Reset to All Recipes

Members' Recipes

Overhead cast iron skillet with the full dish — poached eggs, chickpeas, brick-red sauce, feta, parsley, lemon wedge, and pita alongside on warm stone.

Chickpea Shakshuka

Breakfast Brunch Chickpeas comfort food Dairy-free Dinner Eggs Gluten-free Grains & Legumes Israeli Levantine Lunch Main Course make-ahead Members Recipes Middle Eastern Module 05 North African one-pan Pulse of Life Tomato Vegan/Adaptable Vegetarian weeknight World Flavours

Why This Recipe Few dishes showcase the versatility of chickpeas better than shakshuka. A deeply spiced tomato sauce with eggs poached directly in the pan, finished at the table —...

Chickpea Shakshuka

Why This Recipe Few dishes showcase the versatility of chickpeas better than shakshuka. A deeply spiced tomato sauce with eggs poached directly in the pan, finished at the table —...

Overhead shot of the soup in a deep bowl — jet black lentils in rich amber broth, olive oil drizzle, flat-leaf parsley, a sliver of preserved lemon rind, and rose harissa alongside on a warm stone surface.

Black Beluga Lentil Soup with Preserved Lemon

Black Beluga Dairy-free Dinner Gluten-free Grains & Legumes Lentils Lunch Main Course make-ahead meal-prep Members Recipes Middle Eastern Module 05 Moroccan North African Preserved Lemon Pulse of Life Soup Vegan/Adaptable Vegetarian World Flavours

A deeply flavoured black beluga lentil soup with preserved lemon, warming spices, and fresh herbs — a Moroccan-inspired recipe from Module 5: The Pulse of Life.

Black Beluga Lentil Soup with Preserved Lemon

A deeply flavoured black beluga lentil soup with preserved lemon, warming spices, and fresh herbs — a Moroccan-inspired recipe from Module 5: The Pulse of Life.

A Dutch oven of slow-simmered turmeric chicken and chickpea braise — deeply golden chicken thighs in a rich amber spiced sauce with chickpeas, green olives, and fresh herbs.

Slow-Simmered Turmeric Chicken & Chickpea Braise

Anti-Inflammatory Braise Chicken Chickpeas Dairy-Free Dinner Ginger Gluten-Free Heritage and Longevity Main Course Make-Ahead Meat and Poultry Members Recipes Module 4 Moroccan North African Poultry Spice Apothecary Sunday Cooking Turmeric World Flavours

Bone-in chicken thighs and chickpeas braised low and slow in a turmeric, ginger, and cinnamon spiced broth with preserved lemon and green olives. The most complete expression of the module’s...

Slow-Simmered Turmeric Chicken & Chickpea Braise

Bone-in chicken thighs and chickpeas braised low and slow in a turmeric, ginger, and cinnamon spiced broth with preserved lemon and green olives. The most complete expression of the module’s...

A ras el hanout grain bowl with roasted chickpeas and caramelised vegetables over freekeh, harissa yogurt, fresh parsley and mint, and toasted almonds — North African spice tradition in a complete, nourishing bowl.

Ras el Hanout Grain Bowl

Anti-Inflammatory Chickpeas Dairy-Free adaptable Dinner Everyday Meals Gluten-Free Grain Bowl Heritage and Longevity Lunch Make-Ahead Members Recipes Module 4 Moroccan North African Plant-Forward Roasted Spice Apothecary World Flavours

Ras el hanout — the North African spice blend of up to thirty ingredients — roasted into chickpeas and vegetables and served over warm grains with harissa yogurt and fresh...

Ras el Hanout Grain Bowl

Ras el hanout — the North African spice blend of up to thirty ingredients — roasted into chickpeas and vegetables and served over warm grains with harissa yogurt and fresh...

A glass jar packed with lemons cut in an X shape and opened into a blossom, their quartered interiors visible through the glass with golden brine and coarse sea salt between them — the traditional preserved lemon cure used in North African cooking.

Homemade Preserved Lemons

Condiment Dairy-Free Fermented Gluten-Free Make-Ahead Members Recipes Module 4 Moroccan North African Pantry Staple Plant-Forward Spice Apothecary Vegan/Adaptable World Flavours

A simple salt cure, four weeks of patience, and a pantry staple that transforms stews, grain bowls, and braises. The rind is the ingredient — complex, fermented, and irreplaceable.

Homemade Preserved Lemons

A simple salt cure, four weeks of patience, and a pantry staple that transforms stews, grain bowls, and braises. The rind is the ingredient — complex, fermented, and irreplaceable.