Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Basic Beans

 Use this basic method to cook any type of dried bean, including cannellini, kidney beans, chickpeas, and more. Try cooked cannellini in smooth White Bean Soup with Shrimp, kidney beans in Roasted Vegetable Minestrone, and chickpeas in Creamy Chickpea Soup with Crisp Chorizo.

• 2 bay leaves
• 2 cloves garlic, smashed
• 2 to 3 sprigs fresh herbs (such as rosemary, thyme, or flat-leaf parsley)
• 1 to 1-1/2 cups dried beans, sorted through and rinsed
• 1 teaspoon kosher salt

Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans 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 beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type and freshness the of beans. Cannellini and kidney beans take about 1 hour and 15 minutes; chickpeas may take up to two hours. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle.

If you're using the beans in soup, reserve some of the cooking liquid for the broth.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Chickpea Soup with Crispy Kale

This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.

• 1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
• 3 Tbs. extra-virgin olive oil; more for serving
• Fine sea salt
• 1 small yellow onion, finely diced
• 1 medium celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 15-oz. cans chickpeas, drained and rinsed
• 1 14-1/2-oz. can diced tomatoes
• 3 rosemary sprigs (about 4 inches)
• 1 bay leaf, preferably fresh
• 4 cups mild vegetable broth, such as Pacific brand
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack.

Meanwhile, heat the remaining 1-1/2 Tbs. olive oil in a 4-quart saucepan over medium heat.Add the onion, celery, carrot, and a pinch of salt and cook until tender, about 5 minutes. Add the chickpeas and tomatoes with their juice, stir to combine, and cook for 1 minute. Tie the rosemary and bay leaf in a cheesecloth pouch with string. Add the herb pouch, vegetable broth, and 1 tsp. salt to the pot. Partially cover and simmer gently until flavorful, about 20 minutes, adjusting the heat as needed. Discard the herb pouch.

Purée the soup with a hand blender or in batches in a regular blender. Season to taste with salt and pepper. Divide the soup among 4 bowls, top each with some of the kale, drizzle with a little oil, and serve.

Moroccan Vegetable Ragoût

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, thinly sliced (about 1-1/4 cups)
• 1 3- to 4-inch cinnamon stick
• 1-1/2 tsp. ground cumin
• 2 cups peeled and medium diced (1/2-inch) sweet potatoes (about 3/4 lb.)
• 1 14- to 16-oz. can chickpeas, drained and rinsed
• 1 14-1/2-oz. can diced tomatoes; with their juices
• 1/2 cup pitted green Greek or Italian olives
• 6 Tbs. orange juice, preferably fresh
• 1-1/2 tsp. honey
• 2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale)
• Kosher salt and freshly ground black pepper

Tip:

If you don't have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.

Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 min. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 min. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 min. Season with salt and pepper to taste.

Eggplant Ragoût with Tomatoes, Peppers & Chickpeas

Broiling the eggplant first helps it keep its shape in the stew.

• 1-1/2 lb. eggplant, preferably plump round fruits
• 2 Tbs. olive oil; more for brushing the eggplant
• 1 large red onion, cut into 1/2-inch dice
• 1 large bell pepper, red or yellow, cored, seeded, and cut into 1-inch pieces
• 2 plump cloves garlic, thinly sliced
• 2 tsp. paprika
• 1 tsp. ground cumin
• Generous pinch cayenne
• 2 Tbs. tomato paste
• 1-1/4 cups water
• 5 plum tomatoes, peeled, quartered lengthwise, and seeded
• 15-oz. can chickpeas (preferably organic), rinsed and drained
• 1 tsp. salt; more to taste
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• Freshly ground black pepper to taste

Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds and brush both sides with olive oil. Broil until light gold on each side, about 2 min. per side. Let cool and cut into 1-inch pieces. In a medium Dutch oven, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and bell pepper; sauté until the onion is lightly browned, 12 to 15 min. During the last few minutes of browning, add the garlic, paprika, cumin, and cayenne. Stir in the tomato paste and cook, stirring, for 1 min. Stir in 1/4 cup of the water and boil, using a wooden spoon to scrape up the juices from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, remaining 1 cup water and salt. Bring to a boil and then simmer, covered, until the vegetables are quite tender, about 25 min., stirring once or twice. Stir in the parsley, adjust the seasonings, and serve.

