Type what you have

Ingredients

• ✓ chickpea
• cinnamon
• clove
• egg
• white sugar
• baking powder
• orange

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
2. 2 Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

By Jaz

Ingredients

• ✓ chickpea
• cream of tartar
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Ingredients

• ✓ chickpea
• peanut butter
• maple syrup
• all-purpose flour
• vanilla extract
• salt
• vegan chocolate chip
• peanut

Instructions

1. 1 Combine chickpeas, peanut butter, maple syrup, flour, vanilla, and salt in a powerful blender, such as a Vitamix®. Blend until smooth, using tamper if needed. Scoop into a bowl.
2. 2 Stir in chocolate chips and peanuts. Roll mixture into balls.

By Yoly

Ingredients

• ✓ chickpea
• butter
• brown sugar
• coconut oil
• egg
• vanilla extract
• peanut butter
• whole wheat flour
• all-purpose flour
• oat
• baking soda
• cinnamon
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Puree chickpeas in a blender.
3. 3 Mix butter, brown sugar, and coconut oil in a large bowl until blended. Add eggs, vanilla extract, and peanut butter, in that order. Fold in pureed chickpeas. Add whole wheat flour, all-purpose flour, oats, baking soda, cinnamon, and salt. Add chocolate chips.
4. 4 Drop tablespoons of cookie dough onto the prepared baking sheet.
5. 5 Bake in the preheated oven for about 10 minutes. Remove from oven and cool cookies on a wire rack.

By raineb

Ingredients

• ✓ chickpea
• semisweet chocolate chip
• egg
• white sugar
• baking powder
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. 2 Place chocolate chips in a microwave-safe bowl. Microwave until chocolate melted and smooth, about 2 minutes, stirring every 20 seconds after 1 minute. If you have a powerful microwave, reduce the power to 50 percent.
3. 3 Combine garbanzo beans and eggs in the bowl of a food processor; process until smooth. Add sugar and baking powder; pulse to blend. Pour in melted chocolate; process until smooth, scraping corners to make sure chocolate is completely mixed. Transfer batter to the prepared cake pan.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

By CCUMMINS

Ingredients

• ✓ chickpea
• rolled oat
• brown sugar
• olive oil
• vanilla extract
• baking powder
• baking soda
• salt
• blueberry
• white sugar
• lemon juice
• cornstarch
• water
• rolled oat
• all-purpose flour
• brown sugar
• olive oil
• vanilla extract
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
3. 3 Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
4. 4 Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
5. 5 Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
6. 6 Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

By Janet

Ingredients

• ✓ chickpea
• cooking spray
• rice flour
• brown sugar
• salt
• baking soda
• cocoa powder
• olive oil
• water
• white vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
2. 2 Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

By David Stephen Ball-Romney

Ingredients

• ✓ chickpea
• vanilla extract
• cream of tartar
• allspice
• cinnamon
• ginger
• nutmeg
• hummus
• olive oil
• kidney bean
• pinto bean
• lentil
• black-eyed pea
• black bean
• navy bean
• great northern bean
• water
• butter
• vegetable shortening
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By TaurusChefNYC

Ingredients

• ✓ chickpea
• bulgur
• white bean
• raisin
• water
• sugar
• apricot
• orange peel
• clove
• sesame seed
• walnut
• pistachio nut
• currant
• cinnamon

Instructions

1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Ingredients

• ✓ chickpea
• semisweet chocolate
• unsweetened chocolate
• shortening
• sugar
• cinnamon
• date
• walnut
• egg
• shortening
• all-purpose flour
• white sugar
• salt
• confectioners' sugar

Instructions

1. 1 Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
2. 2 In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
3. 3 In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
4. 4 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
5. 5 Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

By MARBALET

Ingredients

• ✓ chickpea
• vegetable oil
• onion
• sweet potato
• garlic
• chicken broth
• thyme
• cumin
• salsa
• zucchini
• rice
• peanut butter

