Recipes For Change: Chef Bowerman’s take on cooking from home under lockdown

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Recipes For Change: Chef Bowerman’s take on cooking from home under lockdown

As the world adjusts to life with COVID-19, we’re asking our Recipes for Change chefs to check in and let us know how they’re carrying on – and also share some world-class recipes that you can make with ingredients you’ve already got in your home cupboard.

In this message, Michelin-starred Chef Cristina Bowerman says hello from Rome, where she’s safe and sound. She also shares two simple and nutritious recipes involving chickpeas.

As Chef Bowerman knows, many farmers in developing countries are already living on the front lines of climate change – and now they must contend with the added threats to their health and the knock-on economic effects brought by the global coronavirus pandemic.

For the past five years, IFAD’s Recipes for Change chefs have been visiting IFAD projects on the ground to raise awareness of how IFAD is working with farmers to build a resilient future. And as Chef Bowerman reminds us, IFAD is continuing its support for these farmers even as the current situation unfolds – it’s more important now than ever.

Chickpeas two ways – hummus and pasta & bean soup


  • Chickpeas, 1 part beans to 3 parts water
  • 1 clove of garlic

For the hummus

  • 1 teaspoon olive oil
  • Lemon juice, to taste
  • Tahini, to taste
  • Cumin, to taste
  • Salt, to taste

For the soup

  • Olive oil
  • Soffritto mix: onion, celery and carrot, finely chopped
  • Salt, to taste
  • Small pasta (e.g. filini), fresh or dried, in the same proportion as the chickpeas


  1. Soak the chickpeas in water overnight.
  2.  In the morning, change the water and add the garlic clove to the mix.
  3. Cook on low heat until the chickpeas are cooked nearly all the way through.
  4. Divide the chickpeas into two parts.


  1. In a blender, combine the chickpeas, seasonings and olive oil.
  2. Blend until smooth.

This makes a wonderful dip!

Pasta & bean soup

  1. Add olive oil to a pan. Heat the onion, celery and carrot for 3 to 5 minutes.
  2. Add the chickpeas, pasta, and salt, along with enough water to make a soup.
  3. Cook until one minute less than the cooking time specified for the pasta.
  4. Turn off the heat and allow the soup to sit for several minutes.
  5. Serve warm, with another dash of olive oil.