Fried Chickpeas with Garam Masala

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

• 1 15-oz. can chickpeas
• About 1 cup olive oil
• 1 tsp. garam masala
• Kosher salt

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Spiced Lamb Chops with Chickpea Purée

You’ll be amazed by the deep flavor and luscious texture of this chickpea purée, which is enriched with crème fraîche. A buttery pan sauce and fresh mint tie everything together.

• 1 Tbs. cumin seeds
• 1 Tbs. coriander seeds
• 2 medium lemons, finely grated to yield 1 Tbs. zest and squeezed to yield 1/4 cup plus 1 tsp. juice
• Kosher salt and freshly ground black pepper
• 8 1-1/2- to 2-inch-thick lamb loin chops (2 to 2-1/2 lb.)
• 3 cups Chickpeas with Bay Leaves and Herbs, plus 3/4 cup reserved cooking liquid
• 2 Tbs. crème fraîche
• 6 to 8 Tbs. extra-virgin olive oil
• 2 oz. (4 Tbs.) unsalted butter, diced
• 1-1/2 Tbs. thinly sliced fresh mint

Toast the cumin and coriander seeds in an 8-inch skillet over medium-low heat, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer to a mortar (or a mini food processor or spice grinder). Add the lemon zest, 1-1/2 tsp. salt, and 1/2 tsp. pepper and finely grind. Rub the spices all over the lamb chops; let sit at room temperature for 30 minutes.

Meanwhile, put the chickpeas, reserved cooking liquid, and 1-1/4 cups water in a 4-quart saucepan over medium-high heat and simmer for 5 minutes. Reserve 1/2 cup of the liquid, drain the chickpeas, and transfer to a food processor. Add 1/2 tsp. salt and a few grinds of pepper and pulse until the chickpeas are coarsely chopped. With the motor running, slowly add the reserved 1/2 cup liquid, the crème fraîche, 1/4 cup of the oil, and 1 tsp. of the lemon juice; purée until smooth. Season to taste with salt and pepper; keep warm.

Heat 2 Tbs. of the remaining oil in a 12-inch skillet over medium-high heat. Working in batches, cook the lamb chops, undisturbed, until deep golden-brown, 3 to 5 minutes. Flip and cook until medium rare (130°F), 4 to 6 minutes, adding more oil as needed for the second batch. Transfer to a plate to rest. Wipe the oil from the skillet, removing any burnt bits but leaving the caramelized morsels behind.

Add the remaining 1/4 cup lemon juice and 2 Tbs. water to the skillet and bring to a simmer over medium heat. Add the butter, a few pieces at a time, whisking until incorporated. Remove from the heat and season to taste with salt.

Divide the chickpea purée among 4 dinner plates and top with 2 lamb chops each. Drizzle with the pan sauce, sprinkle with the mint, and serve.

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

• 1/4 cup extra-virgin olive oil; more for brushing
• 4 medium cloves garlic, sliced
• 2 tsp. ground cumin
• 4 or 5 six-inch pitas
• 2 15.5-oz. cans chickpeas, drained and rinsed
• 5 Tbs. tahini
• 1/4 cup fresh lemon juice (from 1 medium lemon)
• 1 large egg
• Kosher salt
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh cilantro
• 1/4 English cucumber, thinly sliced)
• 1 medium tomato, thinly sliced
• Harissa (or other hot sauce; optional)

Prepare a high gas or charcoal grill fire.


Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.


Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.


In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.


Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.


Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Fried Chickpeas with Garam Masala

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

• 1 15-oz. can chickpeas
• About 1 cup olive oil
• 1 tsp. garam masala
• Kosher salt

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Pork Medallions with Chickpeas and Cabbage

In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

• 2 1-lb. pork tenderloins
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, halved lengthwise and thinly sliced crosswise
• 1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
• 2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
• 6 thin slices prosciutto di Parma (3-1/2 oz.)
• 6 oz. coarsely grated Italian fontina (about 2 cups)

Position a rack in the center of the oven and heat the oven to 425°F.

Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper.

Heat the butter and oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches, cook the pork, flipping once, until golden-brown, 2 to 3 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add the onion and 1/4 tsp. salt. Cook, stirring often, until lightly browned, 5 to 6 minutes. Add the cabbage, 1/4 tsp. salt, and 1/2 cup water. Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15 to 20 minutes. Stir in the chickpeas and the reserved cooking liquid and season to taste with salt and pepper. Arrange the pork over the cabbage and chickpeas and top with the prosciutto and fontina. Transfer the skillet to the oven and cook until the pork reaches 145°F, 12 to 15 minutes. Let rest for 5 minutes before serving.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Falafel Sandwich with Tomato-Cucumber Salad

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

• 1 15-oz. can chickpeas, rinsed and drained
• 7 Tbs. extra-virgin olive oil
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, diced
• 1/2 cup plain fine dry breadcrumbs; more as needed
• 1-1/2 cups cherry tomatoes, quartered
• 1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick
• 1 Tbs. fresh lemon juice
• 4 pitas, warmed

Heat the oven to 425°F.

In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.

Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

Split the pitas and stuff them with the falafel and tomato-cucumber salad.

Cucumber Rounds with Hummus & Yogurt

• 15-oz. can chickpeas, rinsed and drained
• 1 large clove garlic, coarsely chopped
• 3 Tbs. fresh lemon juice
• 3 Tbs. tahini (mixed well before measuring)
• 2 Tbs. extra-virgin olive oil
• 1 tsp. ground cumin
• Kosher or sea salt
• 1 large seedless cucumber
• 1/4 cup plain yogurt, well stirred
• 2 Tbs. sesame seeds, toasted until golden brown

Put the chickpeas, garlic, lemon juice, tahini, olive oil, cumin, 1/4 tsp. salt, and 2 Tbs. water in a food processor. Process until the mixture is smooth, about 2 minutes.

Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern. Slice the cucumber crosswise into 1/4-inch rounds and set them on a platter.

To assemble, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus, and top the hummus with a small dollop of the yogurt. Sprinkle with sesame seeds.

Hummus with Tahini (Xoumas me Taxini)

Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

• 15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained
• 1/4 cup extra-virgin olive oil
• 2 Tbs. fresh lemon juice; more to taste
• 1-1/2 Tbs. tahini (sesame paste)
• 2 medium cloves garlic, peeled
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• Kosher or sea salt

Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

Curried Chickpea and Summer Vegetable Stew

Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

• 2 Tbs. peanut or vegetable oil
• 2 cups diced yellow onion
• 2 Tbs. minced fresh ginger
• 1 Tbs. minced garlic
• 1 medium eggplant, cut into 1/2-inch cubes (4 cups)
• 1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
• 1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
• Kosher salt
• 1 tsp. garam masala
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1 small red hot chile, minced
• Freshly ground black pepper
• 1 15-oz. can chickpeas, with liquid
• 1-1/2 cups Fresh Tomato Sauce
• 1 cup light coconut milk
• 1/4 cup plus 2 Tbs. chopped fresh cilantro
• 1/4 cup unsweetened shredded coconut, lightly toasted (optional)

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.

Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro.

Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.

To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

Chickpea, Carrot & Parsley Salad

For a weeknight time saver, prep the salad ingredients for this hearty and versatile vegetarian dish ahead. You can make the dressing ahead too—just don't mix it in until you're ready to serve.

• 19-oz. can chickpeas, drained and rinsed (about 2 cups)
• 1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
• 1 cup loosely packed shredded carrot (from about 1 large carrot)
• 1/2 cup sliced radishes (about 6 medium)
• 1/2 cup chopped scallions, white and green parts (about 4)
• 3 Tbs. fresh lemon juice
• 1 tsp. ground coriander
• Kosher salt and freshly ground black pepper
• 6 Tbs. extra-virgin olive oil
• 1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 8 boneless, skinless chicken thighs (about 1-1/2 lb.)
• 1 medium head cauliflower, cut into 2-inch florets
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 small red onion, halved lengthwise and thinly sliced crosswise
• 3 Tbs. Champagne vinegar
• 1 tsp. Dijon mustard
• 2 cups Chickpeas with Bay Leaves and Herbs
• 1/4 cup green olives (preferably picholine), pitted and quartered
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• 5 oz. (5 cups) baby arugula

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.