Type what you have

Ingredients

• ✓ chickpea
• ham bone
• water
• potato
• carrot
• corn
• black pepper

Instructions

1. 1 Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.
2. 2 Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.
3. 3 Cook on Low for 8 hours.
4. 4 Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.
5. 5 Cook on Low for 1 hour. Turn to High and cook for 1 more hour.

By beanbaird

Ingredients

• ✓ chickpea
• olive oil
• zucchini
• pesto
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir zucchini in hot oil until tender and liquid has evaporated, 5 to 10 minutes.
2. 2 Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes. Season with salt and pepper.
3. 3 Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

By Alli Shircliff

Ingredients

• ✓ chickpea
• cooking spray
• garlic
• onion
• vegetable broth
• kale
• vegetable bouillon
• curry powder
• almond milk

Instructions

1. 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

By rgansle

Ingredients

• ✓ chickpea
• olive oil
• shallot
• green onion
• salt
• pepper
• red swiss chard
• tomato
• lemon

Instructions

1. 1 Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

By Syd

Ingredients

• ✓ chickpea
• tuna
• olive oil
• black olive
• parsley
• red onion
• lemon
• feta cheese
• salt
• black pepper

Instructions

1. 1 Stir tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

By krissy g

Ingredients

• ✓ chickpea
• acorn squash
• olive oil
• orange juice
• cinnamon
• cumin
• whole wheat couscous
• cranberry
• pistachio nut
• carrot
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.
3. 3 Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
4. 4 Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.
5. 5 Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
6. 6 Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.

By ainsliek

Ingredients

• ✓ chickpea
• olive oil
• oregano
• basil
• garlic
• black pepper
• zucchini
• mushroom
• cilantro
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
2. 2 Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

By JDS

Ingredients

• ✓ chickpea
• cauliflower
• potato
• zucchini
• yellow squash
• onion
• olive oil
• curry powder
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
2. 2 Combine cauliflower, chickpeas, potatoes, zucchini, yellow squash, and onion in large bowl.
3. 3 Cut two 2-foot sections of aluminum foil and place one on top of the other. Fold the edges together so the 2 pieces will stay together. Drizzle olive oil in the middle of the foil, leaving 4 to 5 inches on each side for folding. Place a few handfuls of the cauliflower mixture over the olive oil; season with curry powder, salt, and pepper. Spoon some vegetable broth on top. Repeat with more foil and remaining cauliflower mixture.
4. 4 Pull the 2 longer sides of each foil packet together over the cauliflower mixture and fold over several times until you almost reach the center. Flatten down the sides and roll them up toward the center.
5. 5 Place the packets to the side of the campfire using long tongs. Cook until cauliflower mixture feels tender when you press the packets with the tongs, 20 to 30 minutes.
6. 6 Remove packets from fire and let cool, about 5 minutes. Open from the top, leaving the rolled-up sides as-is, to create a bowl.

By SARAHLIZZ3

Ingredients

• ✓ chickpea
• cooking spray
• olive oil
• garlic
• salt
• black pepper
• cauliflower
• cherry tomato
• lime
• cilantro

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
3. 3 Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

By Fioa

Ingredients

• ✓ chickpea
• cooking spray
• kidney bean
• firm tofu
• tomato sauce
• rolled oat
• green bell pepper
• vegan egg replacer
• onion powder
• garlic powder
• oregano
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
3. 3 Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
4. 4 Form mixture into a loaf shape and place in the prepared baking dish.
5. 5 Bake in the preheated oven until cooked through, about 1 hour 30 minutes.

By papebj

Ingredients

• ✓ chickpea
• quinoa
• water
• cranberry
• raisin
• almond
• mint leaves
• coriander
• cumin
• olive oil
• salt
• pepper

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2. 2 Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

By Magpie

Ingredients

• ✓ chickpea
• cooking spray
• olive oil
• onion
• garlic
• bread crumb
• egg
• parsley
• salt-free seasoning blend
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
3. 3 Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
4. 4 Scoop out 2 tablespoons chickpea mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
5. 5 Bake in the preheated oven until bottoms are golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

By Amanda Koss

Ingredients

• ✓ chickpea
• sweet potato
• butternut squash
• mushroom
• zucchini
• yellow squash
• onion
• carrot
• olive oil
• garlic
• honey
• oregano
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly.
2. 2 Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated.
3. 3 Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.

By Katie Scarlett Pivonka

Ingredients

• ✓ chickpea
• potato
• olive oil
• cherry tomato
• green bean
• garlic
• basil
• sea salt
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
2. 2 Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
3. 3 Roast in the preheated oven until tender, about 30 minutes.
4. 4 Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
5. 5 Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
6. 6 Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

By Mackenzie Schieck

Ingredients

• ✓ chickpea
• red bell pepper
• onion
• artichoke heart
• kidney bean
• pinto bean
• white vinegar
• balsamic vinegar
• salt
• sugar
• olive oil
• feta cheese

Instructions

1. 1 In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
2. 2 In a separate bowl, whisk white vinegar, balsamic vinegar, salt, and sugar together until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
3. 3 Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Scatter crumbled feta over just before serving; serve chilled.

By BOBU

Ingredients

• ✓ chickpea
• white sweet potato
• ground lamb
• onion
• leek
• celery
• tomato sauce
• cumin
• salt
• black pepper
• tahini
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
3. 3 In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
4. 4 Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
6. 6 Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.

