Browse recipes

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

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.

Smoky roasted sweet potato, spiced black beans, and enough lime to wake it all up. The roasting tray does most of the work.

Everything good about Mexican street corn, taken off the cob and into a bowl: charred kernels, a tangy lime dressing, chili, and a shower of herbs.

Mashed spiced black beans and corn folded into tortillas and pressed in a dry pan until crisp. Fifteen minutes and mostly from the cupboard.

A no-cook chickpea chaat that's tangy, fresh and ready in ten minutes. Chickpeas tossed with red onion, cucumber and tomato, brightened with lemon and chaat masala.

A cheap, batch-friendly workhorse: mixed peppers cooked down until silky with sweet onions and tomato, then folded through chickpeas and finished with red wine vinegar and parsley.

Fakes, the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

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

Cauliflower roasted with curry powder until the edges char, then folded through warm lentils and yogurt. One tray, one can, very little attention.

Soft yellow lentils finished with a tadka: whole spices bloomed in hot oil and poured over at the last second, so it hits the surface and sizzles.

A crunchy chopped salad of tomato, cucumber and herbs with shards of toasted pita, dressed in lemon, sumac and pomegranate molasses. Sharp and refreshing.

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.

Griddled corn cakes with a crisp shell and a soft, steamy middle, split open and stuffed with cumin-spiked black beans and mashed avocado.

Sweet, slowly-sweated leeks and floury potatoes blended into a thick, comforting soup. No cream needed: the potato does all of it.

Smoky, garlicky and thick enough to stand a spoon in. Cheap store-cupboard beans turned into something that tastes like it simmered all day.

Herby, crisp-edged falafel baked instead of fried, piled into a bowl with salad and a swoosh of tahini. All the flavor, none of the pan of hot oil.

Egypt's national dish: rice, lentils and pasta layered together under a sharp spiced tomato sauce and a heap of crisp fried onions. Carbohydrate on carbohydrate, and completely justified.

Chickpea flour whisked into a spiced onion base until it becomes a thick, smoky, deeply savory stew. One of the fastest genuinely great things you can cook from a cupboard.

Flaky hand pies filled with deeply browned mushrooms, onion and olives. The filling must be cold and dry before it goes near the pastry, or the parcels burst in the oven.

Shop-bought gnocchi roasted straight from the packet with cherry tomatoes until the gnocchi crisp at the edges and the tomatoes burst into a sauce. One tray, no boiling.

A tangy green broth built from blistered tomatillos and chilies, poured over chewy hominy and white beans. The raw garnishes (cabbage, radish, lime) are half the dish, not decoration.

No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.

Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.

A fragrant tomato, lentil and chickpea soup thick with herbs and finished with lemon. Traditionally eaten to break the fast during Ramadan, and restorative at any time.

Soft olive-oil-poached potatoes and onion set in a chickpea-flour batter, cooked slowly until the middle is just custardy. Good hot, better at room temperature.

A spicy vegetable relish of onion, pepper, carrot and beans in a curried tomato base. Served hot or cold alongside almost anything, and better the next day.

A thick, gently spiced lentil stew softened with squash-sweet carrot and finished with a hard squeeze of lime. Everyday Peruvian home cooking: cheap, filling and quietly excellent.

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

A generous vegetable soup with beans and small pasta, built on a slowly softened base of onion, carrot and celery. The kind of pot that improves every time you reheat it.

Orzo cooked risotto-style in stock so it comes out creamy without cream, finished with frozen peas, lemon and a lot of mint. One pot, twenty minutes.

Thin, lacy gram-flour pancakes studded with onion, tomato, chili and cilantro. High-protein, naturally gluten-free, and on the plate in twenty-five minutes.

Couscous steamed in a spiced tomato and chickpea broth in the same pot. No draining, no timing, and it is done in twenty minutes.

Tortillas toasted flat until they snap, spread with warm cumin-spiked black beans and topped with avocado, red onion and lime. Fifteen minutes, mostly from the cupboard.

A tray of vegetables roasted hard, spooned over shop-bought hummus with lemon and parsley. Assembly more than cooking, and endlessly adaptable.

Cauliflower roasted hard with shawarma spices until the edges blacken, piled into warm pita with pickles, salad and a garlicky tahini sauce.

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set: the lentils make it stick with you far longer than rice alone.

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

Warm waxy potatoes, sliced into thick rounds and dressed while still hot in a sharp mustard-and-vinegar dressing loosened with stock, sharpened with finely diced yellow onion. No mayonnaise anywhere near it.