Tender Chickpeas in Coconut-Yogurt Sauce

Average: 4.5 (2 votes)

This recipe for Kabli Ghana Usal was offered in a 1983 issue of Back to Godhead magazine, alongside an article by Vishakha Dasi about the popularity of chicken in the Western diet. She offered the chickpeas (garbanzo beans) as a great substitute in your diet, being a good source of protein and iron, as well as fiber, vitamins A and b6, riboflavin, thiamin, niacin, calcium, phosphorous, sodium, and potassium.

Seasoned Black Beans

Average: 4.2 (11 votes)

As vegetarians it is important to make sure that we have enough protein in our diets. Many plant-based proteins must be eaten with some sort of grain in order for it to become a whole protein. Luckily for us combining plant proteins with grains is easy and delicious. For example rice and dahl, peanut butter and bread, and of course beans and rice.

Chann aur Simla Mirch (Fried Chickpeas and Peppers)

Average: 3 (8 votes)

This recipe is traditionally served with wedges of firm tomato and hot bhaturas. If you like, you can serve it with flatbreads breads and rice, or as a breakfast with yogurt and ginger tea.

Greek-Style White Bean and Vegetable Soup (Fasoulada)

Average: 3.5 (11 votes)

There’s nothing like a steaming pot of hot soup to warm you up on a cold winter’s day, and this one “does the trick.” Probably every Greek housewife has a version of fasoulada, a full bodied, thick rustic soup of white beans and vegetables. Any white beans are preferred, such as cannellini, black-eyed beans, lima, navy or haricot.

[From book "Cooking With Kurma, More Great Vegetarian Dishes".]

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