Tag Archives: chickpeas

Creamy Tuscan Chickpea Soup

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With the hot, humid dog days of summer behind us, that’s when we start craving cool-weather sustenance like soups and stews. Here, spicy sausage, tender chickpeas, and savory aromatics come together for a comforting bowl of goodness in this one-pot soup; a recipe found in Food & Wine Magazine.

Think of it as a cozy mash-up of Zuppa Toscana and Marry Me chicken. Spicy sausage adds a deep, savory flavor while sun-dried tomatoes lend a sweet-tangy richness to the broth. Chickpeas make the soup extra satisfying without feeling heavy, and the vegetables are perfectly tender with just a slight bite. It’s an umami-packed bowl that’s both comforting and nourishing. For the best texture and browning, use sausage out of its casing — it breaks up more easily with a spoon and browns more evenly in the pan.

For a milder soup, you can use regular Italian sausage instead of the spicy variety. We used sweet Italian sausage because that’s what we had on hand, but we added some red pepper flakes to include the spiciness. However, our fresh basil from the herb garden was past it’s prime. Instead of buying a bunch from the farm market or grocery store, we substituted 2 teaspoons of dried Tuscan Italian seasoning.

The soup was fantastic! *That being said, you want to maximize flavor by using homemade chicken stock. Canned or boxed stock just does not have the depth of flavor. Also, The Hubs used dried chickpeas that were soaked overnight with aromatics then cooked in a pressure cooker—a time-saver. **The broth (from canned or cooked) can be used along with the chicken stock for additional flavoring.

NOTE: Store soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop before serving. You may want to add more broth when reheating, and that’s totally fine. Soups like this also freeze well — just let it cool completely, then ladle into freezer-safe containers or large ziplock bags and store in the freezer for one to two months.

Creamy Tuscan Chickpea Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. spicy (or sweet) Italian sausage, casings removed
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 large celery stalk, chopped (about 1/2 cup)
  • 1/2 cup finely chopped oil-packed sun-dried tomatoes
  • 4 large garlic cloves, minced
  • 1/2 tsp. red pepper flakes (optional)
  • 8 cups chicken stock*
  • 2 15-oz. cans **chickpeas, save the liquid for part of the broth
  • 4 cups torn lacinato kale leaves (about 1 bunch)
  • 2 oz. Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish (optional)
  • 1/4 cup heavy cream
  • 2  Tbsp. chopped fresh basil OR 2 tsp. dried Italian seasoning
  • 3/4 tsp. kosher salt

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
  2. Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes, red pepper flakes (if using) and garlic. Cook, stirring often, until fragrant, about 1 minute.
  3. Stir in stock and chickpea broth, Italian seasoning (if using) and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes.
  4. Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil (if using), and salt.
  5. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

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Adapted from a recipe by Anna Theoktisto for Food & Wine

Eggplant Chickpea Tagine

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The tantalizing aromas as this dish comes together make your mouth water, your nostrils flare (in a good way), and your stomach growl. There are a lot of spices that contribute to the flavor-packed meal, but don’t let that deter you.

NOTE: One of those spices Ras El Hanout, can be easily purchased at most supermarkets, but if you can’t readily find it, there is a recipe variation below. I suggest you make this a day or two ahead of time and have it on hand when ready to cook.

This amazing recipe addresses several dietary restraints such as gluten-free, vegan, vegetarian, and high-fiber, but does not lack in flavor! It is a simple, delicious tagine recipe with eggplant and chickpeas infused with Moroccan spices served over cinnamon-scented couscous.

It’s luscious and hearty, yet totally plant-based and vegan. Another plus is that it can be made ahead, as leftovers get even more flavorful as the flavors have time to meld. The eggplant is succulent and meaty, a deliciously satisfying way to cook it!

This vegan tagine recipe starts with cutting and salting the eggplant, which is so meaty and filling here, you really won’t miss the meat at all (well some of you may). Salting the eggplant will not only help remove bitterness but will also prevent the it from soaking up too much oil.

TIPS: Soaking the eggplant, not only seasons it, it helps remove some bitterness and helps the eggplant absorb less oil. Don’t skip this step. If leaving the raisins and apricots out, you will need to add a little sweetness, 1-3 teaspoons honey, sugar, something, to taste. Feel free to cook and bake in a tagine – if using a brand new tagine, make doubly sure you soak it first.

