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Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon)

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Author: Joan Nathan

Easy Canned Chickpea Hummus

Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.

Author: The Epicurious Test Kitchen

Moroccan Beef Stew

Author: Ann Gillespie

Lamb Tagine With Chickpeas and Apricots

Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...

Author: Bon Appétit Test Kitchen

Hummus

This recipe is from The Best Recipes in the World by Mark Bittman.

Author: Mark Bittman

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Author: Bon Appétit Test Kitchen

African Curried Coconut Soup with Chickpeas

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Author: Donna Klein

Curried Cauliflower and Chickpea Stew

Author: Bon Appétit Test Kitchen

Curried Chickpea and Lentil Dal

This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to...

Author: Claire Saffitz

Doubles

This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to...

Author: Ramin Ganeshram

Spicy Pasta, Bean, and Sausage Soup

Author: Marie Devito Crowley

Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...

Author: Molly Wizenberg

Red Wine Braised Chicken with Chorizo and Chickpeas

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Author: Mindy Fox

Moroccan Garbanzo Bean and Feta Pitas

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...

One Pan Chicken Drumsticks with Rice and Beans

Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.

Author: Anna Stockwell

Sausage, Greens, and Beans Pasta

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.

Author: Claire Saffitz

Lemony Pasta with Cauliflower, Chickpeas, and Arugula

A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

Author: Anna Stockwell

Yogurt Braised Chicken Legs With Garlic and Ginger

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...

Author: Claire Saffitz

Couscous with Pine Nuts and Currants

Author: Amaryll Schwertner

Curried Okra with Chickpeas and Tomatoes

An easy Curried Okra recipe

Chickpea and Chorizo Tostadas

Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat

Author: Lauren Schaefer

Curried Lentil Soup

Author: Molly Wizenberg

Chickpea Salad Sandwich with Creamy Carrot Radish Slaw

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and...

Author: Katherine Sacks

Poached Eggs in Tomato Sauce With Chickpeas and Feta

Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.

Author: Bon Appétit Test Kitchen

Chickpea Mushroom Burgers

These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.

Author: Chris Morocco

Smoky Carrot Dip

Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.

Author: Ochre Bakery, Detroit, MI

Creamy Bean Soup with Fresh Herbs and Spinach

Author: Cara Brunetti Hillyard

Bonda or Batata Vada (Spiced Potato Ball Fritters)

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

Author: Madhur Jaffrey

Instant Pot Italian Chickpea Stew with Pesto

Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.

Author: Janet A. Zimmerman

Chickpeas with Spinach

Author: Joyce Goldstein

Winter Italian Chopped Salad

Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...

Author: Anna Stockwell

Baked Feta and Greens with Lemony Yogurt

Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Author: Chris Morocco

Chickpea Potato Chaat

Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.

Author: Rachel Gurjar

Spinach with Chickpeas and Fried Eggs

Author: Bon Appétit Test Kitchen

My Favorite Falafel

This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

Author: Joan Nathan

The Three Amigos

Author: Hilary Shevlin Karmilowicz