Instructions

1. 1 Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. 2 Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. 3 Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

By Colleen Moir

Ingredients

• ✓ chickpea
• harissa powder
• olive oil
• tahini
• lemon juice
• garlic
• kalamata olive
• cilantro
• harissa powder

Instructions

1. 1 Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
2. 2 Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
3. 3 Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

By Buckwheat Queen

Ingredients

• ✓ chickpea
• baking soda
• vegetable oil
• onion
• ginger-garlic paste
• cayenne pepper
• salt
• turmeric
• garam masala
• tomato
• spinach

Instructions

1. 1 Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
2. 2 Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
3. 3 Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

By ssuthers

Ingredients

• ✓ chickpea
• carrot
• raisin
• olive oil
• lemon juice
• cumin
• chili powder
• salt
• black pepper
• feta cheese

Instructions

1. 1 Combine carrots, garbanzo beans, and raisins together in a bowl.
2. 2 Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

By bfr610

Ingredients

• ✓ chickpea
• moroccan spice rub
• chicken tender
• olive oil
• butter
• red onion
• carrot
• garlic
• couscous
• chicken broth
• almond

Instructions

1. 1 Coat chicken with 1 tablespoon olive oil and Moroccan seasoning in a shallow dish.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and butter once the pot is hot. Cook chicken until browned, 3 to 5 minutes per side. Remove chicken and keep warm. Add onion, carrot, and garlic and cook until softened, about 5 minutes. Add pearl couscous, broth, and chickpeas; stir to combine. Cancel Saute function. Add chicken back to the pot.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken with almonds sprinkled on top.

By thedailygourmet

Ingredients

• ✓ chickpea
• lemon
• olive oil
• ras el hanout
• salt
• chicken thigh
• sweet potato
• zucchini
• artichoke heart
• pomegranate seed
• parsley
• pistachio

Instructions

1. 1 Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.
2. 2 Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.
3. 3 While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.
4. 4 Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.
5. 5 Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.
6. 6 Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
7. 7 Garnish with pomegranate seeds, parsley, and pistachios before serving.

By France Cevallos

Ingredients

• ✓ chickpea
• vegetable oil
• vegetable stock
• onion
• garlic
• sweet potato
• brown rice
• salt
• peanut butter
• kale
• lemon juice
• soy sauce
• hot pepper sauce

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
2. 2 Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
3. 3 Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.

By Larry Benish

Ingredients

• ✓ chickpea
• yellow split pea
• yam
• sweet onion
• red lentil
• water
• garlic
• ginger
• peanut butter
• lemon juice
• soy sauce
• spinach
• salt

Instructions

1. 1 Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. 2 Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
3. 3 Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

By The Fugacious Dowager

Ingredients

• ✓ chickpea
• grapeseed oil
• yellow onion
• carrot
• red bell pepper
• green bell pepper
• garlic
• harissa paste
• fire-roasted diced tomato
• tomato paste
• shrimp stock
• shrimp
• salt

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
2. 2 Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
3. 3 Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

By CookingWithShelia

Ingredients

• ✓ chickpea
• vegetable oil
• onion
• garlic
• ras el hanout spice blend
• harissa paste
• salt
• fire-roasted diced tomato
• vegetable broth
• cilantro
• white basmati rice
• egg
• za'atar

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
2. 2 Serve stew over rice. Top with an egg and sprinkle with za'atar.

By dinehaus

Ingredients

• ✓ chickpea
• chicken breast
• sweet potato
• onion
• carrot
• garlic
• parsley
• salt
• cumin
• turmeric
• black pepper
• cinnamon
• tomato

Instructions

1. 1 Place chicken, sweet potatoes, garbanzo beans, carrots, onion, and garlic into a slow cooker.
2. 2 Mix parsley, salt, cumin, turmeric, cinnamon, and pepper together in a small bowl. Sprinkle over chicken and vegetables, then pour in tomatoes and stir to combine.
3. 3 Cover and cook on High until sweet potatoes are tender and sauce has thickened, 4 to 5 hours.

