Falafel Spiced Tomato and Chickpea Flatbread

 Ingredients:

1 clove garlic, minced
1 teaspoon sumac
1/2 teaspoon aleppo pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
salt, to taste
4 heirloom tomatoes

1-1/2 cup chickpeas
2 tablespoons lemon juice
1 small shallot, minced
black pepper, to taste
1/2 cup parsley, chopped
3 tablespoons olive oil

1 cucumber, finely chopped
3/4 cup yogurt
1/2 cup mint, chopped
1/2 cup parsley, chopped
1/4 teaspoon chili paste
salt and pepper, to taste

4-5 naans

Combine each set of ingredients and set aside.

To assemble, spread yogurt sauce on each bread followed by the chickpeas and the tomatoes. Drizzle with more olive oil if desired.

Apple Walnut Chickpea Sandwiches

 Ingredients:

1-1/2 cup chickpeas
1/2 cup soy curls, roughly chopped (optional)
2 tablespoons shallot, finely chopped
1/4 cup celery, finely chopped
1/2 cup apple, finely chopped
2 tablespoons walnuts, toasted and chopped
2 tablespoons sunflower seeds, toasted

4 teaspoons tahini
3 tablespoons milk
4 teaspoons lemon juice
1/2 teaspoon maple syrup
salt and black pepper to taste

tomato slices, avocado slices, lettuce
sliced bread

Combine salad ingredients and stir in the dressing ingredients.

Arrange on the slices bread with tomato, avocado, and lettuce.

Ghanaian Spinach and Chickpea Stew

 Ingredients:

2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons ginger, minced
1/2 teaspoon chili powder
1 teaspoon turmeric
2 tomatoes, chopped
passata
chopped frozen spinach
chickpeas
salt, to taste

Cook onion, garlic, and ginger in the oil. Add the seasonings followed by tomatoes. When tomatoes simmer, add the spinach and chickpeas. Cover and cook for 10 minutes. Season with salt.

Serve with brown rice and plantains or yam.

Chickpea Pancakes with Cheese and Greens

 Ingredients:

1/2 cup chickpea flour
1 teaspoon salt
2 tablespoons oil
1/2 red onion, thinly sliced
3 garlic cloves, minced
1 cup brussels sprouts, sliced
tuscan kale, sliced
hot sauce
vegan cheddar slices
coconut yogurt

Mix chickpea flour with 1/2 cup and 2 tablespoons water and salt. Whisk in 1 tablespoon of the oil. Set aside for at least an hour.

Add remaining oil to  skillet and cook the onion, garlic, and brussels sprouts until tender. Add the kale and hot sauce and continue to cook until it is wilted. Transfer to a bowl.

Wipe the skillet and season pan with oil. Place some of the batter on the surface (1/4 cup). Cover with the cheese and cook until golden brown and cheese melts. Arrange the vegetables on top and fold over. 

Serve with coconut yogurt.

Chickpea Pancakes with Smoky Carrots

 Ingredients:

1 cup chickpea flour
1 cup water
2 tablespoons oil
1/2 teaspoon cumin
1/2 teaspoon salt

rainbow carrots, peeled and sliced into thick chunks
oil 
smoked paprika
cinnamon
chipotle powder
cumin
1/2 teaspoon baking powder (optional)
salt

coconut yogurt
microgreens

Combine flour, water, oil, cumin and salt. Whisk with a wire whisk until well incorporated and set aside for an hour.

Toss the carrots with the oil and seasonings and roast in the oven at 375 for 20 minutes. Set aside.

Meanwhile, heat a frying pan and place a dab of oil or butter. pour about 1/4 cup of the chickpea batter in the center and cook until it is golden on one side, then flip over. Cook for another 5 minutes and transfer to a dish and cover with a towel to keep warm.

To serve, plate the pancakes and place a dollop of yogurt on each. Then top with the carrots and garnish with the microgreens. Serve immediately.

Chickpea and Mushroom Pilaf

Ingredients:

1 teaspoon oil
1 red or yellow onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon red chili flakes
1 pack of crimini mushrooms, diced
1 cup basmati rice (or any other grain)
vegetable stock
1-1/2 cup chickpeas
3 cups baby spinach
juice of 1/2 lemon
salt, to taste

1/3 cup almonds
1 cup parsley
1/4 teaspoon coriander
juice of 1/2 lemon
2 tablespoons nutritional yeast
salt and black pepper
olive oil

coconut yogurt

Cook onion and garlic in the oil. Add the carrot and cook until crisp tender. Add the spices followed by the mushrooms. When mushrooms are soft, add the rice and stock. Cover and cook until rice is tender. Stir in the chickpeas. Remove from heat and fold in the spinach, and lemon juice. Season with salt as needed.

Combine pesto ingredients in a blender and pulse until desired consistency is reached, adding more oil as needed.

Serve the pilaf with the pesto and yogurt.

