By John Allan
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Extra resources for Catalogue of indian coins in the British museum coins of the moghul emperors
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The beans can be made ahead and chilled until you’re ready to bake. TAKES 1 HOUR 10 MINUTES • SERVES 8 3 × 400g cans haricot beans, drained and rinsed 500g/1lb 2oz passata � tbsp sweet smoked paprika 1 tbsp red wine vinegar 1 tbsp dark muscovado sugar 100g/4oz bacon lardons 5 medium eggs 125ml/4fl oz skimmed milk 8 slices white or brown bread, crusts removed and halved to make triangles 1 Heat oven to 220C/200C fan/gas 7. Tip the beans into a large baking dish with the passata, paprika, vinegar and sugar.
TAKES 55 MINUTES • MAKES 30 200g/7oz baby leaf spinach 400g can chickpeas, drained and rinsed 100g/4oz feta 2 tsp ground cumin 100g/4oz plain flour, plus extra for rolling vegetable oil, for frying low-fat tzatziki or houmous, to serve 1 Pour a kettle of boiling water over the spinach in a colander. When cool enough to handle, squeeze out any water – do this really well or your falafels will be too soft. Pulse in a food processor with the drained chickpeas, feta, cumin and plain flour until just combined.
Will keep in the fridge for up to 3 weeks. PER TBSP 93 kcals, protein 3g, carbs 1g, fat 8g, sat fat 1g, fibre 1g, sugar 1g, salt none Warm Mexican bean dip A superhealthy, easy and freezable dip that counts towards your 5-a-day. What more could you want? TAKES 30 MINUTES • SERVES 8 1 onion, chopped 1 tbsp olive oil 1 tsp soft brown sugar 1 tsp wine vinegar 1 tsp Cajun seasoning 400g can mixed beans, drained and rinsed 400g can chopped tomatoes with garlic chopped avocado, to garnish (optional) tortilla chips, for dipping (optional) 1 Fry the chopped onion in olive oil until soft.
Catalogue of indian coins in the British museum coins of the moghul emperors by John Allan
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