Browsing Ingredients

chickpeas

Vegetarian

Roman Pasta & Chickpeas

Our lives have changed in the past month. We are sheltering in place in our homes due to the arrival of the coronavirus, so all work, school, cooking, and eating is now done at home. I no longer dash to get a poke bowl or go for lunch with a coworker, I don’t even really leave the house.

This comforting bowl of chickpeas and pasta, cooked in its own sauce, has become a weekly go-to lunch we can make quickly at home and eat while we work and help Leo do his schoolwork. Made entirely from pantry staples, it’s garlicky and satisfying, and is a small dose of reassurance in uncertain times.

Yield: 3 servings Total time: 30 minutes
Munchies

Roasted Chickpeas

This healthy and addictive appetizer is as easy as opening and rinsing a couple of cans of chickpeas, roasting them, and tossing them with spices. As they cool they go from crispy to chewy – both textures are great.

Yield: 2 cups Total time: 45 minutes
Dips

Super Smooth Hummus

Using dried chickpeas and baking soda, and cooking the chickpeas until very well done will result in a dreamy smooth hummus. If you’re making this for a party or if your crowd really likes hummus, double the recipe.

Yield: 1 3/4 cups
Vegetarian

Chana Masala

This spicy dish of tomatoes and chickpeas is warm and satisfying served over a bed of jasmine rice.

Dips

Basil Hummus

This flavorful hummus is another delicious way to use an abundance of fresh basil from your garden.

Yield: 2 cups Total time: 20 minutes
Vegetarian

Chana Punjabi

I love chickpea-based Indian dishes, like this one with garlic, ginger, tomatoes, jalapeño, coriander, garam masala, turmeric, and cilantro.

Yield: 2 servings Total time: 1 hour 30 minutes
Dips

Eric & Lee’s Hummus

For years hummus has been the center of dinner parties, knit nights, and cheese and nosh plates for our little group of friends. This version starts with canned chickpeas and is easy enough for an impromptu gathering.

Yield: 2 cups