Red Pepper and Chickpea Soup

Ingredients:

1 tablespoon oil
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
1-3/4 cup chickpeas
2 red bell peppers, roasted and peeled
3 cups vegetable stock
2 teaspoons agave
salt and pepper, to taste
a pinch of red pepper flakes
fresh oregano, thyme, and/or basil
olive oil

Cook the onion, carrot, and garlic in the oil. When they are cooked add half the chickpeas, the peppers, and the stock. Cover and bring to simmer. Transfer soup to blender and puree. Return to the saucepan and add remaining chickpeas, agave, and salt and pepper.

Garnish with red pepper flakes, fresh herbs, and olive oil.

Chickpea Omelette

Ingredients:

3/4 cup chickpea flour
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and black pepper, to taste
1 tablespoon egg replacer flour
3/4 cup almond milk or coconut cream
3 tablespoons aquafaba (optional)
1/4 teaspoon baking soda
2 teaspoons apple cider vinegar

1 teaspoon oil
1/2 red onion, sliced
10 mushrooms, sliced
1 small green bell pepper, chopped
1 roma tomato, finely chopped
a pinch of paprika
salt and black pepper to taste
2 vegan cheese slices

1 avocado, sliced
1 tablespoon chives, chopped

Combine chickpea flour with remaining dry ingredients. Add the almond milk or cream and whisk. Cover and refrigerate overnight, if possible. Then add the remaining ingredients.

In a frying pan, add the oil and cook the onion. Add the mushrooms and bell pepper and cook until mushrooms are wilted. Add the tomato, paprika, salt and pepper and cook for another minute or two. Remove from heat and wipe the frying pan.

Put a teaspoon of oil on the frying pan and pour an even thin layer of the chickpea batter. Reduce heat and cook until the top begins to solidify. Place the cheese and vegetables on one side and fold over the omelette with a spatula.

Transfer to plate and repeat with remaining batter.

Place avocado slices on top and sprinkle with the chives.

Serve with roasted potatoes or hash browns.

Cold Chickpea Soup

Ingredients:

1 roma tomato, chopped
1 cucumber, diced
1/4 red onion, chopped
10 kalamata olives, chopped
3 tablespoons parsley, chopped
2 cups chickpeas
juice of 1 lemon
1 tablespoon olive oil
1 large clove garlic
1/4 teaspoon cumin
2 tablespoons tahini
salt and black pepper, to taste
sumac

Combine tomatoes, cucumber, onion, olives, and parsley. Set aside.

In a blender, add remaining ingredients and some water. Puree until smooth and add enough water to reach pourable consistency.  Chill the soup before pouring into bowls.

Garnish with the mixed vegetables, a drizzle of olive oil, and sumac.

Chickpea Mushroom and Farro Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
1 package porcini (or cremini) mushrooms
2 cloves garlic, minced
1 sprig rosemary, chopped
1 sprig thyme, chopped
2/3 cup tomato puree
4 cups vegetable stock
1/3 cup farro
1-1/2 cups chickpeas
salt and black pepper, to taste
olive oil

Cook the onion in the oil until translucent. Add the mushrooms and cook until they release their liquid. Add the garlic, rosemary, and thyme. Stir until aromatic and stir in the puree and stock. Bring soup to simmer and add the farro.

When farro is cooked, stir in the chickpeas and season with salt and black pepper. Drizzle with olive oil before serving.

Chickpea Lentil Avocado Salad

Ingredients:

1 bag mixed greens
1 cup chickpeas
1 cup black lentils
1/4 cup kalamata olives, chopped
1/4 cup sun dried tomatoes
1 avocado, diced
1 shallot, finely chopped
1 tablespoon white wine vinegar
juice of half a lemon
3 tablespoons olive oil
1 teaspoon mustard seeds
1/2 teaspoon honey
salt and black pepper

Toss greens with chickpeas, lentils, olives, sun dried tomatoes, and avocado. Combine remaining ingredients and toss with the salad before serving.

Warm Kale Broccoli and Chickpea Salad

Ingredients:

1 bunch broccolini or broccoli
1 bunch kale
1 cup chickpeas
1 clove garlic, minced
oil
salt, black pepper, and red pepper, to taste
juice of 1 small lemon
1/2 cup ricotta cheese

Toss broccolini, kale, and chickpeas with garlic, oil, and seasonings.

Roast in the oven at 375 until kale is crispy. Meanwhile, mix ricotta with black pepper.

Drizzle lemon juice over the vegetables and toss. Divide into serving plates and garnish with a dollop of ricotta.

Turkish Chickpea and Potato Stew

Ingredients:

2 tablespoons vegan butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried mint
1 teaspoon oregano
a pinch of fennel seed
a pinch of clove
1/2 teaspoon mustard seed
2 bay leaves
2 teaspoons paprika
salt and black pepper, to taste
2/3 cup tomato puree
2 tomatoes, chopped
1 large potato, diced
2 cups chickpeas

Cook potatoes, onion and garlic in the butter until potatoes are seared. Stir in all the spices and cook until aromatic. Add the tomatoes, puree, and some water. Cover and simmer until potatoes are tender. Stir in the chickpeas.

Garnish with fresh mint and serve with bulgur, couscous, or freekeh.

