Author: Dawn Perry
Author: Marisol Benadayan-Bennaroch
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Author: Susan Friedland
Author: Molly Wizenberg
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
Author: Georgia Downward
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Author: Wendy Giman
Author: Molly Stevens
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Author: David Tamarkin
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Author: Katherine Sacks
Grab some olives and try our Mediterranean Salad! Salty, tangy and delicious, Feta Cheese Mediterranean Salad makes any meal into a special occasion.
Author: My Food and Family
Author: Gina Marie Miraglia Eriquez
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Cara Brunetti Hillyard
Author: Melissa Clark
Author: Pat Neely
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
Author: Dede Spaith
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Lidia Bastianich
Author: Joan Lang
Author: Huma Siddiqui
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
Author: David Kamen
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell