Chickpeas are a staple ingredient in our pantry. Looking beyond familiar standards like hummus, falafel, and chana masala, a wide variety of soups, braises, and salads leverage th ...

Enjoy a versatile chickpea soup that can be served either puréed for elegance or chunky for a rustic feel, enhanced by a ...

To prepare pasta with chickpeas, mussels, and burrata, start by cleaning the mussels. Remove the beard and clean the shell well (1), then rinse them under running water. At this point, proceed with ...

Harissa, tomato paste, and coconut milk join forces with chickpeas to create a saucy weeknight one-pan dinner that’s as quick ...

To prepare fregola with mussels, clams, and chickpeas, you should have rehydrated the chickpeas for at least 12 hours (or an entire night) in a bowl filled with water (1). Then focus on the shellfish, ...

Classic Italian American shrimp scampi, with its buttery white wine and garlic sauce, has a redundant name. Scampi means something close to ‘shrimp’ in Italian, so the name actually translates as ...

This recipe from chef Abra Berens’s new bean-and-grain-focused cookbook, Grist, employs a technique for lightly crushing, then crisping chickpeas that you can apply to infinite combinations of pulses ...

Whether you eat them plain, roasted, simmered, fried or puréed, the possibilities are endless. By Tejal Rao I’m constantly reconsidering and reorganizing my pantry, but there are a few things I like ...