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Here is a sort of sandwich homage to Italy on toasted Squirrely bread, which held up quite nicely to the somewhat wet ingredients. After all, what could be more...
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Kale, avocado, mango, and chickpeas are topped with a citrus poppy seed vinaigrette in this recipe for a delicious summertime salad!
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This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.
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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
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Get Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego Recipe from Food Network
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Get 4-Bean Relish Recipe from Food Network
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Ham steak, green beans, red new potatoes, and onions go into this satisfying one-pot dinner that's quick and easy to make on any weeknight.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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Get Southwestern Black Beans Recipe from Food Network