Eggplant Chickpea Tagine

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 extra-large eggplant (or two small)
  • 2 tsp. salt
  • Bowl of water
  • 6 Tbsp. olive oil (divided)
  • 1 large onion, diced
  • 6–8 garlic cloves, rough chopped
  • 3 stalks celery, chopped
  • 1 red bell pepper, seeded and chopped (or large carrot)
  • 1 Tbsp., ras el hanout, more taste
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1/4 tsp. cinnamon
  • 14-oz. can diced or crushed tomatoes
  • 1/3 cup raisins (or chopped dried apricots)
  • 1 tsp. salt, more to taste
  • 1/2 tsp. pepper
  • 14-oz. can chickpeas, drained, rinsed.
  • 2 cups vegetable broth
  • Optional Garnishes: Cinnamon scented couscous, cilantro, olive oil, optional yogurt, optional Aleppo chili flakes

Cinnamon-Scented Couscous (serves 4) 

  • 2 cups vegetable stock
  • 2 Tbsp. olive oil
  • 1 small cinnamon stick (or 1/2 tsp.)
  • 1/2 tsp. cumin
  • 1/2 tsp. granulated garlic (or onion)
  • 1/2 tsp. salt, more to taste
  • 1 1/2 cups dry couscous

Directions

  1. PREP EGGPLANT: Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover,  and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
  2. Preheat the oven to 375F 
  3. Pan Sear: In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 1/4 cup oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through. Add more oil for second batch if pot is dry.
  4. Make the stew: Add 2 more tablespoonsmore oil to the same pan, and the onion and saute 2-3 minutes, stirring. Add the garlic, celery and red pepper, lower heat to medium and cook until tender, about 5 minutes. Add the spices, canned tomatoes (and juices),  raisins, salt, pepper, chickpeas and vegetable broth. Bring to simmer, stirring.
  5. Nestle in the eggplant and give the pan a good shake so the stew levels. It should be like a stew-like. If it seems dry, add a little water. Drizzle with a little olive oil, cover tightly and place in the warm oven.
  6. Bake 20-25 minutes or until eggplant is tender and cooked through. While it’s baking make the couscous.
  7. Remove the lid, taste adding more salt to taste, keeping in mind the couscous will soak up some of the salt. If you feel the stew needs more flavor overall, add a little more ras el hanout, a 1/2 teaspoon at a time, tasting as you go. If it seems watery, bake uncovered for a few minutes. If dry, add a little water. To serve, sprinkle with optional  Aleppo chili flakes and fresh cilantro. Perhaps add an additional drizzle of olive oil, or a dollop of yogurt, if you desire.
  8. Serve with the cinnamon-scented couscous.
  9. To make couscous: Place broth, oil, spices and salt in a medium pot, and bring to boil. Stir in couscous. Cover and remove from heat. Let stand 7 minutes. Uncover and fluff with fork. Adjust salt.

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Adapted from a recipe by Sylvia fountaine

Ras el Hanout Recipe

Makes about 2 1/2 Tablespoons

  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 3⁄4 tsp. sugar
  • 3⁄4 tsp. fresh ground black pepper
  • 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. cayenne
  • 1⁄2 tsp. ground allspice
  • 1⁄2 tsp. ground fennel
  • 1⁄4 tsp. ground cloves

Chicken and Chickpea Tray Bake

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Another winner of a dinner from NYTImes Cooking! They claimed this easy chicken sheet-pan supper brings bold, warming flavors with minimal fuss—and they weren’t kidding. Tossed with ras el hanout, the chicken roasts alongside potatoes, sweet peppers and chickpeas, creating a richly flavored dish that practically makes its own sauce. The sheet pan may look crowded, but everything melts beautifully together as it cooks.

The peppers, potatoes and chickpeas simmer gently in the (reduced amount of) oil, while the chicken sits halfway in, its skin staying crispy as the juices mingle below. Any chickpeas peeking out get delightfully crisp, while the rest confit in the oil, becoming soft and smooth.

A finishing drizzle of sherry vinegar adds a bright, tangy kick, balancing the warm spices and bringing out the dish’s deep roasted flavors. Best of all, the prep is simple, and the oven does the rest, making this perfect for a cozy midweek dinner that still feels special. Although it does take a good bit more than one hour.

Here’s what we did differently: A huge reduction was made in the amount of oil, from 3/4 cup to just over a 1/4 cup. The quantity of Roma tomatoes was doubled from 3 to 6, and garlic from 1 head to 2. Unable to source romano peppers, we used the tricolored mini bell peppers. The potatoes were first cut in half crosswise, then sliced into small wedges. Since the homemade ras el hanout made about 2 1/2 tablespoons, the entire amount was incorporated.

