Chickpea

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

The bacon fat is an obvious bonus to the crunchy texture in this roasted chickpeas recipe.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

To save time, use canned chickpeas instead of dried.

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

Golden and fragrant, this dish is a meal on its own, or it can be served with steamed basmati rice or warm flatbread.

Learn how to make this recipe and more in our online cooking class with Sur la Table.