14 chiches chich recipes

Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Pan-seared chicken breasts with sautéed leeks, bright lime zest, and sundried tomatoes served over tender zucchini spaghetti. An elegant low-carb dinner that's on the table in 40 minutes.

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.