340 garbanzo bean recipes

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Baked falafel patties with chickpeas, tahini, and warm spices. Healthier Middle Eastern vegetarian patties that are crispy outside, tender inside, without deep frying.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Wheat berries, chickpeas, roasted bell peppers, and arugula are tossed with a refreshing and flavorful dressing. It fills you up with lots of goodness and yumminess.

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.

Vibrant salad combining peppery arugula, chickpeas, roasted red peppers, and artichoke hearts with citrus vinaigrette and shaved Parmesan. Fresh, colorful, and packed with Mediterranean flavor.

A dead-simple 30-minute vegetarian dinner: chickpeas and brown rice simmered in a garlicky crushed tomato sauce. Five ingredients, six servings, zero stress.

Chickpeas simmered in creamy coconut milk with tomato, garlic, and golden turmeric. Six ingredients, one pot, and deeply fragrant. Vegan African-inspired comfort over rice.

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.