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2 months agoEveryday cooking
What to eat if you can't eat beans and pulses: an expert view | Kitchen aide
Consider lentils, maftoul, fregola, orzo, barley, emmer wheat, spelt, celeriac, parsnip, swede, and starchy options like potato or pasta as alternatives to chickpeas and beans in soups and stews.
To add texture to dishes, try roasted old bread with spices, diced rhubarb, daikon, mooli, turnip, or ginger, turmeric, and garlic along with roast vegetables and coconut milk. [ more ]