Serves: 6

The use of store bought canned chickpeas speeds up the process with good results.
Hummus Recipe Variations• Spice it. 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.• Roasted red peppers. Blend in 1 roasted red pepper and 1/2 teaspoon smoked paprika.• Mix in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony dip.• Green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or 1 cup cooked spinach.

• Ingredients

1 1/4 cups dried chickpea
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)

• preparation

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.


Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.

• preparation

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.


Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.

Serves: 8

It is believed this dish is based on the Genoese 'farinata' which is cooked thinner and often with toppings whereas calentita is cooked in a deeper pan and is never topped with anything but black pepper.

Dishes made with chickpea flour date back to ancient times and are quite common around the Mediterranean, such as Nice’s chickpea flour pancake, socca, and Italy’s farinata.

• Ingredients

2 cups chickpea flour
2 teaspoon salt
1 teaspoon freshly ground black pepper
3 3/4 cups water
1/4 cup extra-virgin olive oil

• preparation

Whisk together the chickpea flour, salt and pepper in a large bowl
Slowly add the water and whisk to combine. Cover and allow the mixture to rest for at least 2 hours and preferably overnight. (If resting the batter for more than 2 hours, store it in the refrigerator.)
When you are ready to bake the calentita, preheat the oven to 400°F. Pour the olive oil in the bottom of a 9x13-inch glass or metal baking dish and swirl it around to coat the bottom. Place the baking dish in the oven while it is preheating so that the dish can get very hot.
When the oven has reached the desired temperature and the baking dish is quite hot, carefully, remove the baking dish from the oven and pour the calentita batter into the dish. Return the dish to the oven.
Bake the calentita until firm and golden brown on the top, 55 to 60 minutes. Remove from the oven and cut into squares. Leave to stand for a while. Serve immediately.

• preparation

Whisk together the chickpea flour, salt and pepper in a large bowl
Slowly add the water and whisk to combine. Cover and allow the mixture to rest for at least 2 hours and preferably overnight. (If resting the batter for more than 2 hours, store it in the refrigerator.)
When you are ready to bake the calentita, preheat the oven to 400°F. Pour the olive oil in the bottom of a 9x13-inch glass or metal baking dish and swirl it around to coat the bottom. Place the baking dish in the oven while it is preheating so that the dish can get very hot.
When the oven has reached the desired temperature and the baking dish is quite hot, carefully, remove the baking dish from the oven and pour the calentita batter into the dish. Return the dish to the oven.
Bake the calentita until firm and golden brown on the top, 55 to 60 minutes. Remove from the oven and cut into squares. Leave to stand for a while. Serve immediately.

Serves: 4

Crack the code to super easy home-made pizza making! Chickpea Crust Pizza is a recipe so simple, you’ll be able to put the whole thing together in the same amount of time it would take to have a pizza delivered

• Ingredients

1 cup chickpea flour
½ cup water
1 tsp olive oil
dash of salt
½ cup marinara or pizza sauce
handful of shredded kale
1 tsp olive oil
½ cup grated mozzarella

• preparation

Preheat oven to 375°. Line a baking sheet with parchment paper.
In a medium bowl, stir together flour, water, 1 tsp olive oil and salt until thoroughly mixed.
To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick.
Bake in oven for 15-20 minutes, until edges are slightly crispy.
While crust bakes, toss kale in small bowl with 1 tsp olive oil.
Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust.
Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.

• preparation

Preheat oven to 375°. Line a baking sheet with parchment paper.
In a medium bowl, stir together flour, water, 1 tsp olive oil and salt until thoroughly mixed.
To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick.
Bake in oven for 15-20 minutes, until edges are slightly crispy.
While crust bakes, toss kale in small bowl with 1 tsp olive oil.
Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust.
Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.

