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Canned legumes from Europe : beans and lentils bring cultures together as a common food, spanning cultures and creating peace and understanding at the table. Their great taste, healthy goodness and real environmental sustainability benefits humans, communities and the planet (that is: the soil on which they are grown).
As they need less water to grow and do not need nitrogen fertilisation, legumes have a relatively low carbon footprint. In fact, growing legumes can enrich soil health by adding nitrogen to the soil, via the plant's shoots and roots. The organic matter that they produce feeds the beneficial microbes in the earth. And since the plants are able and happy to grow together with other crops, farming legumes is beneficial for biodiversity.
Apart from being a wonder food, canned Legumes from Europe are also mouth-watering! Tender, earthy, just as nature intended. And they are so versatile: chickpeas in hummus, for example. Borlotti beans in chili. Cannellini beans in minestrone. Chickpeas or lentils in pilaffs or pasta. Eating healthily could not be more delicious!
And they are so easy to prepare too. Your go-to high protein kitchen treasure, ready when you are. With canned legumes from Europe , you don't need to devote hours to soaking and cooking. You just need to open the can…
More information is available at www.legumesfromeurope.com on how and where our legumes are grown and processed as well as on our environmental commitment and on nutritional details on these high protein, high fibre, miracle plants.
Try this tasty twist on a traditional pizza recipe featuring the mighty chickpea.
Recipe: Pizza with chickpeas, olives & chickpea crust
Prep time: 2 hours and 50 minutes
Serves: 4
Ingredients for the Dough:
400 g strong flour for pizzas
120 g chickpea flour
20 g fresh baking yeast
olive oil
salt
Ingredients for the Topping:
pureed tomatoes (passata), as needed and desired
Mediterranean type black olives, as needed and desired
100 g canned chickpeas, drained
salted ricotta or other hard grating cheese such as pecorino, or parmesan, to taste
extra virgin olive oil, as desired
salt and freshly ground black pepper, to taste
Method:
Combine the two flours in the bowl with a pinch of salt, the crumbled yeast, a spoonful of oil and slowly add 250 ml of water little by little, mixing it well. This is best done in a food processor with a bread attachment or other similar appliance. Knead until the dough is smooth and elastic, then leave it to rise in a warm place, covered with a damp tea towel, for about 2 hours.
Roll the dough out to form 4 round pizza bases and place each one on a pizza pan greased with oil. Top the bases generously with the tomato passata, sprinkle them with salt, let them rest for 20 minutes then put them in a pre-heated oven at 250°C for about 20 minutes; take the pizzas out of the oven, top with the chickpeas, plenty of grated ricotta, the olives, freshly ground pepper, a drizzle of extra virgin olive oil then bake again for a couple of minutes, just enough time for the chickpeas to warm through, and the cheese to melt.
Remove from the oven and serve immediately, piping hot.
Buon appetito! Enjoy. It's from Europe !
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Contacts
Luca Forni
contact.uae@legumesfromeurope.com
+971 4 3758574
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