• jonwakeman on January 23, 2017

  150gm of each of chickpeas and beans!

Notes about Recipes in this book

• Fiery green beans (Loubia by harissa)

  • Breadcrumbs on June 24, 2015

    p. 110 – The author had me hooked when I read that she shared my distaste for green beans. She finds them boring, I find their furry, squeaky exteriors off-putting and I find many folks over cook them which further reduces their appeal. That said, I do like long beans and happened to have some on hand for an Indian recipe so I decided to re-purpose them in this dish and that proved to be a very wise decision. The combination of the caramelized onions, charred tomatoes and spicy/tangy Harissa sauce really excited my palate and the varied textures and colours of this dish further added to its appeal. We loved this dish and though I’d feared that 2 tsp of Harissa would prove to be too spicy, I was mistaken and glad I’d stuck to the recipe. This is a keeper and a great dish for entertaining since it’s served at room temperature. Photo here: http://chowhound.chow.com/topics/1017155?commentId=9616520#9616520

• Mung bean casserole (Qorma-e-maash)

  • Hellyloves2cook on June 27, 2020

    Made this last week. I love mung bean dishes. Great for winter time and knowing that all the veggies required were in season. Recipe is easy. We all thought it was delicious; the left overs I ate for lunch the following day. I added Kale as I wanted to use what I had. I like recipes that are adaptable and this one is one of those.

  • hihelen_westbrook on February 03, 2014

    I made this the other day, I wasn't sure whilst it was cooking as I don't like the smell of fenugreek particularly, but as we had almost all the ingredients (I swapped in a small butternut squash for the potatoes, a substitution I can wholeheartedly recommend) I went for it anyway - well it's just yummy! Warming, filling and so tasty. It also freezes fairly well. The squash disintegrated a bit but that just thickened the overall dish, hardly a catastrophe. I also added a pinch more chilli but that's just my personal taste.

• Moroccan tomato and onion soup (Harira)

  • rahiscock on August 08, 2013

    Easy and gorgeous recipe for Harira, although I did find that it needed quite a bit more water than the recipe indicated - nearly double - otherwise it would have simmered into a thick paste/stew. I served it with a generous dollop of natural yoghurt and fresh chopped coriander, which seemed to boost this recipe from 'great' to 'awesome'. Will definitely make again.

• Burghlers (Burger nabati)

  • jonwakeman on June 16, 2017

    P. 153 Replace flour with gram flour, twice amount or more so it binds.

• Mixed leaf salad with a dilly dressing (Salad-e-makhlout ua saus-e-chiveed

  • Nichill on October 08, 2022

    Delicious and different dressing, really, really good. Melds together so that none of the flavours are dominant, but beautifully balanced. (I didn’t have radishes or slice onions thinly as her blurb mentioned, but it was still wonderful.)

• Abu Zaad's ful medames (Ful medames)

  • Boffcat on February 18, 2017

    Good. I saved some if the cooking water to help loosen up the beans when re-heating.

• Green pea hummus

  • Boffcat on May 17, 2017

    Quick, easy and good. I make it without salt so that my baby daughter can eat it, and (having tried it both ways) I don't think it suffers from the omission. I plan to add a few chickpeas next time, to increase the protein.

• Herby rice with saffron vegetables (Jabzi pulao)

  • Geric on November 10, 2022

    Enjoyed this. I didn’t follow the recipe exactly as I didn’t have some of the ingredients. Rice was tasty and next time I will leave as long as suggested. Will make again.

• Kavey Eats

  It’s a book that rewards reading and absorbing as much as it does dipping in for a tempting dish from Sally’s imaginary land of Veggiestan.

  Full review

• Fuss Free Flavours

  This is a really enticing book: beautifully written, and the flavour combinations and dishes look both delicious and out of the norm for us. It’s found a rare place on our bookshelf...

  Full review

• Food Stories

  One of the most impressive things about the book is the sheer amount of work that has gone into it; you’re drawn into the story of each dish as Sally delves into the etymology of recipe names...

  Full review