A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Author: Joan Nathan
Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.
Author: The Epicurious Test Kitchen
Author: Ann Gillespie
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...
Author: Bon Appétit Test Kitchen
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to...
Author: Claire Saffitz
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.
Author: Mindy Fox
Author: Amaryll Schwertner
Author: Bon Appétit Test Kitchen
Author: Marie Devito Crowley
Author: Joyce Goldstein
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...
Author: Claire Saffitz
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to...
Author: Ramin Ganeshram
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Author: Claire Saffitz
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Author: Chris Morocco
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Michael Psilakis
Author: Cara Brunetti Hillyard
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
Author: Wendy Giman
An easy Curried Okra recipe
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and...
Author: Katherine Sacks
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Author: Lori D. Shaller
Author: Rick Rodgers
Author: Melissa Clark
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Author: Georgia Downward
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez