A complete couscous dish with lamb leg, vegetables, roasted peppers, confit onion with raisins and chickpeas, with two couscous cooking options: boiled or steamed.
A comforting casserole of chickpeas with tender spinach and egg, combining soft textures with a touch of vegetal freshness.
A dish of broad beans with sausages, bacon, spring onion, spring garlic, mint and white wine.
A fresh salad where cooked chickpeas are mixed with carrots and zucchini cut in julienne, offering a crunchy and smooth combination full of flavor.
Smooth and creamy hummus made with cooked chickpeas, rich sesame, and a fragrant touch of cumin or anise.
Guide to soaking, cooking, and storing dried legumes.
The Catalan Table