Spanish Chickpea and Spinach Stew

Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 red onion, finely chopped
3 teaspoons cumin
1-1/2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
salt and black pepper, to taste
2 teaspoons brown sugar
2 roma tomatoes, chopped
1/2 cup tomato puree
2 tablespoons tomato paste
1-1/2 cup chickpeas
3 cups spinach
1/4 cup slivered or sliced almonds, toasted

Cook onion and garlic in the oil. Add spices. When aromatic, stir in tomatoes and bring to a simmer. Add water if needed. Add brown sugar, chickpeas, and spinach and cook until spinach is wilted. Garnish with almonds.

Serve with long grain rice.

Broccolini Chickpea Salad

Ingredients:

1 tablespoon grapeseed oil
1 large clove garlic, minced
2 cups broccolini or broccoli
1 cup chickpeas
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon honey
1 teaspoon olive oil
salt and pepper, to taste
1/2 small red onion, chopped
1 cup cherry or grape tomatoes
2 tablespoons parsley, minced
2 tablespoons cilantro, minced

Heat oil in a saucepan and add garlic. Stir until aromatic and add the broccolini. Stir fry for a couple of minutes and add a splash of water and the chickpeas. Cook until heated through and remove from heat.

Meanwhile, in a small bowl, combine lemon juice, tahini, honey, olive oil, salt, and pepper. Whisk and add water until smooth paste forms.

Stir the dressing into the pan with the onion, tomatoes, parsley, and cilantro. Serve warm.

Chickpea Veggie Burger

Ingredients:

1-1/2 cup chickpeas
6 ounces porcini mushrooms, chopped
1 small red bell pepper, diced
1 kale leaf
halloumi cheese, cut into thick slices
1 flax egg
1/4 cup panko
2 tablespoons chickpea flour
4 teaspoons oil
1 teaspoon cumin
2 cloves garlic, minced
salt and pepper
burger buns

Heat some oil in a frying pan. Add half the chickpeas, one clove minced garlic, and salt and pepper. Stir fry until they are golden. Set aside and add mushrooms to the pan with some oil. Cook until browned.

Combine remaining garbanzo beans and mushrooms in a food processor and pulse until a smooth paste forms. Transfer to a bowl and stir in chickpeas, egg, panko, chickpea flour, garlic, and cumin. Season with salt and pepper. Form into thick patties.

Heat some oil in a pan and cook patties on each side until golden brown. Grill the cheese on both sides until golden brown.

Meanwhile, remove kale from stems and toss with olive oil and a pinch of salt.

Assemble patties on buns. Top with the halloumi and kale.

Shiro Wat

Ingredients:

1 onion, pureed
1/4 cup coconut oil
1/2 cup chickpea flour
1-1/2 tablespoons tomato paste or 1 roma tomato, pureed
2 cloves garlic, minced
1/4 inch ginger, minced
1-1/2 tablespoons berbere spice
1/4 teaspoon agave
salt, to taste

Cook the onion puree in a saucepan until it changes color. Add the oil and cook until oil is hot. Add the garlic, ginger, and berbere. Stir until aromatic.

Add 1/2 cup of water and bring to a simmer. Slowly add the chickpea flour and adjust consistency with water. Stir in tomato and agave. Season with salt.

Serve hot with injera bread or chips.

Chickpea Masala

Ingredients:

4 cloves garlic
2 green chili peppers
1 inch ginger
2 tablespoons coconut oil
1 onion, diced
1 tablespoon cumin
1/2 tablespoon coriander
1/2 teaspoon cayenne
2 tomatoes, diced
2/3 cup tomato puree
1-1/2 cup chickpeas
1 cup water
salt
cilantro, chopped

Mince or puree the garlic, peppers, and ginger.

Cook onion in the oil. Add garlic, pepper, and ginger. Add cumin, coriander, and cayenne.

Add the tomatoes, puree, and chickpeas. Add enough water to reach desired consistency. Season with salt.

Garnish with cilantro before serving.

Chickpea Tagine

Ingredients:

2 cups chickpeas
1/4 teaspoon saffron
2 tablespoons boiling water
1 onion, diced
2 cloves garlic, thinly sliced
1 tablespoon butter
2 teaspoons cumin
3 inch cinnamon stick
1/4 teaspoon red pepper
1/2 lb butternut squash, cut into 1 inch cubes
2 medium red potatoes, cut into 1 inch cubes
1 can diced tomatoes
salt and pepper
1 zucchini, cut into 1 inch cubes
1 tablespoon preserved lemon, chopped
1 tablespoon olive oil
2 tablespoons cilantro, minced
yogurt and harissa

Steep crumbled saffron in the water and set aside.

Cook the onion and garlic in the butter until softened. Add cumin, cinnamon, and red pepper. Cook an additional 30 seconds and add squash and potatoes. Saute for 5 minutes and add enough water to cover. Bring to a simmer.

Add saffron water and tomatoes. Cover and allow to simmer for 30 minutes.

Add zucchini and preserved lemon. Simmer an additional 5 minutes, adding olive oil during the last minute. Discard cinnamon stick.

Serve over couscous with yogurt and harissa as well as a sprinkle of cilantro.