By mina

Ingredients

• ✓ chickpea
• onion
• cilantro
• parsley
• almond flour
• garlic
• cumin
• cayenne pepper
• baking powder
• salt
• black pepper
• baking soda
• nutmeg
• sesame oil

Instructions

1. 1 Pour chickpeas into the basket of a large air fryer. Cook at 220 degrees F (104 degrees C) until mostly dry, about 15 minutes. Check after 10 minutes of cooking; all liquid should be evaporated and chickpeas should still be squishy, not toasted or hardened. Turn air fryer off.
2. 2 Transfer chickpeas to a food processor. Add onion, cilantro, parsley, almond flour, garlic, cumin, cayenne, baking powder, salt, pepper, baking soda, and nutmeg. Process on medium-high speed until a chunky paste forms.
3. 3 Refrigerate mixture to let flavors develop and to enable more drying, at least 30 minutes, or up to 1 hour.
4. 4 Form mixture into 1 1/4-inch balls. Place in the air fryer basket and spray with sesame oil spray; be careful, falafel will be delicate.
5. 5 Set the air fryer to 320 degrees F (160 degrees C) and cook for 10 minutes. Coat with more sesame oil if desired, increase temperature to 350 degrees F (175 degrees C), and cook until outsides are toasted, about 10 more minutes.

By GingerSpice

Ingredients

• ✓ chickpea
• buckwheat
• water
• salt
• summer squash
• walnut
• parmesan cheese
• lemon
• parsley
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
2. 2 Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

By Sunaina

Ingredients

• ✓ chickpea
• zucchini
• olive oil
• onion
• garlic
• button mushroom
• coriander
• cumin
• lemon
• parsley
• sea salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. 3 Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
4. 4 Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

By jackie

Ingredients

• ✓ chickpea
• carrot
• potato
• beet
• onion
• garlic
• olive oil
• thyme
• salt
• pepper
• white wine
• beet green

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place carrots, potatoes, beets, onion, garlic, and chickpeas into a 9x13-inch baking dish; drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.
3. 3 Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in wine. Return to the oven, and bake until wine has mostly evaporated and vegetables are tender, about 15 minutes more. Stir in beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

By mgoblue1

Ingredients

• ✓ chickpea
• water
• quinoa
• tomato
• cucumber
• green onion
• parsley
• lemon juice
• olive oil
• garlic
• mint
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
2. 2 Combine chickpeas, tomatoes, cucumber, green onions, and parsley in a large bowl. Stir in cooled quinoa.
3. 3 Mix lemon juice, olive oil, garlic, mint, salt, and pepper together in a separate small bowl. Pour over quinoa mixture; toss to combine.

By Nana

Ingredients

• ✓ chickpea
• olive oil
• yellow onion
• sun-dried tomato
• dill
• garlic
• spinach
• dry sherry
• curry powder
• cayenne pepper
• vegetable broth
• whole wheat couscous
• salt

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
2. 2 Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

By justine

Ingredients

• ✓ chickpea
• olive oil
• onion
• garlic
• vegetable broth
• cabbage
• tomato
• carrot
• paprika
• kale
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes. Add broth, cabbage, tomatoes, carrots, and paprika. Cook until cabbage softens, 10 to 15 minutes.
2. 2 Add kale, cover to trap steam, and cook until soft, 7 to 10 minutes. Pour in chickpeas and cook until heated through, 1 to 2 minutes. Season with salt and pepper; serve hot.

By Nada

Ingredients

• ✓ chickpea
• olive oil
• onion
• garlic
• taco seasoning mix
• cumin
• chicken broth
• salt
• black pepper
• iceberg lettuce
• avocado
• tomato
• black olive

Instructions

1. 1 Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
3. 3 Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.

By Studboy

Ingredients

• ✓ chickpea
• turkey thigh
• salt
• black pepper
• tomato
• artichoke heart
• parsnip
• baby carrot
• yellow squash
• green bell pepper
• chicken broth
• chicken bouillon
• dill

Instructions

1. 1 Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

By fozziesmom

Ingredients

• ✓ chickpea
• black bean soup
• kidney bean
• vegetarian baked beans
• tomato
• corn
• onion
• green bell pepper
• celery
• garlic
• chili powder
• parsley
• oregano
• basil

Instructions

1. 1 Gather the ingredients.
2. 2 Combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, and celery. Season with garlic, chili powder, parsley, oregano, and basil.
3. 3 Cook on High for at least 2 hours.

By sellitman

Ingredients

• ✓ chickpea
• grapeseed oil
• onion
• garlic
• ginger
• red curry paste
• coconut milk
• vegetable broth
• kosher salt
• spinach
• lime juice
• cashew
• cilantro
• rice

Instructions

1. 1 Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
2. 2 Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
3. 3 Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
4. 4 Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
5. 5 Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ chickpea
• russet potato
• butternut squash
• sweet potato
• onion
• carrot
• vegetable oil
• salt
• onion powder
• garlic powder
• fennel seed
• sage
• black pepper
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
2. 2 Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
3. 3 Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
4. 4 Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
5. 5 Season with more salt and black pepper to taste. Top with green onions to serve.

By Kim

Ingredients

• ✓ chickpea
• vegetable broth
• quinoa
• brussels sprout
• carrot
• parsnip
• red onion
• olive oil
• turmeric
• tahini
• lemon juice
• maple syrup
• water
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.
3. 3 Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
4. 4 Bake in the preheated oven until softened, about 10 minutes.
5. 5 Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.
6. 6 Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
7. 7 Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.

By MyNutriCounter

Ingredients

• ✓ chickpea
• olive oil
• onion
• curry powder
• cumin
• turmeric
• coriander
• water
• vegetable broth
• sweet potato
• potato
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
2. 2 Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
3. 3 Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

By CdnBugger