TIP: It is really difficult to evenly toss all of the chicken and vegetables with the oil on the rimmed baking sheet. I used a very large mixing bowl instead. If you don’t have a large enough bowl, try oiling the ingredients in two batches before spreading onto the baking sheet.

There are numerous versions for the ras el hanout spice combination. It is a North African Spice and it’s name translates loosely to “House Blend”. It can contain as many as 50 ingredients including rosebuds and Spanish fly (say what??). If the recipe below doesn’t suit your tastes, feel free to create another mixture, or use a store-bought variety.

Chicken and Chickpea Tray Bake

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6-8 bone-in, skin-on chicken thighs (about 3 ¼ lbs.)
  • 2 Tbsp. ras el hanout (store bought, or recipe below)
  • Fine sea salt and black pepper
  • 3 small Yukon Gold (or similar) potatoes, each cut into 1-inch-thick wedges
  • 1 15-oz. can chickpeas, rinsed
  • 4-6 medium Roma tomatoes, halved lengthwise
  • 4 romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers)
  • 2 heads garlic, top ½ inch removed to expose the tip of each clove
  • ¼ cup + 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. sherry vinegar
  • ¼ cup roughly chopped fresh cilantro

Ras El Hanout Ingredients

Makes about 2 1/2 Tablespoons

  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 3⁄4 tsp. sugar
  • 3⁄4 tsp. fresh ground black pepper
  • 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. cayenne
  • 1⁄2 tsp. ground allspice
  • 1⁄2 tsp. ground fennel
  • 1⁄4 tsp. ground cloves

Directions

  1. Heat the oven to 375 degrees.
  2. Season the chicken with the ras el hanout, 2 teaspoons of salt and a good crack of black pepper on a 13-by-18-inch sheet pan sprayed with cooking spray, and leave to marinate for 10 minutes.
  3. In a very large bowl, add the potatoes, chickpeas, tomatoes, peppers, garlic, oil, seasoned chicken thighs and 1 tablespoon of the vinegar, and gently mix so that everything is coated with oil. Spread the mixture as evenly as possible across the treated baking sheet arranging the chicken on top, skin-side up.
  4. Bake for 30 minutes, then give the pan a gentle shake to encourage everything into an even layer. Cook for another 35 minutes, until the chicken is tender and well browned.
  5. Use tongs to squeeze out the garlic cloves, discarding the papery skins. Use a fork to crush the tomatoes and the garlic cloves, then loosely mix them into the sauce. Sprinkle with the cilantro, mixing it in as well. Drizzle over the remaining 1 tablespoon vinegar before serving.

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Adapted from a recipe by Yotam Ottolenghi for NYTimes Cooking

Chickpea, Chard and Porcini Soup

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This hearty soup gets its big flavors from the earthiness of porcini mushrooms. If desired, use canned white beans, such as cannellini, instead of the chickpeas, and kale or spinach in place of chard.

Feel free to add in additions of your own. We included a bay leave and about 1/2-pound of small baby potatoes that were quartered. And for some odd reason, those small potato pieces took much longer to get soft, so keep checking on them, if using.

The porcini broth was a bit underwhelming so The Hubs decided to enhance the flavor with some mushroom flavored Better Than Bouillon. When cooled, we covered and refrigerated the soup overnight, then reheated some for lunch the next day, it was delicious!!

Chickpea, Chard and Porcini Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 oz. dried porcini mushrooms
  • 3 cups hot water
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 2 Tbsp. unsalted butter (may substitute vegan butter, such as Earth Balance)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • One (14 -oz.) can diced tomatoes, plus their juices
  • One (14 -oz.) can no-salt-added chickpeas, drained and rinsed
  • 1 1/2 cups baby potatoes quartered (optional)
  • 1 sprig rosemary
  • 1 bay leaf, preferably fresh
  • 1/4 tsp. fine sea or table salt
  • Freshly ground black pepper
  • 10 oz. (1 bunch) Swiss chard, stemmed and shredded
  • Parmesan, hard goat cheese or other flavorful hard cheese, shaved (optional; may substitute vegan Parmesan)

