This brown rice chickpea biryani is just what your body wants, and it’s as simple and easy as it is delicious. It’s made with ...

Start by frying onions, garlic, and ginger in oil until golden. Next, add canned tomatoes, chickpeas, and a blend of curry ...

Just drain canned chickpeas, toss them with some olive oil, salt, pepper, and whatever spices you like (think paprika, garlic ...

Turn off heat and let rice rest, covered. Meanwhile, set a medium, heavy pan over medium-high heat. Pour in ¾ cup oil. Once hot, add chickpeas and fry until golden, 4-6 minutes total.

Chickpeas—also called garbanzo beans or, adoringly, "chi chi beans" in my house—are affordable, packed with protein, ...

This vegan chickpea and cauliflower curry really is ... which 12g saturates), 15g fibre and 0.3g salt. Serve with cooked rice or warm naan bread and garnished with sliced green chilli, or some ...

A protein packed bowl of rajma cooked in a rich masala gravy, paired with brown rice and a dollop of curd. Slow cooked black ...

Chef Marcela Valladolid uses canned chickpeas instead of the traditional hominy for this vegetarian version of the Mexican stew. They simmer in a mushroom and dried chile-infused broth for deep ...

Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly. Meanwhile heat up the pouches of rice (if using), following the ...