I couldn’t go through a whole week of yellow foods without having at least some celebration of the chickpea! Today I am sharing some recipes that showcase this wonderful legume.
Each and every one of these is a tried and true favorite of mine. I can attest to their deliciousness AND the fact that they come together quickly. This means that they are all great weeknight meals, and make great leftovers too!
From Cookbooks
Lemon Chickpea Lentil Soup from Eat Drink & Be Vegan by Dreena Burton (click for recipe)
Tamari Roasted Chickpeas also from Eat Drink & Be Vegan by Dreena Burton (click for recipe)
Chickpea Quinoa Pilaf from Veganomicon by Isa Chandra Moskowitz & Terri Hope Romero (recipe reprinted here)
From the Blogosphere
Chick & Split Pea Curried Gravy (click for recipe) by How to Feed a Vegan (an oldie but goodie! I posted about it way back in 2009!)
Maple Mustard Beans and Greens by Tina Haupert of Carrots ‘n’ Cake, for Health.com (click for recipe)
I made mine with frozen Swiss chard and corn (I didn’t have peas)
Chickpea Flour Pancakes Two Ways:
Jumbo Chickpea Pancake (click for recipe) by Angela of Oh She Glows
Chickpea Flour Pancakes with Cauliflower and Shiitake Mushrooms (click for recipe) by Vegan Richa
If that photo doesn’t make you want some, I don’t know what will!
If you have a favorite chickpea recipe, please share it in the comments!
A.Cook in the Making 