Directions

  1. Soak the porcini in the hot water for 30 minutes. Remove the mushrooms with a slotted spoon, reserving the soaking water. Rinse the mushrooms briefly under cold water (they can be gritty), pat dry with a clean dish towel and coarsely chop. Strain the mushroom soaking liquid through a sieve lined with cheesecloth or paper towels into a bowl.
  2. In a saucepan over medium-low heat, melt the olive oil with the butter. When the mixture is hot, add the onion and cook, stirring occasionally, until soft and translucent, about 15 minutes. Add the garlic and stir for 1 minute, then add the mushrooms and cook, stirring, for another 2 minutes.
  3. Add the tomatoes, chickpeas, rosemary, reserved mushroom soaking liquid, salt and a few grinds of black pepper. Bring to a boil, then reduce the heat, and simmer gently until the flavors meld, 20 to 30 minutes. Add the chard and cook until it is tender, about 5 minutes.
  4. If the soup seems too thick, thin it out with a little water. Discard the rosemary. Taste and add salt and/or pepper as needed.
  5. Ladle into warmed bowls, drizzle over some olive oil, and top with the cheese shavings, if using. Serve hot.

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Recipe from the Washington Post

Chickpeas with Spinach, Chorizo, and Smoked Paprika

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A traditional tapas from the southern Spanish region of Andalucia, this dish consists of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices. For the flavor backbone, the Spanish classics of saffron, garlic, smoked paprika and cumin are utilized.

Traditional addition of chorizo adds meaty richness, while curly-leafed spinach is the best choice for its sturdy texture in this brothy dish. That being said, we were unable to source curly-leafed spinach and had to go with baby spinach—not the best option, but it still worked.

Including the chickpeas’ flavorful, starchy canning liquid helps to give the dish more body. The picada is a traditional cooking thickener in Spain. This bread crumb-based mixture gives the stewed beans and greens just the right velvety texture and flavor boost.

It is good served over rice or with good crusty bread to sop up the flavorful broth. We just served it with a side salad.

Chickpeas with Spinach, Chorizo, and Smoked Paprika

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Pinch saffron threads, crumbled
  • 2 tsp. extra-virgin olive oil
  • 8 oz. curly-leaf spinach, stemmed
  • 3 oz. Spanish-style chorizo sausage, chopped fine
  • 5 garlic cloves, sliced thin
  • 1 Tbsp. smoked paprika
  • 1 tsp. ground cumin
  • Salt and pepper
  • 2 (15-oz.) cans chickpeas
  • 1 recipe Picada (recipe follows)
  • 1 Tbsp. sherry vinegar

Directions

  1. Combine 2 Tbsp. boiling water and saffron in small bowl and let steep for 5 minutes.
  2. Heat 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add spinach and 2 tablespoons water, cover, and cook, stirring occasionally, until spinach is wilted but still bright green, about 1 minute. Transfer spinach to colander and gently press to release liquid. Transfer spinach to cutting board and chop coarse. Return to colander and press again.
  3. Heat remaining 1 teaspoon oil in now-empty pot over medium heat until shimmering. Add chorizo and cook until lightly browned, about 5 minutes. Stir in garlic, paprika, cumin, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in chickpeas and their liquid, 1 cup water, and saffron mixture and bring to simmer. Cook, stirring occasionally, until chickpeas are tender and liquid has thickened slightly, 10 to 15 minutes.
  4. Off heat, stir in picada (recipe below), spinach, and vinegar and let sit until heated through, about 2 minutes. Adjust sauce consistency with hot water as needed. Season with salt and pepper to taste and serve.

Picada:

  • 1/4 cup slivered almonds
  • 2 slices hearty white sandwich bread, torn into quarters
  • 2 Tbsp. extra-virgin olive oil
  • 1/8 tsp. salt
  • Pinch pepper

Directions

  1. Adjust oven rack to middle position and heat oven to 375 F. Pulse almonds in food processor to fine crumbs, about 20 pulses.
  2. Add bread, oil, salt, and pepper and pulse bread to coarse crumbs, about 10 pulses.
  3. Spread mixture evenly in rimmed baking sheet and bake, stirring often, until golden brown, about 10 minutes. Set aside to cool. (Picada can be stored in airtight container for up to 2 days.)

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Recipe from The Complete Mediterranean Cookbook by America’s test Kitchen

Spanish Braised Chickpeas with Tuna and Olives

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This simple and rustic Spanish recipe shows what a perfect match chickpeas and tuna are. Both ingredients have been eaten and enjoyed together throughout Spain for centuries. In this hearty dish they’re combined in a smoky tomato sauce made with garlic and onion, with a healthy measure of extra virgin olive oil to add depth and texture.

