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In the late â90s and early aughts, I spent a chunk of time flying back and forth to Barbados and Grenada. Although the boyfriends turned out to be duds, I began a love affair with a force that proved far more reliable and enduring â the food and the drink.
It was on these two islands, a stoneâs throw from Trinidad, where I got schooled in the foodways of the eastern Caribbean, where African flavors, techniques and influences collide with south Asian ones, plus Amerindian, Chinese, Latin American and European. Itâs where I had so many firsts, from breadfruit cou-cou and pickled souse to chadon beni (AKA the herb known as culantro) and chickpea âdoublesâ from the petrol station.
Highlights
Chickpeas are loaded with protein
Chole or chana are liked by people across age groups
There are only a few cuisines as rich, wide and diverse as Indian. You take any vegetable and it would have at least 25 famous preparations, and about 15 less popular ones. India is also the land that loves its legumes. From
rajma, to
cholia, masoor to
matki- there are several such legumes that are prepared in a myriad ways across the nation, but the way we have embraced chickpea as a part of our life needs a separate chronicle of its own. Chickpea is possibly one of the most versatile legumes we know of, and we our range of chickpea curries is proof. From Punjab s
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Chef Matthew Kenney has released a line of plant-based foods called PlantMade! His signature dishes include Chickpea Curry, Jackfruit Carnitas, Cacio E Pepe Mac & Cheeze, and his Cauliflower Steak.
Kenney is the author of 18 cookbooks and has opened 30 restaurants in his tenure. He’s brought plant-based food to the masses, and now he’s made meals for people to enjoy at home.
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A long-time plant-based advocate, Kenney made the meals to help bring plant-based food to the masses. “Food is not meant to satisfy our cravings, addictions, and indulgences. It is meant to fuel us, to sustain us, to give us positive energy and create one big sustainable ecosystem,” saysKenney.
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