SHOPPING LIST: Cooking Skills: Pulses and Beans 1, Chapter 8 (A Pulse Week)

Dried chickpeas and cannellini beans, red lentils, green lentils, tinned kidney beans, black beans and chopped tomatoes, onions, garlic, spices (cumin, smoked paprika, turmeric), rice, flatbreads or pitta, yogurt, lemons, fresh herbs, freezer bags or tubs, a permanent marker and the ingredients for the dishes you choose from earlier chapters.

A pulse supper for four (4 portions)
[ ] 1 batch of bean chilli (chapter 6)
[ ] 300 g basmati rice
[ ] 4 tbsp plain yogurt
[ ] 1 avocado, sliced
[ ] 1 lime, in wedges
[ ] 2 tbsp chopped coriander

A week of pulse meals (5 meals for 2)
[ ] 250 g dried chickpeas (cooked in a big pot)
[ ] 250 g dried cannellini beans (cooked in a big pot)
[ ] 2 tins of black beans
[ ] 2 tins of kidney beans
[ ] 250 g red lentils
[ ] 1 pack of freezer tubs

Freezing cooked beans (6 portions)
[ ] 1.5 kg cooked beans in their liquid (from chapter 2)
[ ] 6 freezer bags
[ ] 1 permanent marker
[ ] 1 tray that fits the freezer

Your signature pulse dish (your choice)
[ ] 1 pulse of your choice
[ ] 1 method from chapters 3 to 7
[ ] 1 flavour, sauce or spice mix of your choice
[ ] 1 notebook and pen

For the experiments
[ ] Freezer bags and a marker
[ ] A tray for freezing flat
[ ] Spare tins of tomatoes