Anyone can cook vegetarian food: Let there be legumes!

I know, I know – it’s the great vegetarian cliché, isn’t it?  Vegetarians eat three things: mushrooms, eggplants and chickpeas.  Generally on rice.  Or at least, that’s what a lot of caterers seem to think (sometimes, they forget about the chickpeas, though).

But legumes are actually awesome, and I’m not just saying that because I found four separate containers of dried chickpeas in my pantry-sorting expedition and desperately need to come up with ways to cook them (though I will admit that this was a part of my inspiration).

The May 2013 theme is LET THERE BE Legumes!

(Bean there, done that…)


I love chickpeas in tagines and casseroles and roast vegetable salads; kidney beans in chilli or tacos, lentils with rice and onions, cannelini beans in chilli as a mashed potato substitute, and black beans, when I can get them, in just about any Mexican-themed dish.  And, for you Northern hemisphere types, there are fresh broadbeans coming into season now, ready to go into risottos and salads and pasta dishes.

Surely, we can all find some inspiration here!  Bonus points if you start with dried legumes (please, please tell me what to do with my kilos and kilos of dried chickpeas…)…

Challenge rules can be found at the main challenge page! Don’t forget to add your post to the linky below and get the code for your own blog hop once you’re done, and please remember to link back to this page, so that others can find the challenge recipes too.

… and this is me, trying and failing to resist the temptation to end this post with a pun about Peas in our Time…

All puns aside, I can’t wait to see what you cook up this month!

PS – I really loved the Sweet Spices challenge, and I think a lot of you did, too, but it somehow fell by the wayside a bit, as people got busy.  I’m keeping the linky open for a week just in case anyone is belatedly inspired, so feel free to go have a play there, too!


This time last year…

Recipe: Fudgy chocolate and beetroot cake

Cooking for people who don’t: Half Home-Made
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5 responses to “Anyone can cook vegetarian food: Let there be legumes!

  1. Oh, wonderful! 🙂 I might just have to make falafel.

  2. Pingback: Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso-Sesame Sauce | the taste space - steam, bake, boil, shake!

  3. Sharing legume recipes is never a challenge, so I made sure to share one with chickpeas just for your pantry karma. 🙂

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