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On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Socca pancake

By Liz Earle

Serves 2 | Prep 15 mins | Cook 20 mins | Calories 414 (per serving)

75g (2¾oz) gram (chickpea) flour

¼ tsp turmeric

sea salt and freshly ground black pepper

2 tbsp olive oil, plus

1 tsp for frying

½ a red onion, thickly sliced

1 tsp ground coriander

1 tsp ground cumin

2 garlic cloves, sliced

½ a 400g (14oz) tin of chickpeas, drained

100g (3½oz) asparagus tips

100g (3½oz) purple sprouting or tenderstem broccoli

½ a red pepper, deseeded and sliced

50g (1¾oz) kale, finely chopped

½ a lemon, to squeeze over

1 Sift the flour and turmeric, along with a good pinch of salt, into a bowl and make a well in the middle. Gradually pour 150ml (5floz) water into the middle, whisking constantly. Set aside for 15 minutes while you prepare the topping.

2 Heat a tbsp of the oil in a frying pan and stir-fry the onion for 5 minutes over a medium heat until starting to soften. Stir in the spices, garlic and 1 tbsp water and cook for 1-2 minutes. Add the chickpeas, asparagus, broccoli, pepper and kale and continue to stir-fry for 5 minutes until the vegetables are tender. Season well and cover to keep warm.

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About Vegan Food & Living Magazine

Are you a vegan that's cooking on a budget? This issue is for you! The April edition is packed with dishes that compromise on the cost rather than the flavour. Also, we check out the history of plant milk, get creative with tacos, have fun foraging and discover the top 10 ingredients with medicinal benefits. We've also increased the number of pages in this issue to 132, so there are even more great features for you to check out, including our special eco section. Here you can find out what happens to your waste, we reveal the best way to cut down on plastic and share seven easy eco swaps you can make today. Plus this issue comes with a free meal planner wall chart.