Robust ingredients commonly used in Spanish cooking are added, including sliced stuffed olives and red wine vinegar to heighten, but not overpower, the natural flavors of the other ingredients. The pairing of tuna and chickpeas isn’t only flavorsome, it also makes a very filling and nourishing meal that’s rich in both protein and fiber.

Serve this braise with crusty bread on the side to mop up every last bit of the luscious sauce, but you could also serve it with rice instead. Another accompaniment is crispy, golden pan-fried sliced potatoes, which is kind of like another classic Spanish recipe, Patatas Bravas. You could also use this mixture to stuff a baked potato, as a tasty empanada filling, or even served as a pasta sauce.

A rustic and flavorful Spanish dish of chickpeas cooked in a smoky tomato sauce, with canned tuna, and stuffed olives provided two hefty portions. Easily doubled for more diners. Our initial apprehension of too little tuna, was unfounded. We kept the ingredients the same as the original recipe and it was a perfect balance of flavors and textures.

Variations: Instead of canned chickpeas use white beans, or add some chorizo (cooked with the onion) in place of canned tuna. Serve with rice or potatoes instead of crusty bread.

Spanish Braised Chickpeas with Tuna and Olives

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra virgin olive oil
  • 1 red onion, finely diced
  • 3 cloves garlic, finely chopped
  • 14 oz. canned diced tomatoes
  • 1 Tbsp. tomato paste
  • ½ cup water
  • 1 tsp. red wine vinegar
  • ½ tsp. Spanish smoked paprika (or use 1 tsp. regular paprika)
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 14 oz. can chickpeas, rinsed and drained
  • 6 o.z can tuna, drained and broken into chunks
  • 10 pimento-stuffed olives, sliced into thin rounds
  • 1 Tbsp. finely chopped fresh flat-leaf parsley

Directions

  1. Heat 3 tablespoons of the oil in a frying pan over medium heat and cook the onion for 6 minutes, stirring occasionally.
  2. Add the garlic and cook 2 minutes.
  3. Add the tomatoes, tomato paste, water, vinegar, paprika, salt and pepper. INCREASE the heat to high and bring to a boil, then cover with a lid, reduce the heat and simmer for 10 minutes.
  4. Add the chickpeas, stir to combine, cover and simmer for 10 minutes, stirring occasionally.
  5. Stir in the tuna, olives, parsley and reserved tablespoon of oil.

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Original receipe by Trudy for Mediterrasian

Moroccan Lamb Soup with Chickpeas and Lentils

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A new one on us, this aromatic Moroccan dish—called harira—traditionally is served during Ramadan to break the daily fast. As Milk Street explains, it’s sometimes vegetarian, other times meaty, and depending on the the cook, its consistency may be thick and hearty, or light and brothy. I personally thought it was too brothy and prefer a thicker base. This could be accomplished be cutting back on the amount of water and/or adding more lentils which absorb liquid.

While the original recipe calls for lamb, you could substitute an equal amount of boneless beef chuck. For convenience and a time-saver, we omitted the step of soaking dried chickpeas and simply stirred in one can of drained chickpeas into the soup at the end. This is noted in the recipe below.

Serve with lemon wedges and a drizzle of grassy extra-virgin olive oil, and offer crusty bread for soaking up the broth. A nice toasted slab of crusty bread with a schmear of garlic butter was the perfect antidote.

Moroccan Lamb Soup with Chickpeas and Lentils

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 6 medium celery stalks, sliced ½ to ¾ inch thick
  • 1 medium yellow onion, roughly chopped
  • 6 medium garlic cloves, smashed and peeled
  • 3 Tbsp. finely chopped fresh ginger
  • ¾ tsp. ground cinnamon
  • ½ tsp. sweet paprika
  • 14½ oz. can whole peeled tomatoes, crushed by hand
  • 2 lbs. boneless lamb shoulder or beef chuck, trimmed and cut into ¾- to 1-inch chunks
  • ⅓ cup lentils du Puy (French Lentils)
  • 1 19 oz. can chickpeas, drained and rinsed
  • 1 cup lightly packed fresh cilantro, flat-leaf parsley or a mixture, chopped, plus more to serve

Directions

  1. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the celery, onion, garlic, ginger and 2½ teaspoons salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Add the cinnamon, paprika and 1½ teaspoons pepper, then cook, stirring, until fragrant, about 10 seconds. Stir in the tomatoes and 4 cups water, scraping up browned bits. Add the lamb, lentils and chickpeas; stir to combine, then distribute in an even layer.
  3. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 15 minutes.
  4. When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  5. Taste and season with salt and pepper, then stir in the drained chickpeas, parsley and/or cilantro. Serve sprinkled with additional herbs and drizzled with oil.

