Comments on: What to do when you don’t have enough broad beans for your recipe

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By: sahrish ali

sahrish ali — Tue, 11 Sep 2012 03:00:21 +0000

Great idea to use chick peas. I’ve never tried chick peas with bread but this recipe looks delicious and easy to make.
Thanks for recipe.

By: lizzie - strayed from the table

lizzie - strayed from the table — Thu, 02 Aug 2012 07:48:23 +0000

I love broad beans but chickpeas are so versatile. I could do with some broad bean spread on toast for breakfast.

By: sophie

sophie — Tue, 24 Jul 2012 16:53:33 +0000

In reply to France @ Beyond The Peel. Hi France, yes, I don't think I would mind the small amounts of beans so much if it didn't take so long to peel them! Still, it doesn't feel quite so much of a chore as the season is so short

By: sophie

sophie — Sun, 22 Jul 2012 20:36:57 +0000

In reply to Elaine.

Aaah, thank you Elaine – very happy to have contributed to your kitchen and garden in some way.

With a pretty small plot I’ve decided that broad beans aren’t a good use of space for me at the moment so I’m going to leave the growing to somebody else (I had a major aphid problems with my last homegrown patch of broad bean and they didn’t do so well)

By: sophie

sophie — Sun, 22 Jul 2012 20:33:47 +0000

In reply to kathryn elliott. Thanks Kathryn - I was compelled to have a quick look at the nutrition info as the chickpeas work as such a good substitute. A bit surprised that the chickpeas had slightly less fibre (not the way round I would have guessed)

By: Elaine

Elaine — Sat, 21 Jul 2012 06:09:19 +0000

I admire your ingenuity with ingredient substitutions and your patience with podding beans :-). This recipe and the way you used it, as a spread on toast, really appeal to me. You’ve motivated me in at least a couple of ways with this post. One, to finish shelling all the peas last evening, even though it made for a long session at the kitchen counter. And two, to sow some broad beans in fall.

The photos are lovely.

By: France @ Beyond The Peel

France @ Beyond The Peel — Fri, 20 Jul 2012 17:57:29 +0000

Lovely recipe and handy suggestion. Now if only there was a quicker way of getting those skins off the beans…..

By: kathryn elliott

kathryn elliott — Fri, 20 Jul 2012 07:06:47 +0000

What a lovely recipe Sophie. I do like the combination of lemon, chilli and parmesan with the broad beans. AND great idea to substitute chickpeas. I’ve never done the nutritional comparison between the two, or even thought about how similar they are in texture. But I can see this would work very well. Thanks for posting.