Chickpea

These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

You could be making better hummus.

Just because you prefer savory to sweet doesn't mean you have to give up pancakes forever. It's just a reason to get familiar with savory pancakes—and learn how to make them at home.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Spread the news: This Middle Eastern dip is our creamy, dreamy dish of the year.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

A power lunch for grown-ups and kids alike.

From green strawberries to fresh garbanzo beans, chefs around the country are harnessing the flavor power of unripe fruit, nuts, and vegetables

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.