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Adapted from a recipe by Julia Rackow for Milk Street

Sheet Pan Smoked Paprika Chicken with Chickpeas

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Juicy chicken thighs are coated in a bold tomato rub with lots of fresh garlic and warm, earthy spices including smoked paprika and cumin, and brightened with a hint of lemon juice. The whole thing comes together in a flash — simply chop some veggies and season everything with the tomato rub. Toss it into a sheet pan and roast.

There is nothing complicated about the ingredient list either. You just need some spices, chickpeas, vegetables, and chicken. For more heat, use hot smoked paprika instead. It lends itself well to customizations, so feel free to swap out carrots for other root veggies like beets or parsnips, or add potatoes or sweet potatoes for more heft.

While we did start out piling everything on one sheet pan (against out better judgement), after 30 minutes in the oven, we transferred the chicken thighs on another prepared baking sheet and covered with foil. The reason being, the vegetables were steaming instead of roasting. The veggies went back into the oven to continue cooking until fork tender and beginning to brown slightly, another 10-15 minutes. As the vegetable tray was roasting, we then popped the thighs, uncovered, under the broiler (we have a 2-oven stove).

Next time, we may start with dividing everything between 2 sheet pans from the start. You may prep ahead by chopping the vegetables and making the sauce. Just refrigerate them until ready to begin cooking.

FYI, we are using boneless skinless chicken thighs here, but bone-in thighs or boneless skinless breasts would work as well. Since boneless, skinless chicken breasts cook in about 18 minutes in the oven, you will need to roast your vegetables for about 10 minutes first, then add the breasts. Otherwise, the carrots won’t cook in time.

Sheet Pan Smoked Paprika Chicken with Chickpeas

  • Servings: 5-6
  • Difficulty: easy
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Ingredients

Tomato Rub

  • ½ cup extra virgin olive oil
  • Juice of 2 large lemons, about ½ cup
  • 5 Tbsp. tomato paste
  • 5 large garlic cloves, minced
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. smoked paprika
  • 1 tsp. Aleppo pepper flakes or granules

Chicken And Vegetables

  • 1 tsp. extra virgin olive oil
  • 6 carrots, peeled, halved lengthwise, and cut into 2 inch pieces
  • 2 medium onions, halved and cut into ½ inch slices
  • 1 15-oz. can of chickpeas, drained
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 10 boneless skinless chicken thighs, trimmed of fat if necessary

Directions

  1. Position one rack in the center of the oven and another one 4 or 5 inches under the broiler. Preheat the oven to 425°F
  2. Prepare the tomato rub: In a small bowl, combine the olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper. Whisk well to combine.
  3. Prepare the chicken and vegetables: Lightly brush a large sheet pan with some of the olive oil. In a large bowl, combine the carrots, onions, and chickpeas. Season well with salt and black pepper (about ½ teaspoon each). Add 4 tablespoons of the tomato rub and a small drizzle of olive oil (about 1 teaspoon), and mix well to coat. Transfer the mixture to the sheet pan. Set bowl aside for chicken.
  4. Pat the chicken dry and season with salt and black pepper on both sides. Place the chicken in the reserved bowl and add the remaining tomato mixture, tossing until the chicken is well coated.
  5. Transfer the chicken to the sheet pan(s) along with the chickpeas and vegetables. Roast on the center rack until the chicken is cooked through, 25 to 30 minutes (ours took more like 45 minutes). Then move the sheet pan up to the top rack directly under the heat and broil until the chicken gains some color, 3 to 4 minutes, watching carefully. The onions and carrots may also gain some char.
  6. Serve with your favorite rustic bread, if desired.

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Adapted from a recipe by Suzy Karadsheh

Vegan Crispy Spiced Chickpeas

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When cooking chickpeas, most recipes call for roasting them in the oven, but they never really crispen up enough. And when you crave a crunchy snack, roasting just won’t do the trick.

Switching to the stovetop and frying the chickpeas in olive oil provides the big crunch factor. A quick toss in a sweet-and-savory mixture of sugar and smoked paprika makes the chickpeas incredibly addictive.

