Legumes recipes for autumn
Experts advise including pulses in the weekly menu three or four times. In warm months, they shine baked in the oven or tossed into cold salads with vegetables. As autumn arrives, people crave comforting, hearty dishes—recipes that nourish while the air turns crisp.
Legumes carry a long tradition. They appear on storied plates like cocido or fabada, yet there are countless simple, tasty ways to weave them into a weekly lineup. Here are three easy options: one starring chickpeas, one built around lentils, and a third featuring beans.
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Spinach with chickpeas stands tall in the kitchen folders of regional cuisine. The version here adds boiled eggs for extra protein. To begin, chickpeas are soaked for eight hours to soften them. An onion and two garlic cloves are chopped and sautéed in a little oil until fragrant.
A plate of chickpeas, the chickpea stew called potaje de garbanzos, is a traditional Spain dish with ingredients laid out clearly. Next, a tablespoon of cayenne pepper is stirred in with salt, and everything is mixed well. The chickpeas then go into a pot and are covered with broth. The mixture simmers for about an hour. Large potato pieces join the pot and cook with everything for another quarter hour. Finally, two handfuls of chopped spinach are folded in and cooked for a final 15 minutes.
Meanwhile, two eggs are cooked in a small pan. When the casserole is ready, the chopped eggs are folded into the mixture for a richer texture.
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To prepare a lentil hummus, start by roasting thirty grams of sesame seeds until they turn golden. While they roast, half a lemon is squeezed, and a jar of lentils is opened and rinsed to remove all liquid. The lentils are thoroughly washed to assure a clean texture.
After the seeds are ready and the lentils are prepped, everything goes into a blender with a splash of olive oil, a little water, and a pinch of salt. The goal is a smooth, creamy paste that stores well in the fridge for a quick dinner or snack with bread or carrot sticks.
Another simple option uses canned white beans, two large pieces of chopped cod, one onion, a red pepper, a green pepper, and extra virgin olive oil. First, rinse and drain the beans until no can liquid remains. Then place them in a microwave-safe dish and heat for about one minute. Let it cool slightly, then transfer to a large bowl. Crumble the cod into the mix and add the chopped vegetables. Toss everything together and finish with extra virgin olive oil and a touch of salt. A few black olives for garnish lend a final touch of color and flavor.
The beans, vegetables, and cod blend into a bright, satisfying salad. This is a dependable, energy-rich option for autumn days when a hearty, wholesome meal is desired without heavy prep. All of the recipes above are practical, tasty examples of how pulses can anchor weekly menus with variety and ease, honoring traditional flavors while keeping it modern for home cooks across North America.