By KCOOPER78

Ingredients

• ✓ chickpea
• olive oil
• chicken
• potato
• onion
• garlic
• cumin
• coriander seed
• red pepper flakes
• salt
• black pepper
• water
• peanut butter

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and brown for 3 to 4 minutes; remove to a plate.
2. 2 Add potato, onion, and garlic to the skillet. Reduce the heat to medium-low and sauté for 2 to 3 minutes, making sure garlic does not brown too much. Stir in cumin, coriander, pepper flakes, salt, and black pepper, then pour in water. Add reserved chicken and any accumulated juices and cover with a tight-fitting lid. Simmer, stirring occasionally, for 10 to 15 minutes.
3. 3 Stir in peanut butter and garbanzo beans until peanut butter is blended in. Cover and simmer until chicken is cooked through and potatoes are tender, about 10 minutes. Remove from the heat, adjust seasoning, and serve.

By Leah Shaw

Ingredients

• ✓ chickpea
• olive oil
• chicken breast
• onion
• garlic
• butternut squash
• tomato
• vegetable broth
• carrot
• sugar
• lemon juice
• salt
• coriander
• cayenne pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.
2. 2 Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.

By JRLJACKSON

Ingredients

• ✓ chickpea
• vegetable oil
• onion
• garlic
• red bell pepper
• carrot
• tomato
• olive
• parsley
• cumin
• paprika
• chicken bouillon granules
• cayenne pepper
• salt
• tilapia fillet

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
2. 2 Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

By Hanna R

Ingredients

• ✓ chickpea
• onion
• garlic
• ginger
• water
• red lentil
• cannellini bean
• tomato
• carrot
• celery
• garam masala
• cardamom
• cayenne pepper
• cumin
• olive oil

Instructions

1. 1 In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. 2 Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. 3 Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

By Grace and Mae

Ingredients

• ✓ chickpea
• whole wheat couscous
• vegetable oil
• onion
• bay leaf
• clove
• cinnamon
• turmeric
• cayenne pepper
• chicken breast
• chicken broth
• tomato
• carrot
• zucchini
• salt

Instructions

1. 1 Prepare couscous according to package directions.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion in hot oil until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Add chicken and cook until well browned. Pour in chicken broth, garbanzo beans, and tomatoes; bring to a boil. Reduce heat to low and simmer for 25 minutes.
3. 3 Mix carrots and zucchini into the pot. Season with salt. Continue cooking until vegetables are tender, about 10 minutes. Serve stew over cooked couscous.

By Myleen Sagrado Sjdin

Ingredients

• ✓ chickpea
• onion
• jalapeno pepper
• garlic
• ginger
• cumin
• salt
• coriander
• cinnamon
• red pepper flakes
• water
• sweet potato
• tomato
• peanut butter
• green bean

Instructions

1. 1 Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
2. 2 Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

By mamaluv

Ingredients

• ✓ chickpea
• olive oil
• onion
• garlic
• turmeric
• cumin
• cinnamon
• cayenne pepper
• black pepper
• agave nectar
• water
• carrot
• salt
• lemon
• cilantro

Instructions

1. 1 Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
2. 2 Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
3. 3 Serve tagine with lemon wedges and cilantro.

By Heather

Ingredients

• ✓ chickpea
• beef stock
• lentil
• olive oil
• onion
• cinnamon stick
• ginger root
• turmeric
• cumin
• black pepper
• red kidney bean
• tomato
• quinoa
• flat-leaf parsley
• cilantro
• lemon

Instructions

1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. 4 Drizzle lemon juice over soup to serve.

By modestalmond

Ingredients

• ✓ chickpea
• black pepper
• salt
• cherry tomato
• cornstarch
• flour
• water
• saffron
• harissa
• ginger
• turmeric
• paprika
• mint
• parsley
• cilantro
• tomato
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
2. 2 Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

By chouchou65