Home » Recipe Type » Dinner » Weeknight Dinners » 10 Chickpea Recipes to Make Right Now
//By Alexandra Stafford onMarch 18, 2020
This post may contain affiliate links. Please read my disclosure policy.
Friends, how are you faring? What are you cooking? Have you broken out your slow cooker? Mine has been occupied with beans and legumes, most recently chickpeas.
If you’ve yet to cook a batch of slow-cooker beans, start here: Simplest Slow Cooker Chickpeas. You can use the method for any bean you like. If you don’t have a slow cooker and would rather cook the beans stovetop, here’s my favorite method, which calls for an overnight soak in salt water. How to Cook Beans and Legumes From Scratch.
PS: If you are having trouble finding dried chickpeas, Nuts.com is a great source.
And here are 10 recipes to put those cooked beans/legumes to use.
Leblebi: a super-flavorful North African soup/stew, especially good drizzled with harisssa.
Garlicky Chickpeas with Roasted Spaghetti Squash: This recipe combines Skinny Taste’s recipe for cacio e pepe spaghetti squash with stewy, garlicky chickpeas.
Cilantro-Lime Chickpeas: Inspired by a favorite salad at the Honest Weight Food Co-op, these cilantro-lime chickpeas keep well in the fridge and are great to pack for lunch (or … er … to eat at home at your kitchen table 😍).
Curried Chickpea and Lentil Soup: Adapted from a Cookie and Kate recipe, this soup calls for both lentils and chickpeas and has such a nice, chunky texture.
Curried Chickpeas with Cauliflower and Coconut Milk: If curry = comfort food for you, this is a must make.
No-Tuna Tuna Salad: I use canned chickpeas with this one. So easy and delicious. Save the liquid from the can of chickpeas and make …
… Aquafaba Chocolate Mousse. If you’ve never tried whipping chickpea cooking liquid into stiff peaks, now’s the time. It’s magical. And the chocolate mousse it creates is so incredibly light. Watch the video here.
Chickpea Taco Bowls: An old favorite. Love this for a Friday movie night with chips and guac (or salsa! or whatever you can find right now!).
Chickpea Tagine with Tomato Jam: This is pictured here with roasted delicata squash, but you can use any roasted vegetable you like or substitute sautéed greens for the roasted vegetables.
Chickpea and Escarole Soup:
This post may contain affiliate links. Please read my disclosure policy.
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Dana —Reply
Ali, you are a bright spot in the food world and in the world in general. Be well and we’re sending lots of germ free e-hugs. PS We’re going to try your naan tonight.
alexandra —Reply
Awwww, thanks, Dana 🙂 🙂 🙂 Hope you like the naan! xo
Dana —Reply
PPS We turned your peasant bread into potato bread again. I love it that way. I really do. Three medium potatoes squished through a fine strainer (riced, essentially). But I like it even more with parmesan and the loroco flowers. Hugs hugs hugs!
alexandra —Reply
Yum Dana! And I have no idea what loroco flowers are 🤷♀️🤷♀️🤷♀️
Kitty —Reply
I love these recipes, thank you so much ! I LOVE cooking with dried beans and these recipes look superb! Just last night I was looking at my bag of garbanzos!
I wanted to ask you about a couple of things. 1, beans are high in iron so isn’t soaking used not only to reduce cooking time and gassy sugars, but to reduce iron levels? Reportedly, the iron is not absorbed readily without a vitamin C source. But, on the nutrition labeling I have noticed pretty high iron levels for not much in dried beans. And 2, don’t many beans need to be cooked at high heat to untoxify lectins? Kidney beans are the most notorious but are there others with that problem ? So with a slow cooker, do we need to use the high heat setting to reach boiling temperatures and for how long?
alexandra —Reply
Oh my goodness, Kitty … I don’t know. I’m sorry. I wish I did. I find this all so interesting because it makes the idea of “beans and greens”, which taste good together, also make sense as greens are typically high in Vitamin C.
I am not informed enough to comment on reduction in iron levels and the lectin toxicity, but thank you for bringing all of this to my attention. This Eating Well article might provide some helpful info. I also read that you can bring your slow cooker beans to a simmer stovetop for 10-20 minutes after you cooke them in the slow cooker … kind of a pain, but if it reduces toxins, perhaps it’s worth it.
Sabrina —Reply
thank you for all of these, I really like the curried chickpea and lentil soup
Jaklin Orlowski —Reply
Alexandra, your recipes are excellent, and will definitely be trying one or two of these chickpea recipes this week. I always use dry chickpeas, which taste much better than canned. Worth mentioning, even though unrelated to this post, is your easy and fast mother’s shepherd bread, which is also delicious, excellent texture and fail-proof. I share it with anyone who is envious of my home baked breads. Thank you for sharing your recipes.
Alexandra Stafford —Reply
Thank you so much, Jaklin 🙂 🙂 🙂 It’s so nice to read all of this. I’m so glad you are enjoying and sharing my mother’s bread recipe as well. We live on that here! Hope you love some of the chickpea recipes as well. Thanks for writing!
