For the love of legumes
Let’s get something straight once and for all: legumes are not in the least bit boring.
Legumes are a staple in many cuisines due to their versatility, simplicity and flavour. From chickpeas to lentils and borlotti beans, we’re dishing out 12 easy, hearty recipes that not only pack a nutritional punch but also satisfy your taste buds. Get ready for a bean bonanza that proves healthy eating can be downright scrumptious!
These cheesy, tomatoey chickpeas cooked in the oven au gratin make for a low-cost, high-reward recipe that serves as a love letter to beans. We suggest you serve this dish smoking hot with a few crostoni as a side or appetizer. But you could also do what we do and eat the whole thing as a main!
Polenta with kale and chicpea ragù
The celebrated Italian inventiveness has paved the way for an array of lip-smacking and inexpensive recipes, such as this vegetarian ragù prepared in bianco, meaning without tomatoes. It’s evidence that with a little imagination and flair, you can prepare knockout dishes with only a handful of ingredients. Here’s a new, easy, and hearty meal for your repertoire.
In southern Italy, where this recipe originated, pasta e fagioli is traditionally eaten on New Year’s Day to start the year off right and bring us good luck. Success in every bite whether it’s January 1st or June 24th.
Think pasta e fagioli, but even more comforting. This dish is found all over Italy because it’s budget-friendly and simple — and simple in Italy always means satisfying! Stefano pasta and sauce, a few extra ingredients and you’ve got your weeknight meal sorted!
Tuscan chickpea and pastina soup
When you’re looking for a heart-warming and hearty soup, look no further than Tuscany. Packed with vegetables and legumes, this soup is filling and tasty. Simplicity in a bowl! Serve it with parmesan cheese and a nice crispy bread roll.
Zucchini, chickpea and burrata salad
If you’re looking for new ways to enjoy zucchini, your quest stops here. We have the perfect hearty salad for you! This recipe bursts with freshness thanks mainly to the pickled touch and the hint of fresh lemon, dill, and mint. Chickpeas then come in for roundness and protein, while burrata serves a hearty portion of creamy goodness.
Did you know that lentils and sausages are a dynamic duo? My mother Elena has served us this recipe for years, often when the cold weather arrives. This hearty dish is a specialty of northern Italy, and it has become a true classic in our home. The whole family loves it, and it can be frozen for when you’re in a rush. Lentils are really next level!
These chickpea fries — known as panelle di ceci in Italian — are pretty easy to make at home. Served with marinara sauce as a dip, they are perfect to nibble on with wine or cocktails before a meal or as a snack. Beware thought, they are slightly addictive!
From the Tuscan foothills to your dining room, this typical country dish is best enjoyed after a day out, no matter the season. The braised sausages go well with a simple salad or fresh greens. And…don’t forget the bread to mop up the sauce!
Where would we be without our wonderful team and everything they bring to the table! Here’s a dish from Caroline’s mother-in-law. This vegan stew challenges everything we thought we knew about eggplant; what an incredible vegetable! Served as a side dish or main course, it’s perfect for warming up the winter.
Inexpensive and great alternative to store-bought dips, this recipe is also a great way to get kids to eat their legumes. You can store this protein dip in the fridge for several days, which makes it perfect for lunchboxes. Serve it with your favourite raw vegetables, croutons, crackers, and for that special touch, use a good extra virgin olive oil and freshly squeezed lemon.
It’s amazing what a few humble beans can turn into with a little patience, love… and maple syrup! Without reinventing the wheel completely, our version gives a nod to Italian tradition by switching the classic lard with pancetta and by adding our authentic sausages to the mix. Don’t forget to make a bit extra—it freezes really well!
