Pulses are wonderful things regardless of if you are vegetarian or not. They are low in fat, high in fibre, high in protein and they release their carbohydrates slowly which is good for controlling diabetes and keeps you fuller for longer. You’ll all of certainly eaten at least one type of pulse in you life, the haricot bean. For those who are still unsure where they have eaten a pulse before, haricot beans are the beans that are found in baked beans. I personally love cooking with pulses but they don’t seem to very common in westernised diets so I thought I’d look into some easy every day common recipes that you can throw some pulses in. I’ve already put pulse into the mince and the Shepard’s pie recipe I’ve put up previously so lets try and do something completely different. A student stew which is simple on ingredients but big on flavour.
- 1 small leek
- 1 small carrot
- ½ tablespoon olive oil
- 1 x 210 g tin of chickpeas
- 2 tablespoons natural yoghurt
- the leek into 1cm rounds, and trim, peel and dice the carrot.
- Heat the oil in a medium pan on a medium heat, add the leek and cook for 5 minutes or until softened, then add the carrots along with 200ml water.
- Drain and add the chickpeas.
- Bring to the boil, cover with a lid, then reduce to a simmer for about 15 minutes, or until the vegetables are tender.
- Leave to cool slightly, then stir through the yoghurt. You can Mash until fairly smooth, with some soft lumps, or leave chunky then serve.