legumes

Puy Lentils

These grey-green lentils, grown in the French region of Le Puy, are often more expensive than other common cooking varieties and are thought to be superior in texture (which they retain after cooking) and taste. This makes them the perfect accompaniment to more expensive ingredients […]

Green lentils

Green lentils are widely used in the Caribbean and form an essential ingredient in many soups. They are also a good choice for warm salads and stuffing.

Chickpeas

Chickpeas are the main ingredient in hummus. They are usually bought dried which require soaking overnight and then boiling or ready cooked in cans. They are nutrient dense and can be used in salads. Gram flour, which is used in Indian cuisine, is made with […]

Pigeon Peas

Pigeon peas are actually a legume and are eaten fresh when green in colour or dried when they become brown. The well-known West Indian dish “peas and rice” is made with dried pigeon peas.