Pulses are the dried seeds of legumes such as lentils, chickpeas, beans and peas. They are rich in protein, fibre and minerals.

In flexitarian cooking

Pulses are the most important plant protein source and the backbone of a flexitarian diet. Combined with grains, such as dal with naan, their amino acids complement each other.

How to

Soak chickpeas and beans overnight, drain and cook in fresh water. Red lentils need no soaking and break down in 10 to 15 minutes.

Tip

Add salt only towards the end and cook cumin, fennel or ginger with them. That makes pulses easier to digest.

Related recipes

Red lentil dal with naan, Chickpea salad with falafel and sweet potatoes, Bean and burrata salad

Related terms

Hummus, Falafel, High Protein, Aquafaba