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Article: The mighty chickpea ; With its gentle, nutty flavour, and its wonderful affinity with chillis, lemon juice and herbs, there's one pulse that sets Skye Gyngell's heart racing
- Article from:
- The Independent on Sunday (London, England)
- Article date:
- July 8, 2007
- Author:
CopyrightCopyright 2007 The Independent on Sunday. Provided by ProQuest LLC. (Hide copyright information)
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To enter the kitchen here at Petersham you have to walk through a
store cupboard which, during busy lunch periods, doubles as our
dessert section. The cupboard is lined with wooden shelves which are
packed with all the things I love to use in cooking: oils, vinegars,
condiments, honeys, spices and sugars - from palm to cane - as well
as various pickles.
But the items that fill the food cupboard more than any of these
are the grains and pulses. We've got a huge variety of dried beans,
including cannellini, borlotti, a lovely little white bean from
Spain known as arrocina, a plump, taupe bean called zolfini from
Tuscany, beautiful pale-brown lentils from Umbria, farro and
polentas from just ...
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Article: Falafel - regionally different, universally loved Chickpea ...
The Record (Bergen County, NJ);
October 16, 2002 ;
700+ words
... ... universally loved Chickpea fritter became a staple ... B Falafel - made of chickpeas (also known as garbanzo ... a fritter made with chickpea paste that has been ... croquette of mashed chickpeas and spices, or it can ... parsley 1 tablespoon lemon juice 1 teaspoon ground cumin ...
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