And so starts another VeganMoFo!
This week I am taking all of my recipes from the book 'Passion for Pulses' Compiled by Nancy Longnecker.
I've had this cookbook for quite a while, but usually forget about it! I decided to use this book for the first week as pulses are really something that lacks in my weekly cooking and I need to cook with them more often. I'm excited for this week as I'm trying things I might not usually pick from this book, including Lentil Cookies and Chickpea Cookies.
Tonights dish was Persian Bean Casserole (ARSH) (pg. 68). I loved the idea of using 3 different pulses (chickpeas, kidney beans & cannellini) and throwing in some pasta is always a winner with kids.
My verdict: Quite a bland dish, but the kids liked it. Next time I would double the fried onion garnish as I really liked the taste of the onions in each mouthful - it added a little bit needed flavour.
Persian Bean Casserole (ARSH) in Passion for Pulses
Serves 8 (actually, it was just a perfect amount for the 2 adults and 3 kiddies in this family)
(use tinned or precooked peas and beans to save time)
1C (200g) dried chickpeas
1C (140g) dried kidney beans
1C (180g) dried cannellini or haricot beans
1 onion, finely chopped
2 cloves garlic, crushed
1t dried mint
10C (2.5L) water
2 1/2C pasta shells
2 bunches (4C) fresh English spinach, rinsed and chopped
1 bunch parsley, chopped
salt and black pepper
plain yoghurt for garnish (I DID NOT use this. Not a fan of soy yoghurts.)
1C fresh coriander, chopped
Soak chickpeas and beans overnight. Drain. In large pot, fry onion, 1 clove of garlic and mint in oil. Remove from pot; set aside.
Put chickpeas and beans in same pot. Add water. Bring to the boil; simmer for 1.5 hours or until beans are tender, adding more water as necessary.
Add pasta and return to the boil. When pasta is nearly cooked add spinach, parsley, salt, pepper, and the second clove of garlic. Cook for 10 minutes; remove from heat.
When arsh has cooled slightly, top with a dollop of yoghurt, and garnish with fried onion mixture and fresh chopped coriander.