How to turn the humble legume into a scarlet stew, a speedy fish supper, a winning way with lamb and a stunning slow‑cook curryTake part in our next theme, TRIFLE! Upload: theguardian.com/witness; email: recipes@theguardian.com; or post them on Instagram @guardian_cook #RRS #trifle by noon on Wednesday 13 April. Conditions apply. Selected recipes will appear in Cook and online on 23 April.It might be a pale legume with a dry, crumbly nature, yet the chickpea is a culinary force to be reckoned with. Dried and ground, it makes a mean pancake; boiled and crushed with tahini and garlic, a paste that Read More

Source:: The Guardian