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This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, tho...

  • 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
  • Salt to taste
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, sliced thin across the grain
  • 2 to 4 garlic cloves (to taste), minced
  • 1 (28-ounce) can chopped tomatoes
  • 2 tablespoons tomato paste
  • Pinch of sugar
  • 1/8 teaspoon cinnamon
  • 1 sprig basil
  • 1 (15-ounce) can chickpeas, drained
  • 3 tablespoons chopped flat-leaf parsley (optional)
5/5 (1 Votes)

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1. Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a mediu...

  • two 15 oz cans chickpeas (garbanzo beans), drained and rinsed
  • 1 medium celery rib, finely chopped
  • 2 tbsp finely chopped shallots
  • 2 tsp finely chopped fresh leaf parsley
  • 1/2 cup vegetarian or standard mayonnaise
  • 1 tbsp red wine vinegar
  • 1 tsp curry powder
  • 1/2 tsp ground turmeric
  • fine sea salt and freshly ground black pepper
  • 1 cup greens (such as iceberg, romaine, or watercress), optional
  • 1 large ripe tomato, seeded and cut into 1/2 inch dice, optional
  • 4 whole wheat pitas, tops cut off, optional
0/5 (0 Votes)

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To prepare the seasoning, combine the coriander, Old Bay seasoning, salt, and pepper in a bowl and set aside (if no...

  • SEAFOOD SEASONING:
  • 2 tablespoons ground coriander
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • IBERIAN STEW:
  • 4 tablespoons olive oil
  • 4 ounces Spanish-style chorizo sausage bias cut 1/4" slices (preferably Goya or Quixote brand)
  • 1 tablespoon minced garlic
  • 1 cup diced onion
  • 1/2 cup finely-diced peeled carrot
  • 1/8 teaspoon dried oregano
  • 1 cup shredded cabbage
  • 1 large can chickpeas - (19 oz) drained, rinsed
  • 1 cup chicken stock
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup minced fresh cilantro (leaves and stems)
  • HALIBUT:
  • 4 halibut fillets - (abt 6 oz ea)
  • 4 tablespoons olive oil
  • 1 cup julienned scallions green and white parts
  • 1/4 cup fresh cilantro leaves
4/5 (1 Votes)

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Pan-Roasted Halibut With An Iberian Chickpea-Chorizo Stew Eggplant, Tomato and Chickpea Casserole from NYT