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Chickpeas

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Brothy Chickpeas with Calabrian Chili

Brothy Chickpeas with Calabrian Chili

To me, these chickpeas are a perfect simple side dish to any large format protein you’re serving, but they can also be used as a blank canvas for whatever other chickpea journey you’re on. Use them for a frizzled chickpea salad, crush them with some raw garlic and serve with fried eggs.

Frizzled Chickpea Salad

Frizzled Chickpea Salad

I’d eat these not quite fried, not quite caramelized onions and chickpeas with salty, creamy feta and lots of herbs (leafy, spriggy, coarse!) literally any time of day—an ideal side no matter the meal.

Chicken and Chickpea Soup

Chicken and Chickpea Soup

Pick any leftover meat off the carcass, make some stock, and you’re well on your way to a big pot of this wonderful soup.

Spiced Chickpea Stew With Coconut and Turmeric

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean.

Crispy Lamb Meatballs With Chickpeas and Eggplant

Crispy Lamb Meatballs With Chickpeas and Eggplant

This dish does not shy away from fat in the best way possible. From the lamb to the olive oil to the yogurt used as a sauce at the end, this is a one-skillet meal that feels worthy of a weekend spread.