To begin with, make sure to dry the chickpeas thoroughly with paper towels before placing them in the oil. In order to get crisp chickpeas, it’s important to keep the heat high enough to ensure the oil is simmering the entire time.

After about 12 minutes, test for doneness by removing a few chickpeas and placing them on a paper towel to cool slightly before tasting. If they are not quite crisp yet, continue to cook 2 to 3 minutes longer, checking occasionally for doneness.

Once I tasted them, I could hardly stop. What a great flavorful snack to munch on!

Vegan Crispy Spiced Chickpeas

  • Servings: Yields 2 cups
  • Difficulty: easy
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Ingredients

  • 1 tsp. smoked paprika
  • 1 tsp. organic sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup extra-virgin olive oil
  • 2 15-oz. cans chickpeas, rinsed and patted dry

Directions

  1. Combine paprika, sugar, salt, and pepper in large bowl. Heat oil in Dutch oven over high heat until just smoking. Add chickpeas and cook, stirring occasionally, until deep golden and crisp, 12 to 15 minutes.
  2. Using slotted spoon, transfer chickpeas to paper towel–lined baking sheet to drain briefly, then toss in bowl with spice mix. Serve. (Chickpeas can be kept at room temperature for up to 2 hours.)

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Recipe from America’s Test Kitchen

Eggplant, Tomato and Chickpea Tagine

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We found this lovely and full-flavored vegetarian dish in Milk Street’s Fast and Slow Cookbook for Instant Pot Cooking. A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors.

For extra depth and a touch of spiciness, swirl in a spoonful of harissa into the tagine just before serving or offer some at the table for spooning on to taste. You will probably want to soak up the delicious sauce with crusty bread, warmed flatbread or couscous (or choice).

Be aware, you don’t want to shortcut the prep by leaving the tomatoes whole. Slicing 2 pints of grape tomatoes may sound like a bummer, but this step helps the tomatoes break down and cook at the same rate as the eggplant.

Eggplant, Tomato and Chickpea Tagine

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup extra-virgin olive oil, plus more to serve
  • 4 medium garlic cloves, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 pints grape or cherry tomatoes, halved
  • 4 tsp. finely grated fresh ginger
  • 1½ tsp. ground cumin
  • 1 tsp. sweet paprika
  • ¼ tsp. ground cinnamon
  • Kosher salt and ground black pepper
  • 2 lbs. eggplant, trimmed and cut into 1-inch chunks
  • 15½ oz. can chickpeas, rinsed and drained
  • 1 Tbsp. lemon juice, plus lemon wedges to serve
  • 1 cup lightly packed fresh cilantro, finely chopped

Directions

  1. On a 6-quart Instant Pot, select Normal/Medium Sauté.
  2. Add the oil and garlic, then cook, stirring often, until golden brown, about 4 minutes.
  3. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2½ teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
  4. Press Cancel, then stir in ¼ cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
  5. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  6. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper. Stir in the cilantro.
  7. Serve drizzled with additional oil and with lemon wedges on the side.

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Recipe by Julia Rackow for Milk Street

Moroccan Lamb Stew with Chickpeas and Lentils

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According to a recent issue of Milk Street Magazine, this aromatic Moroccan dish, called harira, is traditionally served during Ramadan to break the daily fast. It’s sometimes vegetarian, other times meaty, and depending on the cook, its consistency may be thick and hearty or light and brothy.

This recipe calls for lamb, but you could substitute an equal amount of boneless beef chuck. Note that the chickpeas require soaking, which we did, to cook at the same rate as the meat. For convenience, however, you can skip the dried chickpeas and simply stir some drained canned chickpeas into the stew at the end.

Speaking of those chickpeas, we felt that only 1/3 cup for those and the lentils was way too few in the end. We advise tripling both to 1 cup each to help thicken the base, which we deemed too thin. These larger amounts are noted in the ingredients list below.

We opted for the Fast version here, but Milk Street also offers directions on a Slow method if you prefer. Don’t forget to serve with lemon wedges which add a bright note, and a drizzle of grassy extra-virgin olive oil. If not counting carbs, offer crusty bread for soaking up the broth.

Don’t use brown or regular green lentils in place of the lentils du Puy. Though those varieties do hold their shape, they cook up with a softer, more yielding texture than Puy lentils, which stay quite firm and offer textural contrast to the stew.

