Browse 4 recipes collected around chickpeas.
Advert
◷ 838 minmedium
Soaked, uncooked chickpeas are ground with parsley, garlic and cumin, then fried into crisp falafel with tender, finely textured centres. Serve with pourable lemon tahini sauce. Allow for a refrigerated chickpea soak of 12–18 hours.
Oct 7
◷ 48 mineasy
Cumin-and-paprika chickpeas with crisp skins and nutty centres, served over cool, lemony whipped feta with warm flatbreads. Thorough drying and adding the spices late keep the chickpeas crisp without scorching the paprika.
Oct 4
◷ 65 minmedium
A hearty Lebanese stew featuring tender lamb shoulder, chickpeas, and seasonal root vegetables, pressure-cooked for rich flavors and comforting textures. This dish highlights traditional Middle Eastern spices and is served with warm pita bread for a satisfying weeknight meal.
Dec 9
◷ 50 minmedium
A vibrant Buddha bowl featuring roasted seasonal root vegetables, quinoa, and spiced chickpeas, drizzled with a tangy maple-tahini dressing. This vegan recipe highlights autumnal flavors and combines roasting and assembling techniques for a nutritious, colorful meal.
Oct 15Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 59 minutes. Cooking takes 52 minutes. Allow 838 minutes in total. Makes 4 servings. Key ingredients: dried chickpeas, cold water for soaking, onion, flat-leaf parsley leaves and tender stems, garlic for the falafel. Equipment: Covered soaking bowl of at least 2.5 litres capacity, with space in the fridge, Colander and clean tea towel, Kitchen scales, Food processor with approximately 1.5 litres bowl capacity, Mixing bowls, whisk and spatula, Heavy, deep saucepan of approximately 4 litres capacity and 20 cm internal diameter, Frying thermometer, Slotted spoon or spider, Wire rack set over a tray, Suitable lid for the frying pan, kept nearby.
Kitchen tip: The schedule assumes a 12-hour soak, a successful first test and four subsequent batches. Longer soaking, slower oil heating, corrections or smaller batches extend it.
Preparation takes 19 minutes. Cooking takes 42 minutes. Allow 48 minutes in total. Makes 2 servings. Key ingredients: chickpeas in water, olive oil, fine salt, ground cumin, sweet paprika. Equipment: Oven, Shallow metal baking tray, approximately 30 × 40 cm, Sieve, Clean tea towels, Small food processor, approximately 500–750 ml capacity, Small bowl and spoon, Citrus grater and knife, 24–28 cm frying pan.
Kitchen tip: Roasting times depend on how thoroughly the chickpeas are dried. Extend the unspiced roast rather than exposing the paprika to prolonged high heat.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 6 servings. Key ingredients: lamb shoulder, cut into 4 cm pieces, olive oil, onion, finely chopped, garlic, minced, ground cinnamon. Equipment: pressure cooker, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: If using dried chickpeas, soak them overnight and adjust cooking time accordingly.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and diced, carrots, peeled and diced, parsnips, peeled and diced, olive oil (for vegetables), ground cinnamon. Equipment: oven, baking tray, parchment paper, mixing bowls, medium saucepan, fork, knife, cutting board.
Kitchen tip: Make sure to dry the chickpeas very well before roasting to ensure crispiness.