Chickpea ragout starts with a pot of soaked chickpeas that you simmer until they’re tender but not mushy, about 45 minutes. The sound of them gently popping as they cook … Read more

I start by rinsing the lentils until the water runs clear, then soaking them for about 20 minutes while I chop the carrots and bell peppers. The sound of the … Read more

The first thing you notice when frying tofu for this masala is the sharp sizzle and the smell of nutty oil. You need to get that crispy edge first, so … Read more

Making paneer kofta means getting your hands into the mixture, feeling the soft paneer and mashed potatoes combine, then shaping little balls that are just a touch crumbly. There’s a … Read more

Rinsing chickpeas is the first step, feeling their firm, round shape slip through your fingers under a gentle squeeze. It’s a messy process, but worth it for that clean, dry … Read more

Starting this recipe means getting your hands a little dirty—chopping carrots, peeling potatoes, mashing them to a fluffy heap. The mess of flour dust on the counter and the smell … Read more

Getting these tofu skewers ready means dealing with that sticky marinade and threading each piece onto the skewers without tearing the tofu. It’s a messy, satisfying process where you feel … Read more

Cooking this bean chili means standing in front of a bubbling pot, stirring every now and then to prevent sticking, while the smell of cumin and smoky spices fills the … Read more

Pulling canned chickpeas out of the jar, I give them a quick rinse under cold water—no soaking, no fuss. Chopping onions and tomatoes directly on the cutting board, I keep … Read more