Legumes & Grains

Beans, lentils and chickpeas have been a staple food around the Mediterranean for thousands of years, where many delicious preparations evolved for these humble but nutritious legumes. Most legumes are available pre-cooked in jars but I prefer the taste and texture of self-soaked legumes: just soak in cold water for 12 hours, drain and cook until soft. I usually cook large batches and freeze them so I have  steady supply of ready-to-use legumes.