1,193 cumin recipes

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Cauliflower coconut soup spiced with cumin, turmeric, coriander, and ginger, finished with coconut cream and borlotti beans. A hearty vegetarian soup with warming Indian-inspired flavors.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.

Hearty vegan chickpea loaf with tahini, cumin, and turmeric, packed with sauteed vegetables. A protein-rich plant-based main that slices like meatloaf.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Spiced black bean curry with ginger, cumin, coriander, roasted peanuts, and sliced orange. A dry-style Indian curry finished with sherry, lemon juice, and shoyu.

A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.