• Ingredients

2 c. chickpea flour
1 tsp. salt
1 tsp. cumin
1⅓ c. water
3 Tbs. extra virgin olive oil
2 tsp. dried oregano
½ tsp. garlic powder

• preparation

Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).
Cover and allow to rest overnight on the counter top. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy.
When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
Prepare all your toppings for efficiency.
Preheat broiler to high (or low, see below).
Add a little oil of your choice to the skillet.
Pour a thin layer (about ⅔-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier.
Cook 1-2 minutes until browned on the bottom – it will bubble on the top a lot like pancakes when it's ready to flip.
Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly add your favorite toppings and broil right in the skillet.
Top with sauce, toppings and cheese of your choice.
Broil 1-3 minutes on high to melt the cheese. (or you can broil for about 5-7 minutes on low.

• preparation

Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).
Cover and allow to rest overnight on the counter top. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy.
When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
Prepare all your toppings for efficiency.
Preheat broiler to high (or low, see below).
Add a little oil of your choice to the skillet.
Pour a thin layer (about ⅔-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier.
Cook 1-2 minutes until browned on the bottom – it will bubble on the top a lot like pancakes when it's ready to flip.
Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly add your favorite toppings and broil right in the skillet.
Top with sauce, toppings and cheese of your choice.
Broil 1-3 minutes on high to melt the cheese. (or you can broil for about 5-7 minutes on low.

Serves: 4

• Ingredients

2 cups chickpea flour
Kosher salt
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder

Toppings:

Extra-virgin olive oil, for brushing and drizzling
8 ounces fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
3 large ripe plum tomatoes, very thinly sliced
Kosher salt and freshly ground black pepper

1/2 cup fresh basil leaves

• preparation

For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.

• preparation

For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.

Serves: 4

• Ingredients

For the Chickpea Salad:
1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the Dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

• preparation

Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.

• preparation

Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.

Serves: 4

• Ingredients

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)

• preparation

Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes.

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

• preparation

Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes.

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Serves: 4

Harissa paste has serious kick but, once stirred
into the soup, its fieriness is tamed. Feel free
to add less or more paste depending on your
tolerance. Freeze any extra harissa in an ice
cube tray and use cubes as needed.

• Ingredients

2 medium red peppers
1 tsp (5 mL) harissa paste
2 tbsp (30 mL) olive oil
1 1/2 cups (375 mL) onion, finely chopped
1/2 cup (125 mL) celery, finely chopped
2 tbsp (30 mL) garlic, finely chopped
1/2 tsp (2 mL) cumin seeds
2 tsp (10 mL) smoked paprika
4 cups (1 L) vegetable or chicken stock
1 tbsp (15 mL) fresh thyme, finely chopped
1 can (540 mL) chickpeas, drained and rinsed
2 cups (500 mL) peeled and finely diced
sweet potato
3 tbsp (45 mL) tahini paste
Plain kefir or yogurt to drizzle for garnish
(optional)

• preparation

1 On a hot grill or under a broiler, roast
peppers until charred on all sides. Let cool,
peel off skin and discard seeds. Slice roasted
peppers into strips and toss together with
harissa in a small bowl. Set aside.
2 In a large pot, heat olive oil over medium-­
high heat. Add onions and celery, and cook
for 10 minutes. Stir in garlic, cumin seeds and
smoked paprika, and cook for 1 minute.
3 Add stock to the pot along with thyme,
chickpeas, sweet potato and tahini paste.
4 Bring to a boil, then cover and simmer over
low heat for 25 minutes.
5 Ladle soup into four bowls and garnish with
harissa roasted peppers and a drizzle of kefir
or yogurt.

• preparation

1 On a hot grill or under a broiler, roast
peppers until charred on all sides. Let cool,
peel off skin and discard seeds. Slice roasted
peppers into strips and toss together with
harissa in a small bowl. Set aside.
2 In a large pot, heat olive oil over medium-­
high heat. Add onions and celery, and cook
for 10 minutes. Stir in garlic, cumin seeds and
smoked paprika, and cook for 1 minute.
3 Add stock to the pot along with thyme,
chickpeas, sweet potato and tahini paste.
4 Bring to a boil, then cover and simmer over
low heat for 25 minutes.
5 Ladle soup into four bowls and garnish with
harissa roasted peppers and a drizzle of kefir
or yogurt.

