za’atar tomato & chickpea flatbread

ingredients 10-ounce can seasoned chickpeas, drained (like TJ's cumin parsley chickpeas)2 pieces naan or other large flatbread1 large heirloom tomatoza'atar, to taste½ cup plain yogurt¼ cup finely chopped parsleycitrus hot sauce (like TJ's yuzu kosho hot sauce), to taste method Thinly slice the tomato and place in a single layer. Sprinkle with za'atar and salt,... Continue Reading →

mediterranean couscous salad

from Cookie and Kate ingredients 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)⅓ cup pine nuts⅓ cup extra-virgin olive oil2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)1 large shallot, finely chopped (about ½ cup)2 cloves garlic, pressed or minced½... Continue Reading →

pasta e ceci

by Andy Baraghani ingredients 1 cup dried chickpeas, soaked overnight and drained1 fresh bay leaf1 garlic clove1 sprig fresh rosemary1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes2 Tablespoons olive oil, plus more for drizzling½ medium yellow onion, finely dicedAbout 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your handsSalt... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

Kathryne Taylor’s Greek nachos

  from the book Love Real Food. ingredients TOASTED PITA WEDGES 4 whole wheat pitas (7-inch) Extra-virgin olive oil, for brushing Kosher salt MEDITERRANEAN SALAD 1 15-ounce can chickpeas, drained and rinsed 1 medium tomato, finely chopped (or 1 cup chopped grape tomatoes) 1 small cucumber, finely chopped 1/4 cup chopped green onion (about 2)... Continue Reading →

couscous with creamy feta and chickpeas

very slightly adapted from NYT. ingredients 12-16 ounces cherry tomatoes, halved ¼ cup sliced scallions 2 Tablespoons extra-virgin olive oil, plus more for drizzling 1 Tablespoon balsamic vinegar, plus more for serving 2 fat garlic cloves, finely grated or minced 1 ½ teaspoons kosher salt, plus more as needed ½ teaspoon black pepper, plus more for serving 3 oregano, rosemary... Continue Reading →

herbed chickpeas

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen. They're extremely versatile and make a great addition to pasta or a topper for grains, yogurt, or toast. I also really like mixing them with cooked greens and topping with a fried or poached egg! from Bon Appétit.... Continue Reading →

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