that put legumes centre stage.
Chickpea satay boats
SERVES 2–3
● 1 red onion, finely diced
● 2 limes, juiced, plus lime wedges to serve
● 1 garlic clove, crushed
● 700g jar chickpeas, drained
● ½ cucumber, chopped
● 150g cherry tomatoes, quartered
● 100g sugar snap peas, sliced into thirds
● Large bunch of coriander, finely chopped
● Dried chilli flakes (optional)
● Sea salt
FOR THE DRESSING
● 4 tbsp crunchy peanut butter
● 2 tbsp rice wine vinegar or white wine vinegar
● 3 tbsp soy sauce or tamari
● 2 tbsp sesame oil
● 1 tsp white or brown miso
● 1 tbsp maple syrup or honey
● 1 tsp ground turmeric
● 1 tbsp hot sauce (optional)
TO SERVE
● 8 Little Gem lettuce leaves
● 100g cooked white rice
● Shop-bought crispy onions (optional)
● 2 tbsp sesame seeds
● Salted peanuts, crushed
● 1-2 mild red chillies, sliced
1 In a small bowl, combine the red onion, lime juice and garlic with a pinch of sea salt. Stir and set aside.
2 In a separate medium-sized bowl, combine all of the dressing ingredients and mix well.
3 Add the chickpeas to the bowl with the dressing and stir until they are fully coated in the sauce. Then add the cucumber, tomatoes, sugar snap peas and coriander, followed by the onion and lime juice mix. Toss well. Add chilli flakes at this point if you like a bit of a kick.
4 To serve, use the lettuce leaves as ‘boats’ for the filling. If using cooked rice, sprinkle some into each lettuce boat, then top with the satay chickpeas, followed by some crispy onions (if using) and sesame seeds. Sprinkle over the crushed peanuts for some added crunch, and garnish with the sliced fresh chilli. Finish with another squeeze of lime if you like it zesty.
Crispy gochujang chickpeas
SERVES 2 AS A MAIN with salad and rice
● 700g jar chickpeas, or 2 x 400g cans chickpeas, drained
● 3 tbsp neutral oil
● 1 tbsp gochujang paste
● 2 tbsp soy sauce or tamari
● 1 tbsp runny honey or maple syrup
● 2 garlic cloves, crushed
● 2 tbsp grated ginger
● Sea salt and black pepper
FOR THE CUCUMBER SALAD
● 2 cucumbers (or radishes) sliced
● 1 large garlic clove, crushed
● 1 red chilli, finely sliced
● 1½ tbsp rice vinegar or white wine vinegar
● 2 tsp soy sauce or tamari
● 1 tbsp sesame seeds, toasted
● 1 tbsp sesame oil
● 250g cooked white rice, to serve
FOR THE TOPPINGS (OPTIONAL)
● 2 tbsp sesame seeds, toasted
● 3-4 spring onions, sliced
● Nori seaweed, crumbled
1 Preheat the oven to 200°C/400°F/gas mark 6.
2 To make the cucumber salad, begin by trimming the ends of the cucumbers. Then, using a rolling pin, gently smash the cucumbers until they split (this creates a flavour you can’t achieve from just cutting, and also allows them to better absorb the seasoning),
