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
• tomato
• onion
• ginger
• rice flour
• olive oil
• cumin seed
• curry powder
• salt
• cilantro

Instructions

1. 1 Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. 2 Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

By vburrito

Ingredients

• ✓ chickpea
• lamb meat
• olive oil
• onion
• potato
• curry powder
• water
• coconut milk

Instructions

1. 1 Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
2. 2 Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
3. 3 Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
4. 4 Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
5. 5 Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

By James Jefferson

Ingredients

• ✓ chickpea
• water
• spinach
• vegetable oil
• garlic
• cumin seed
• green chile paste
• turmeric
• peanut
• salt

Instructions

1. 1 Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.
3. 3 Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.

By Allrecipes Member

Ingredients

• ✓ chickpea
• vegetable oil
• chicken-style tenders
• onion
• garlic
• cumin seed
• black mustard seed
• turmeric
• cumin
• coriander
• chili powder
• salt
• tomato puree
• tomato
• vegetable broth
• garam masala

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
2. 2 Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
3. 3 Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

By Julie MacMillan

Ingredients

• ✓ chickpea
• lemon juice
• olive oil
• brown sugar
• cumin
• coriander
• cinnamon
• garam masala
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

By Naomi Witzke

Ingredients

• ✓ chickpea
• vegetable oil
• cumin seed
• salt
• chili powder
• lemon pepper
• tomato
• lemon juice
• onion

Instructions

1. 1 In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. 2 Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. 3 Add in lemon juice and mix well; add onions and stir until they become soft.
4. 4 Remove from heat and place into a serving bowl; serve immediately.

By Komal

Ingredients

• ✓ chickpea
• olive oil
• onion
• red chile pepper
• cumin
• coriander
• turmeric
• cinnamon
• sea salt
• lemon
• kale

Instructions

1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Ingredients

• ✓ chickpea
• white rice
• urad dal
• toor dal
• red onion
• hot red pepper flake
• curry leaf
• asafoetida powder
• salt
• water
• ghee

Instructions

1. 1 Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
2. 2 Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
3. 3 Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.

By Allrecipes Member

Ingredients

• ✓ chickpea
• water
• tomato
• onion
• red chile pepper
• jalapeno pepper
• vegetable oil
• salt
• turmeric
• red chile pepper
• cilantro
• onion

Instructions

1. 1 Place garbanzo beans into a large bowl. Pour enough water over beans to cover by several inches. Soak for 8 hours to overnight. Rinse and drain garbanzo beans thoroughly.
2. 2 Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until garbanzo beans are tender, 3 to 4 hours. Add water as needed to keep about 1 inch of liquid at the bottom of the pot.
3. 3 Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

By Mushell Shere

Ingredients

• ✓ chickpea
• sesame oil
• ground turkey thigh
• onion
• garlic
• tomato
• curry powder
• sweet chili sauce
• coconut milk
• salt
• black pepper
• red pepper flake

Instructions

1. 1 Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

By Marcia

Ingredients

• ✓ chickpea
• ground turkey
• tomato soup
• water
• garlic
• red kidney bean
• carrot
• mango chutney
• curry powder
• onion powder
• salt
• black pepper
• coconut milk

Instructions

1. 1 Break ground turkey into small pieces into a large skillet over medium heat. Cook and stir turkey, continuing to break it into smaller pieces until completely browned, 5 to 7 minutes. Drain as much grease as possible from turkey.
2. 2 Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add turkey to the pot and return mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through turkey mixture; bring to a simmer, place a cover on the pot, and cook until chickpeas are tender, about 15 minutes.
3. 3 Stir 1/4 cup coconut milk through chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into chili, stir, and simmer 30 minutes more.

By usmcwifey

Ingredients

• ✓ chickpea
• vegetable oil
• cumin
• red chili
• serrano chile pepper
• onion
• lemon juice
• water
• salt
• ginger root
• tomato
• cilantro

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

By Allrecipes Member

Ingredients

• ✓ chickpea
• vegetable oil
• onion
• garlic
• green cardamom
• red chile pepper
• coriander seed
• turmeric
• black mustard seed
• tomato paste
• butternut squash
• carrot
• water
• cilantro

Instructions

1. 1 Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
2. 2 Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
3. 3 When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
4. 4 Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
5. 5 Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

By MisterHealthy

Ingredients

• ✓ chickpea
• vegetable oil
• garlic
• onion
• red pepper flake
• cumin
• curry powder
• sweet pea
• spinach
• yogurt
• chicken broth
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

By Kristin Turrell

Ingredients

• ✓ chickpea
• olive oil
• onion
• lentil
• curry powder
• garlic
• cumin
• cayenne pepper
• tomato
• kidney bean
• raisin
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; cook until tender. Add lentils, curry powder, garlic, cumin, and cayenne pepper; cook, stirring constantly, about 2 minutes.
2. 2 Stir in tomatoes, garbanzo beans, kidney beans, and raisins; season with salt and black pepper. Reduce heat to low; simmer, stirring occasionally, for at least 1 hour.

By Michelle

Ingredients

• ✓ chickpea
• raisin
• water
• olive oil
• red onion
• garlic
• curry powder
• cumin
• cilantro
• ginger
• vegetable broth
• quinoa
• roasted red pepper
• almond
• salt

Instructions

1. 1 Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
2. 2 Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
3. 3 Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
4. 4 Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

By blancdeblanc

Ingredients

• ✓ chickpea
• vegetable oil
• onion
• garlic
• ginger root
• clove
• cinnamon
• cumin
• coriander
• salt
• cayenne pepper
• turmeric
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
3. 3 Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
4. 4 Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
5. 5 Enjoy!

By AMINAH A RAHMAN

Ingredients

• ✓ chickpea
• water
• tea bag
• bay leaf
• vegetable oil
• onion
• tomato
• cilantro
• coriander
• cumin seed
• ginger root
• garlic
• turmeric
• onion
• cayenne pepper
• garam masala

Instructions

1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS

Ingredients

• ✓ chickpea
• olive oil
• onion
• garlic
• ginger root
• tomato
• coconut milk
• sweet potato
• garam masala
• cumin
• turmeric
• salt
• red chile flake
• spinach

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
2. 2 Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.

By Sherri Zeringue D'Argenio

Ingredients

• ✓ chickpea
• potato
• vegetable oil
• onion
• garlic
• curry powder
• garam masala
• cumin
• salt
• ginger root
• cayenne pepper
• pea
• tomato
• coconut milk

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.
3. 3 Add cooked potatoes, garbanzo beans, peas, and tomatoes, then pour in coconut milk. Bring to a simmer and continue cooking for 5 to 10 minutes.

By MeganLee