Browse recipes

A revithada-style chickpea stew: soft, warming and quietly spiced with cumin and smoked paprika. Ready in half an hour and lovely spooned over rice.

Chickpeas simmered in coconut milk with thyme and allspice, finished with spinach. Mellow, quick, and entirely from cans and a bag of leaves.

The most shareable thing in the booklet: a tray of tortilla chips scattered with cumin-spiced black beans, drizzled with blender cashew queso, then loaded with salsa, avocado, pickled jalapeños and cilantro.

Red lentils collapsed into coconut milk with cumin and ginger. No soaking, no technique, and it thickens itself while you set the table.

Canned tomatoes and white beans simmered with garlic then blended smooth, so the beans do the work of cream. Fifteen minutes of cooking and almost nothing to chop.

Garlicky white beans wilted down with kale and lemon in a single pan. Substantial, cheap, and on the table in twenty minutes.

Peppers and onions softened down with harissa and white beans until jammy. One pan, big flavor, and almost entirely from cupboard and freezer.