Serves: 8

• Ingredients

½ cup couscous
1 cup water
1 ½ cups broccoli florets
2 tsp. olive oil
1 cup finely chopped onion
2 tsp. ground cumin
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
1 Tbs. toasted sesame tahini
¼ to ½ cup plain dry breadcrumbs
Salt to taste

• preparation

In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes. Reserve 1 cup couscous and save remaining for another use.
Meanwhile, steam broccoli until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in cumin. Remove from heat and allow to cool.
Preheat oven to 400F. Line large cookie sheet with foil, then dust with breadcrumbs.
In food processor or blender, combine couscous, broccoli, onions, chickpeas and tahini. Process until blended, stopping to scrape down sides of bowl when necessary. Transfer mixture to large bowl. Gradually add 1/4 cup bread crumbs. Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist. Season with salt.
Shape mixture into 3-inch patties (1/2-inch thick). Put patties on prepared cookie sheet. Bake until lightly browned on both sides about 30 minutes, turning once halfway. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

• preparation

In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes. Reserve 1 cup couscous and save remaining for another use.
Meanwhile, steam broccoli until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in cumin. Remove from heat and allow to cool.
Preheat oven to 400F. Line large cookie sheet with foil, then dust with breadcrumbs.
In food processor or blender, combine couscous, broccoli, onions, chickpeas and tahini. Process until blended, stopping to scrape down sides of bowl when necessary. Transfer mixture to large bowl. Gradually add 1/4 cup bread crumbs. Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist. Season with salt.
Shape mixture into 3-inch patties (1/2-inch thick). Put patties on prepared cookie sheet. Bake until lightly browned on both sides about 30 minutes, turning once halfway. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

Serves: 4

• Ingredients

2 bay leaves
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme
1 cup dried chickpeas, sorted through and rinsed
1 tsp. kosher salt
For the soup:

3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 inner rib celery, diced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tsp. chopped fresh thyme
1/4 cup heavy cream
1 Tbs. sherry vinegar
10 oz. firm tofu, cut into 1/2-inch dice
3 Tbs. thinly sliced fresh chives

• preparation

Cook the beans:
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender (try biting into one) but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.

Make the soup:
Heat 1-1/2 Tbsp. of the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion, carrot, and celery, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid (there should be about 5 cups; if not, add more water to equal this amount) and half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more but don’t break up. Working in batches, purée the chickpeas and broth in a blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.

Set a large skillet over medium-high heat for 1 minute. Cook the tofu in the remaining 1-1/2 Tbs. oil until it’s brown, about 5 minutes; With a slotted spoon. transfer half the tofu to a plate lined with paper towels and stir the rest into the soup.
Laddle the soup into shallow bowls. Sprinkle with the tofu, scatter with the chives, and drizzle with a bit of the reserved tofu oil, if you like. Serve immediately.

• preparation

Cook the beans:
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender (try biting into one) but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.

Make the soup:
Heat 1-1/2 Tbsp. of the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion, carrot, and celery, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid (there should be about 5 cups; if not, add more water to equal this amount) and half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more but don’t break up. Working in batches, purée the chickpeas and broth in a blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.

Set a large skillet over medium-high heat for 1 minute. Cook the tofu in the remaining 1-1/2 Tbs. oil until it’s brown, about 5 minutes; With a slotted spoon. transfer half the tofu to a plate lined with paper towels and stir the rest into the soup.
Laddle the soup into shallow bowls. Sprinkle with the tofu, scatter with the chives, and drizzle with a bit of the reserved tofu oil, if you like. Serve immediately.

Serves: 4

• Ingredients

1/3 cup Greek yogurt
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 15-ounce can chickpeas, rinsed, drained, and dried very well
1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)
3 garlic cloves, sliced
1 teaspoon ground cumin
3 cups baby arugula, washed and dried
3 cups baby kale, washed and dried
1 1/2 cups halved cherry tomatoes
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1/4 cup finely crumbled feta cheese
2 tablespoons pine nuts, toasted

• preparation

1. In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil. Season with salt and pepper. Set aside.

2. In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 6 to 7 minutes.

3. Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a large serving bowl and let cool slightly, about 15 minutes.

4. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts to the bowl with the chickpeas. Pour over the yogurt dressing, season with salt and pepper, and drizzle with the remaining 1 tablespoon oil. Toss well and serve.

• preparation

1. In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil. Season with salt and pepper. Set aside.

2. In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 6 to 7 minutes.

3. Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a large serving bowl and let cool slightly, about 15 minutes.

4. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts to the bowl with the chickpeas. Pour over the yogurt dressing, season with salt and pepper, and drizzle with the remaining 1 tablespoon oil. Toss well and serve.

Serves: 6

• Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

• preparation

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

• preparation

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Serves: 6

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries)
The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.

• Ingredients

270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

• preparation

Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

• preparation

Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

Serves: 4

This is a variation of the renowed Provence passaladière and is made of chickpea flour, water and olive oil. The pancakes are a specialty from Nice in France and neighboring Liguria, in Italy where they are called farinata

• Ingredients

2 cups (300g) cherry tomatoes, halved
5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve

• preparation

Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.

Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.

In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.

Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.

Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.

• preparation

Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.

Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.

In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.

Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.

Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.

Serves: 10

They freeze well.
Serve as mini cakes as hors d'oeuvre, appetizers or main meal.

• Ingredients

1 lb shelled edamame thawed or fresh
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
4 ounces (110 g) sliced mushrooms, shiatake or crimini
1/3 cup water
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1 teaspoon low salt soy sauce
Salt and pepper, to taste
1/2 teaspoon red pepper flakes
1 tablespoon chickpea flour or cornstarch
Oil, for frying

• preparation

Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.
Add the flour and mix well
Place the bowl in the refrigerator for 20 to 30 minutes to make it easier to handle when forming the patties.
Shape mixture into 10 patties.Dust both sides of the patties with chickpea flour or cornstarch.
Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes on each sides, or until golden brown on both sides.
Serve on top of a spinach sald, or on a toasted bun.

• preparation

Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.
Add the flour and mix well
Place the bowl in the refrigerator for 20 to 30 minutes to make it easier to handle when forming the patties.
Shape mixture into 10 patties.Dust both sides of the patties with chickpea flour or cornstarch.
Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes on each sides, or until golden brown on both sides.
Serve on top of a spinach sald, or on a toasted bun.

Serves: 4

Cooking tips:
❗You may need to press the tofu for 15 minutes to remove excess water.
❗Feel free to add your favourite herbs and spices to the recipe to get your favorite flavour.
❗ For the patties to hold together place patties mixture in to the fridge for 15-30 minutes.

• Ingredients

14oz | 400g | 1 block firm tofu
4oz | 130g | 1 small potato
3tbsp brown rice flour or any flour of your choice
1oz | 40g | 3/4 cup grated carrot
2tbsp chopped green onion
1 garlic clove

Seasonings:
1/4tsp chilli flakes
2oz | 60g | 1 cup breadcrumbs, panko, or chickpea crumbs
salt to taste

Dipping sauce ingredients:
1oz | 30g | 1/2 cup parsley or cilantro
1tbsp lemon juice
4oz | 115g | 1/2 cup vegan mayonnaise
black pepper

• preparation

Peel and grate potato.
Mash the block of tofu in a bowl. Add the grated potato, flour, grated carrot, green onion and minced garlic.
Season with salt and chilli flakes.
Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.

Shape tofu mixture into 3oz, 70g patties about half inch thick.
Coat patties with breadcrumbs.
Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
Top with the prepared sauce and enjoy.

• preparation

Peel and grate potato.
Mash the block of tofu in a bowl. Add the grated potato, flour, grated carrot, green onion and minced garlic.
Season with salt and chilli flakes.
Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.

Shape tofu mixture into 3oz, 70g patties about half inch thick.
Coat patties with breadcrumbs.
Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
Top with the prepared sauce and enjoy.

Serves: 6

You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.

• Ingredients

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

• preparation

Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

• preparation

Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Serves: 4

• Ingredients

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 to 2 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can whole peeled tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

• preparation

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

• preparation

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.