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Orange Spice Garbanzo Cake
Dessert

Orange Spice Garbanzo Cake

4.4

Prep
10 min
Cook
50 min
Total
70 min

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

Vegan Meringues
Dessert American

Vegan Meringues

4.5

Prep
30 min
Cook
90 min
Total
135 min

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

Chickpea-Chocolate Chip Cookies
Dessert

Chickpea-Chocolate Chip Cookies

Prep
15 min
Cook
10 min
Total
25 min

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

Garbanzo Bean Chocolate Cake (Gluten Free!)
Dessert American

Garbanzo Bean Chocolate Cake (Gluten Free!)

4.6

Prep
15 min
Cook
40 min
Total
70 min

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

Blueberry Squares
Dessert

Blueberry Squares

4.0

Prep
20 min
Cook
55 min
Total
135 min

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

Gluten-Free Wacky Depression Era Chocolate Cake
Dessert American

Gluten-Free Wacky Depression Era Chocolate Cake

4.6

Prep
10 min
Cook
45 min
Total
115 min

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

Super Bean Pie
Dessert

Super Bean Pie

2.0

Prep
20 min
Cook
45 min
Total
615 min

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

Ashure
Dessert Middle Eastern

Ashure

4.9

Prep
10 min
Cook
105 min
Total
1555 min

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

Italian Special Sweet Fried Ravioli Cookies
Dessert Italian

Italian Special Sweet Fried Ravioli Cookies

4.5

Prep
40 min
Cook
20 min
Total
60 min

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

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Mexican Orzo Salad
Lunch Mexican

Mexican Orzo Salad

4.5

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
  2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Instant Pot Vegan Tex-Mex Bowls
Dinner Mexican

Instant Pot Vegan Tex-Mex Bowls

4.3

Prep
25 min
Cook
55 min
Total
105 min

Instructions

  1. 1 Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
  3. 3 Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
  4. 4 Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
  5. 5 Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

By Buckwheat Queen

Mexican Bean Stew
Dinner Mexican

Mexican Bean Stew

4.0

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
  2. 2 Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
  3. 3 Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

By Donalyn

Mexicana Veggie Burgers
Dinner Mexican

Mexicana Veggie Burgers

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
  2. 2 Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
  3. 3 Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
  4. 4 Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
  5. 5 Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

By claudia

Air Fryer Vegetarian Cauliflower and Chickpea Tacos
Dinner Mexican

Air Fryer Vegetarian Cauliflower and Chickpea Tacos

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an air fryer to 370 degrees F (190 degrees C).
  2. 2 Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.
  3. 3 Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.
  4. 4 Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.
  5. 5 Spoon cauliflower mixture into corn tortillas and top with sauce.

By Soup Loving Nicole

Spicy Tortilla Bean Soup
Soup Mexican

Spicy Tortilla Bean Soup

4.8

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
  2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Caldo Tlalpeño
Dinner Mexican

Caldo Tlalpeño

4.5

Prep
15 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
  2. 2 Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
  3. 3 Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
  4. 4 Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

By Guillermo

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Taco Bean Salad
Dinner Mexican

Taco Bean Salad

4.2

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. 2 Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
  3. 3 Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

By penguinite

Slow Cooker Vegan Chili
Dinner Mexican

Slow Cooker Vegan Chili

4.7

Prep
30 min
Cook
310 min
Total
340 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.
  2. 2 Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.
  3. 3 Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.

By Grete

Instant Pot Chickpeas
Side Dish

Instant Pot Chickpeas

4.8

Ingredients

Prep
5 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.

By LauraF

Perfectly Dry Roasted Chickpeas
Appetizer American

Perfectly Dry Roasted Chickpeas

3.9

Prep
5 min
Cook
40 min
Total
210 min

Instructions

  1. 1 Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  3. 3 Spread chickpeas on prepared baking sheet.
  4. 4 Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

By Chef V

Air Fryer Salt and Vinegar Chickpeas
Appetizer

Air Fryer Salt and Vinegar Chickpeas

4.0

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
  2. 2 Drain chickpeas, removing any loose skins.
  3. 3 Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
  4. 4 Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

By France Cevallos

Air Fryer Buffalo-Ranch Chickpeas
Appetizer American

Air Fryer Buffalo-Ranch Chickpeas

4.2

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
  2. 2 Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place another layer of paper towels over chickpeas and gently press to remove excess moisture.
  3. 3 Transfer chickpeas to a large bowl. Add wing sauce and toss to combine. Add ranch dressing mix and stir until evenly coated.
  4. 4 Place chickpeas in an even layer in the air fryer basket.
  5. 5 Cook in the preheated air fryer for 8 minutes. Shake and cook for 5 minutes more. Shake and cook for another 5 minutes. Shake and cook for the final 2 minutes. Let cool for 5 minutes and serve hot.

By Soup Loving Nicole

Crispy Air Fryer Chickpeas

Crispy Air Fryer Chickpeas

4.0

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Rinse chickpeas in a colander. Allow to drain and dry for 20 minutes.
  2. 2 Preheat an air fryer to 350 degrees F (175 degrees C) for 5 minutes.
  3. 3 Transfer chickpeas to a bowl. Add Tajin, olive oil, and cayenne. Stir until evenly combined. Spread out chickpeas in the air fryer basket.
  4. 4 Cook for 5 minutes, shake basket, and cook for 5 minutes more. Shake one more time and continue cooking until chick peas are crisp, about 5 more minute
  5. 5 Transfer to a paper towel lined plate and let sit 10 minutes.

By Soup Loving Nicole

Vegetarian Chickpea Tacos
Dinner

Vegetarian Chickpea Tacos

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
  2. 2 Divide chickpea filling evenly among taco shells.

By Dana D