Holistic Vegan

Continuing my new obsession with gram flour , it was brought to my attention by a lovely person on Instagram that I haven't shared this recipe yet! I don't even have a photo, because whenever I make these they get eaten far too quickly for Instagramming. These are a satisfying and tasty flatbread that is the perfect accompaniment for curries and spicy foods. They also have a very slightly eggy flavour to them which makes them very good with tomato based curry. These cook very much like a pancake, but are quite firm and cannot be rolled up to use as a wrap. They are better torn or cut into quarters and dipped into delicious sauces or chutneys. This is another recipe that I have to credit to the amazing Ghazalla who was kind enough to teach me some of her traditional Persian and Indian recipes. It's definitely one of my favourites because they are very filling, satisfying and make the perfect contract to a hot and spicy curry. Makes 6 Ingredients 90z/255g Gram

There is no need to fear the humble dried chickpea! Dried pulses make for cheap and easy vegan yum yums, you just need to know how to prep them properly. Dried chickpeas take some time to prepare so it's best to plan in advance if you are going to use them. I've heard many complaints from people about the farty smell they give off when cooking, which also puts people off doing this. Don't worry - I've fixed this problem with this method and made them extra tasty too! Ingredients 1 cup dried chickpeas Water 1 stock cube or 1 dessertspoon of all purpose seasoning Method Place the dried chickpeas into a large glass bowl or jar. Glass is best because it allows you to easily see how much they have expanded, and whether you need extra water (or a bigger bowl...) Add about 1 pint of cold water. The chick peas will soak a lot up and expand to almost double their size - hence why I always say to use a large bowl or jug. In the video, I use a 1 li