514 chickpea recipes

Italian sausage, chickpeas, and pasta shells simmer together in a fennel-scented tomato sauce with chunky zucchini. A rustic one-pot dinner ready in an hour. Skip the sausage for a meatless version.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Vegan chickpea and mushroom bake layers tender chickpeas with sauteed mushrooms in a wholemeal roux sauce, topped with soy cheese and breadcrumbs. A British-style protein-packed casserole.

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.

Rustic Spanish chickpea soup with chorizo, ham hock, carrots, and tomato sauce simmered in chicken broth. Hearty, smoky, and on the table in just 30 minutes.

A delicious and hearty couscous stew that has several kinds of winter vegeta bles, chickpeas and dried apricots, raisins is tossed with cinnamon, paprika and cumin to spice up the flavor.

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Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

A delicious salad that's perfect to serve if your bored of the same old leaf lettuce kind.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

Fiery chickpea and butter bean pasta simmered in vegetable stock with hot chili peppers and jalapeños. A hearty, protein-packed vegan pasta that brings serious heat in just 30 minutes.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Roasted aubergine and sweet onions tossed with chickpeas, then drizzled with paprika-spiked yogurt and topped with peppery rocket. A vibrant vegetarian salad ready in 30 minutes.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.