This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Hugh Fearnley-Whittingstall
Author: Lidia Bastianich
Take the time to really cook the onion and garlic until they're completely soft-this encourages them to give up all their goodness to the velvety-rich tomato broth.
Author: Andy Baraghani
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Dede Spaith
Author: Marisol Benadayan-Bennaroch
Author: Sara Foster
Author: Maneet Chauhan
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Molly Stevens
Author: Sara Jenkins
Author: Bon Appétit Test Kitchen
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Author: Katrina Scott
Author: Paul Grimes
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.
Author: Kamal Mouzawak
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Author: Yotam Ottolenghi
Author: Joanne Lopez-Cepero
Author: Merritt Watts
Author: Bon Appétit Test Kitchen
Author: Lorna Sass
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's...
Author: Katherine Sacks
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Author: Robin Davis