890 besan recipes

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Falafel in pita pockets: cumin and coriander-spiced chickpea patties stuffed into warm pita bread. A Middle Eastern street food staple made quickly at home.

Parcha bozbash is a Caucasian lamb soup with chestnuts, quince, prunes, and chickpeas in a rich beef broth finished with clarified butter. A hearty, aromatic stew with sweet and savory depth from traditional regional ingredients.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Designed for a FlavorWave or NuWave onion. Hamburger pie that uses leftover mashed potatoes with cheese and green beans. An easy on dish meal.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Hot Japanese spinach salad with bean sprouts, soy sauce, sesame seeds, and a sweet vinegar dressing. A quick microwave side dish inspired by Japanese ohitashi, ready in under 10 minutes.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

Sauteed rice noodles in the Thai pad thai style with shrimp, bean curd, pickled turnip, egg, bean sprouts, ground peanuts and fresh chili. Tangy, savory, and finished with lemon.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Quick vegetarian tofu chop suey stir-fried with crunchy bean sprouts, celery, red pepper, and ginger. Ready in 35 minutes and naturally low-carb. A colorful weeknight stir-fry for two.

Rustic ground beef and cabbage stew with kidney beans, stewed tomatoes, and chili powder, plus optional drop dumplings on top. Hearty comfort food in 30 minutes.

Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.