Sprouted seeds, chickpeas and beans
main | summer | vegan
A complete new season’s bean feast with herbs and spices and yoghurt dressing.
Serves 2
Ingredients
200g peas
200g broad beans
100g sprouts (mung beans, radish or lentil)
400g can chickpeas
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
3 tbsp natural yoghurt
1 tbsp tahini
1 lemon juiced
handful basil leaves
salt
handful cherry tomatoes
Method
- Cook the peas in a deep pan of boiling, lightly salted water, remove them with a draining spoon and transfer to a bowl. Add the broad beans to the boiling water and cook for 5-6 minutes, until tender. Drain in a colander and pop them from their papery skins. (_There's no need to skin the broad beans if they're young and tiny - but they rarely are, so do if not. It doesn’t take long and you end up with fresh little beans.)
- Wash the sprouted beans, radish seeds or lentils under cold running water. Drain and rinse the chickpeas. Warm 2 tbsp of olive oil in a shallow pan and add the chickpeas and the cumin and coriander. Let the chickpeas fry for 5 minutes or so until they start to crisp a little.
- Mix the yoghurt, tahini and the lemon juice in a small bowl. Shred the basil leaves then stir them in to the dressing with a little salt.
- Add the hot chickpeas to the sprouted seeds, peas and broad beans with a handful of halved cherry tomatoes and toss gently together with the yoghurt dressing.