Search Results (135 found)
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A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.
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A tasty, filling version of a classic Mediterranean salad with chickpeas, tomatoes, cucumber, and onions tossed with Parmesan cheese, herbs, olive oil, and balsamic vinegar.
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes.
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This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
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Chickpeas, feta cheese, tomatoes, and fresh basil are dressed in a quick and easy vinaigrette sweetened with honey in this summer salad recipe. Great side dish for BBQ season.
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This Greek-style pasta salad would also be good tossed with fresh avocado and mint.
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Chick pea salad made with fresh herbs, lemon juice, and olive oil is a tasty lunch item or side dish for dinner.
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An easy yet unexpected weeknight dinner.
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Chickpea flour replaces all-purpose in this cookie recipe with peanut butter, vanilla, chocolate, and oats.
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Get Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe from Food Network