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Although we might occasionally dip into a pot of houmous, crack open a tin of baked beans or order lentil dhal with our curry, we lag far behind the rest of the world when it comes to eating pulses – the dried form of leguminous vegetables such as chickpeas and lentils. But with calls to eat less meat and the recent rise in veganism, pulses are gaining in popularity.

Did you know…?

The thick liquid from cooked (and tinned) pulses is called aquafaba – bean juice – and can be used in vegan cooking in place of eggs and egg whites. Chickpea aquafaba is particularly popular. Use as an emulsifier (in vegan mayo, for instance – blitz for 10 seconds with mustard, vinegar, oil and salt – and even ice cream) or whip to use in vegan cakes, meringues and mousses. If the liquid is watery, it needs reducing to the thickness of egg white before use.

British-grown pulses are having a revival. The sustainable Suffolk farmers Hodmedod grow a wide range of edible pulses, from haricot and fava beans, which make robust houmous and falafel, to split yellow peas (great in dhals) and carlin peas (aka black badger peas) that are a great earthy alternative to chickpeas.

llPulses are the only food that are classed as both a vegetable and a protein. Although chickpeas and lentils are what’s known as ‘incomplete’ proteins, they become ‘complete’ when combined with whole grains, providing the amino acids the body needs. They’re also gluten free, low in cholesterol and a good source of fibre, folate, calcium, iron, zinc and vitamin C.

Pulse growing is resourcefriendly. Growing 1kg pulses uses as little as a tenth as much water as it takes to produce 1kg beef. Bristol hosted the first British Dal Festival in 2018, a city-wide celebration of pulse dishes from across the world.

Pulses are known for their, erm, explosive qualities – but adding ginger, cumin and fennel seed is thought to moderate their windy effects.

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