1 red pepper, sliced 1/2 tsp. paprika 1/2 tsp. ground cumin 1 (5.8 oz.) pkg. roasted garlic and olive oil couscous 1 (15.5 oz.) can chickpeas, rinsed, drained 1/3 cup chopped dried apricots ...

Drain. 2. Place the soaked, drained chickpeas in a medium pot; cover with water by 2 or 3 inches. Add the bay leaf, 1 tablespoon of the oil and a pinch of salt.

Stir in 3 cups of cooked chickpeas (from 1 cup dried chickpeas) or two 15-ounce cans of chickpeas, rinsed and drained, and more salt to taste, if desired. Add 1/4 cup of water, or more or less to ...

2. For the chickpeas, heat the olive oil in a large skillet or wok. Add the chickpeas and fry them until they start to brown and pop, 3 to 5 minutes. In a small jar or bowl, mix the lemon juice ...

Here are 11 vegan dinners where chickpeas are the star of the show. From soups to curries and baked sweet potatoes, nothing ...

I’ve only been back to our office a handful of times since we were sent home abruptly one afternoon in March 2020. Returning and seeing my desk the way I left it was like opening a time capsule ...

Make sure chickpeas have dried off well before using. In a bowl, toss chickpeas with about 1 tablespoon oil and salt, pepper, cumin, paprika and coriander, if using. Spread out on a sheet pan.

Add chickpeas, tomato paste, cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook until tomato paste and spices are fragrant, about 2 minutes.

While the squash gets a head start in the oven, you can dry out the chickpeas to encourage crisping. Give them a rinse, pat them dry, then spread them out on a dish towel for 20 to 30 minutes.

Of all the vegetables you can stuff, sweet bell peppers are among the most amenable. Unlike eggplant, onions or zucchini, which need their guts scooped to make room, or cabbage or grape leaves ...