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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
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Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes.
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This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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Chick pea salad made with fresh herbs, lemon juice, and olive oil is a tasty lunch item or side dish for dinner.
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This Greek-style pasta salad would also be good tossed with fresh avocado and mint.
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Chickpeas, feta cheese, tomatoes, and fresh basil are dressed in a quick and easy vinaigrette sweetened with honey in this summer salad recipe. Great side dish for BBQ season.
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An easy yet unexpected weeknight dinner.
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If you like the flavor of chickpea flour (besan) in sweets, you will love this halwa. Your kids may gobble it up even before it has a chance to cool down.
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Garbanzo bean flour is the base for this quick-and-easy gluten-free pizza crust; add your favorite toppings and cheese!
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Warm chickpea salad seasoned with parsley and mint is the perfect accompaniment to chicken or fish and is quick and easy to make.
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Get Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe from Food Network