Feast on pulses

FAO 05/01/2021

Figure: Pulses come in all shapes, sizes and colours – so there’s something for everyone. ©FAO/Pedro Costa Gomes

From lentils to chickpeas, borlotti beans to black eyed peas, pulses are many, varied and very nutritious! The Pulses: nutritious seeds for a sustainable future recipe book has more than 30 recipes prepared by some of the most prestigious chefs in the world. The book begins by explaining why pulses are such an important food: they are packed with protein, fibre and micronutrients, have a low carbon footprint and are generally low-cost and accessible. It explains step-by-step how to cook them, what to keep in mind and what condiments and instruments to use. Lastly, the book takes the reader on a journey around the world, showing how pulses fit into a region’s history and culture, visiting 10 internationally acclaimed chefs as they go the market to buy pulses. Each chef prepares easy dishes and shares their best kept secrets – why not cook along with them!

See https://www.fao.org/fao-stories/article/en/c/1366126/