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Chickpeas

Explore 141 recipes, 2 articles, 8 galleries, 48 videos, and more

Falafel with Tahini Sauce

Ingredients
  • 2 cups dried chickpeas, picked through and rinsed
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, smashed
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup coarsely chopped fresh mint
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons coarse salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Canola oil, for frying
  • Tahini Sauce
  • Quick Pickled Vegetables
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Minestrone

Ingredients
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
  • 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
  • 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
  • 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
  • 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
  • 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
  • 2 tablespoons coarse salt
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1 rind of Parmesan cheese (optional)
  • 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
  • 2 large whole basil sprigs
  • Freshly grated Parmesan cheese
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Curry Chickpea Potpie

Other Ideas:
Indian, Main course, Millet, Pot pie
Ingredients
  • 4 tablespoons unsalted butter
  • 1 cup millet
  • 2 large eggs
  • 3/4 teaspoon salt, plus more to taste
  • 2 tablespoons chopped fresh parsley
  • 8 ounces broccoli, cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 cups shredded green cabbage
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon curry powder
  • 2 large carrots, peeled and cut into 1/2-inch dice
  • 8 ounces small white potatoes, quartered
  • 1/3 cup red lentils
  • 1/2 cup canned chickpeas, drained
  • Freshly ground black pepper
  • Raita
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Moroccan Chicken Couscous

Time:1 hour
Ingredients
  • 8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
  • 3 carrots, cut into 1 1/2-inch chunks
  • 3 onions, thinly sliced
  • 1 can whole tomatoes (14 1/2 ounces)
  • 1 can chickpeas (15 1/2 ounces), drained and rinsed
  • 1 3/4 cups chicken stock, or reduced-sodium canned broth
  • 3/4 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon chili powder
  • Salt and pepper
  • 2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
  • Best Couscous
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Mediterranean Chicken Stew

Time:30 mins
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
  • Coarse salt and ground pepper
  • 3 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
  • 2 tablespoons chopped pitted Kalamata olives (about 5)
  • 1 teaspoon white-wine vinegar
  • 1/4 cup chopped fresh parsley
  • Creamy Polenta, for serving
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Chickpea Burger

Time:25 mins
Ingredients
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 4 scallions, trimmed
  • 2 slices white sandwich bread
  • 1/3 cup peanuts or almonds, unsalted
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh ginger, chopped
  • Coarse salt and ground pepper
  • 1 large egg
  • Olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup mayonnaise
  • Whole-wheat English muffins and lettuce, to serve with burgers
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Easiest Indian Stew

Time:25 mins
Ingredients
  • 1 cup long-grain white rice
  • 2 tablespoons vegetable oil, such as safflower
  • 1 medium onion, minced
  • 2 garlic cloves, finely chopped
  • Coarse salt and ground pepper
  • 1 tablespoon curry powder, plus more for garnish
  • 1 teaspoon ground ginger
  • 3 cups homemade or best-quality store-bought tomato sauce
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 tablespoon fresh lime juice, plus lime wedges for garnish
  • 1/2 cup plain low-fat yogurt
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Spiced Chickpea and Zucchini Saute

Time:35 mins
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Vegetarian Burger

Ingredients
  • 1 medium (8-ounce) sweet potato
  • 1 cup millet, (Millet is a grain available in health-food stores and many supermarkets)
  • 3 1/2 teaspoons salt
  • 1 medium carrot, peeled and cut into 1/2-inch pieces
  • 1 celery stalk, peeled to remove strings and cut into 1-inch pieces
  • 1 small onion, peeled and quartered
  • 3 medium garlic cloves, peeled
  • 2 tablespoons sesame oil
  • 1 cup shelled fresh peas, (about 1 pound unshelled) or frozen
  • 1 cup canned chickpeas
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup whole-wheat flour
  • 1/4 cup sunflower seeds, toasted
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup chopped chives
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces buckwheat, radish, or alfalfa sprouts
  • Tahini Sauce
  • Olive oil, for buns
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Chickpea and Chorizo Pasteles

Other Ideas:
Appetizers, Caribbean, Chorizo
Ingredients
  • 4 cups peeled and finely grated cassava (about 4 pounds)
  • 3 cups peeled and finely grated tanier (yautia) or taro root (about 2 1/2 pounds)
  • 3/4 cup Annatto Oil
  • 1 cup finely chopped cured Spanish chorizo (about 7 ounces)
  • 1 cup cooked chickpeas
  • 1/2 cup finely chopped roasted and peeled red pepper
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 15 large fresh or frozen banana leaves, ribs removed, cut into 6-by-7-inch pieces
  • Dipping Sauce for Chickpea and Chorizo Pasteles
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