Moroccan Lamb Stew with Chickpeas and Lentils

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup dried chickpeas
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 6 medium celery stalks, sliced ½ to ¾ inch thick
  • 1 medium yellow onion, roughly chopped
  • 6 medium garlic cloves, smashed and peeled
  • 3 Tbsp. finely chopped fresh ginger
  • ¾ tsp. ground cinnamon
  • ½ tsp. sweet paprika
  • 14½ oz. can whole peeled tomatoes, crushed by hand
  • 2 lbs. boneless lamb shoulder or beef chuck, trimmed and cut into ¾- to 1-inch chunks
  • 1 cup lentils du puy
  • 1 cup lightly packed fresh cilantro, flat-leaf parsley or a mixture, chopped, plus more to serve

Directions (for the fast version)

  1. In a small bowl, stir together 2 cups water and 1½ teaspoons salt. Add the chickpeas and soak at room temperature for at least 12 hours or up to 24 hours. Drain and set aside.
  2. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the celery, onion, garlic, ginger and 2½ teaspoons salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  3. Add the cinnamon, paprika and 1½ teaspoons pepper, then cook, stirring, until fragrant, about 10 seconds.
  4. Stir in the tomatoes and 4 cups water, scraping up browned bits. Add the lamb, lentils and chickpeas; stir to combine, then distribute in an even layer.
  5. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 15 minutes.
  6. When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  7. Taste and season with salt and pepper, then stir in the parsley and/or cilantro. Serve sprinkled with additional herbs and drizzled with oil

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Adapted from a recipe for Milk Street

Something to Stew About

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You know we love all-things-Spanish, so it went without saying that when we saw this Spanish Shrimp and Chickpea Stew recipe from Milk Street, we were immediately intrigued. It seems at Palacio Carvajal Girón, in the Extremadura region of Spain, Milk Street staff tasted a delicious shellfish and chickpea stew that was rich and redolent with locally produced smoked paprika. Requiring both a ham- and langoustine-infused broth and made with dried chickpeas, the dish was a time- and labor-intensive preparation.

Their much-simplified version captures the essence of the stew in just a fraction of the time. It uses canned chickpeas for convenience, and the broth gets flavor from bottled clam juice and the viscous liquid from the chickpeas. A combination of Spanish smoked paprika and standard sweet paprika gives the stew deep color and earthy complexity without overwhelming the shrimp.

A side salad and glass of wine completed the feast.

Don’t forget to reserve ½ cup of the liquid before draining the can of chickpeas. The liquid adds both body and flavor to the broth. When peeling the shrimp, don’t remove the tails because they also lend flavor to the broth. But do remove the tails when halving the seared shrimp so that the pieces are easier to eat in the finished stew. In all honesty, you can skip this step if you don’t mind serving the shrimp whole with tails intact.

We served ours over steamed jasmine rice made with homemade shellfish stock.

Spanish Shrimp and Chickpea Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. smoked paprika
  • 1 Tbsp. sweet paprika Kosher salt and ground black pepper
  • 1 Lb. extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on
  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 Tbsp. salted butter
  • 1 Medium leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried
  • 4 Medium garlic cloves, minced
  • 15½ Oz. can chickpeas, ½ cup liquid reserved, drained
  • 8 Oz. bottle clam juice
  • Chopped fresh flat-leaf parsley, to serve

Directions

  1. In a medium bowl, stir together both paprikas and ¾ teaspoon pepper; measure 2 tablespoons into a small bowl and set aside. Add the shrimp to the paprika mixture in the medium bowl and toss to coat; set aside.
  2. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the shrimp in an even layer; reserve the bowl. Cook without stirring until browned on the bottom, about 2 minutes.
  3. Using a slotted spoon, return the shrimp to the bowl. In the same pot over medium, melt the butter.
  4. Add the leek and cook, stirring occasionally, until softened, 4 to 5 minutes.
  5. Add the garlic and the reserved paprika mixture, then cook, stirring, until fragrant, about 1 minute.
  6. Stir in the chickpeas, the reserved chickpea liquid and the clam juice. Bring to a simmer, then reduce to low, cover and cook for 10 minutes, stirring once or twice.
  7. Meanwhile, remove the tails from the shrimp and cut each in half crosswise. Remove the pot from the heat and stir in the shrimp along with accumulated juices.
  8. Cover and let stand until the shrimp are opaque throughout, 2 to 3 minutes.
  9. Taste and season with salt and pepper. Serve sprinkled with parsley and drizzled with additional oil.

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Adapted from a recipe by Milk Street