Because you probably already have a few in your pantry.
Hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples. David Malosh for The New York Times. Food Stylist: Simon Andrews.
If you’ve ever found yourself standing in the canned food aisle, trying to remember if you have any chickpeas at home (you probably do), you’re not alone. Garbanzo beans are affordable, adaptable and can turn any weeknight meal into something substantial. Here are 12 recipes that will put them to good use.
See more chickpea recipes on NYT Cooking, here.
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
In this delicious spiced dish from Zainab Shah, chiles, coriander and garam masala turn canned chickpeas into something truly spectacular. It all comes together in one pot in under 30 minutes — which means you could be sitting on the couch watching your favorite movie with a big bowlful in no time.
See the recipe.
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
The hollow insides of sweet bell peppers are practically begging to be filled. In this recipe from Melissa Clark, they’re stuffed with chickpeas and the sharpest Cheddar you can find. Chili powder, the kind used for a pot of chili, is used as a shortcut to achieving depth and heat.
See the recipe.
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Crisp cucumbers and chickpeas are tossed in a tzatziki-inspired dressing in this hearty salad from Hetty Lui McKinnon. Fresh, cool and vibrant, it’s the perfect way to channel the easy eating of summer whatever the season. Great on its own, it also pairs wonderfully with falafel, pita or skewers.
See the recipe.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
The canned chickpea is the main character in this 30-minute pasta from Alexa Weibel. First, the buttery legumes are caramelized in rosemary and Aleppo pepper. Then, half are set aside to be used as a crispy garnish, while the rest are simmered until soft enough to thicken the cream sauce. “Easy and fast, even after happy hour,” one reader wrote. Enough said.
See the recipe.
Craig Lee for The New York Times
Tahini, garlic and lemon are essential in this five-star hummus recipe from Mark Bittman. Put all three ingredients in a food processor with canned chickpeas, extra-virgin olive oil, cumin or paprika. Press some buttons until you get a smooth purée. While great for everyday snacking, make it a meal with pita, roasted or grilled vegetables and maybe these juicy baked chicken breasts.
See the recipe.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
This chicken dinner from Yossy Arefi is what we like to call a no-fuss meal: It uses one pan, has a short ingredient list and barely requires any chopping. As the chicken skin crisps, the chickpeas, garlic and spinach soak up the juices at the bottom of the pan. Squeeze a bit of lemon juice over everything for a bright finish.
See the recipe.
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
This recipe from Melissa Clark is like a love letter to canned ingredients. Chickpeas are nestled in a creamy curry made of spiced pumpkin purée and coconut milk. If you want to incorporate more greens, stir in some spinach or kale during the last few minutes of cooking. Don’t forget to top with lots of fresh lime juice before tucking in.
See the recipe.
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
“This is the best Caesar dressing I’ve tasted. Ever. Vegan or not,” one reader wrote about this popular recipe from Becky Hughes. Blended raw cashews are the secret to the rich, velvety dressing, while roasted chickpeas and hand-torn croutons add a delightful crunch.
See the recipe.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
This easy vegetarian sheet-pan meal from Melissa Clark will perk up any weeknight. Cubes of squash are tossed with baharat, salt, thyme and crushed red pepper, then roasted until golden brown and tender alongside caramelized red onions and crunchy spiced chickpeas. You might find it near impossible to stop yourself from eating straight from the pan before dinner.
See the recipe.
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
This one-pot take on the comforting Roman dish from Colu Henry is as simple as they come. Add a can of chickpeas to a mixture of sautéed onions, tomatoes, garlic and rosemary, smashing about half the beans in the pot. Throw in water and a cup of whatever small pasta you fancy, then simmer until cooked through. It’s flexible and forgiving, so make adjustments and additions as you wish.
See the recipe.
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
This sheet-pan dinner from Ali Slagle is a breeze to prepare, and it’s super riffable. Oven-baked feta pairs beautifully with roasted cherry tomatoes and chickpeas that are sweet and spicy from honey and dried chile. Try it as written, then choose your own adventure: Swap olives, mini peppers or cauliflower for tomatoes. Switch out the hot honey for harissa or anchovies.
See the recipe.
James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
Chickpeas cooked and seasoned with cumin, paprika and chile powder steal the show in this hearty salad from Nargisse Benkabbou. The beans are tossed in a bright and spicy green harissa dressing, then served with arugula, tomatoes and olives. For more protein, toss in some shredded rotisserie chicken. A tip from a reader: “I doubled the chickpeas and dressing so I could have plenty of leftovers.”
See the recipe.
