Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite. Chickpeas are combined with juicy tomatoes, refreshing cucumbers and creamy avocados all tossed in an easy homemade lemon kissed dressing. #spendwithpennies #chickpea #chickpeasalad #saladrecipe #makeaheadsalad #lunchrecipe #easyrecipe

NYT Cooking: Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your g...

NYT Cooking: Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky toma...

NYT Cooking: There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It’s earthy and satisfying, with a chile ki...

baked feta with tomatoes and chickpeas – smitten kitchen

NYT Cooking: Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn’t available.) They may be prepared several hours or up to 2 days in advance — they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron a...

Take the time to really cook the onion and garlic until they’re completely soft—this encourages them to give up all their goodness to the velvety-rich tomato broth. Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

A fragrant and spicy tomato-cream bath gives humble chickpeas a taste of the good life in this easy weeknight dinner recipe.

NYT Cooking: Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn’t available.) They may be prepared several hours or up to 2 days in advance — they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron a...

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper

<p>This soup, with its fragrant, bright green broth, is our take on Portuguese açorda alentejana. Soft-cooked eggs are a perfect garnish that also turn...

Bathe seared cabbage in turmeric-accented coconut milk until it’s meltingly tender and sweet.

Beef and Chickpea Stew Recipe | Sur La Table

Delicious recipe for Spinach and Artichoke Hummus! Love spinach artichoke dip? This recipe for hummus from dried garbanzo beans is better and healthier to!

Hero Image By The Floating Kitchen Study after study and there is still only good things to be said about garbanzo beans! Garbanzo beans or chickpeas are known for being high in protein but they are also high in minerals and fiber. They also have a low fat and low to sodium, when you use dried beans as opposed to cann

Our basic hummus recipe is supersmooth and rich in tahini, just as we like it, and can be kept in the fridge for up to three days and used simply spread over a plate, drizzled with olive oil, and eaten with a pita or bread. However, the two recipes that follow turn hummus into an altogether different thing, an exciting centerpiece of a seriously substantial meal, as it is mostly enjoyed in Jerusalem. If you prefer to stick to the basic recipe, you can vary it by folding in cooked and crushed…