Spicy noodle stir-fry with salt and pepper tofu: More one-pot brilliance is to be found in Nisha Vora’s vegetable-laden ...

A flavorful dish featuring ingredients such as garlic, ginger, smoked paprika, harissa, and cilantro. This vegan recipe is high in fiber and low in saturated fat, calories, and sugar. However, it is ...

CONCORD, N.H. - Most recipes for falafel, those spicy patties made from puréed chickpeas, usually call for starting with dry beans soaked overnight in cold water. That may make great falafel, but who ...

2. Make the Dressing: In a small bowl, whisk the olive oil with the harissa to combine. Slowly add the vinegar and lemon juice. Stir in the lemon zest and cumin, then season with salt and pepper. 3.

This vegan spicy chickpea wrap features bold flavours from hot sauce, garlic, and paprika, combined with creamy avocado, ...

The best way to get the most taste from pot of chickpeas simmered with only a few seasonings is to start with dried peas. You need to soak dried chickpeas overnight and when you go to cook them, you ...

Hello There Friends! Today, I’m putting a delicious twist on General Tso’s that will change the way you think about this ...

I’ve been a vegetarian since I was seven years old, 12 years to be exact, and finding the perfect veggie burger has always been a struggle. Once I finally became loyal to Gardenburgers (miss you, bae) ...

(Mass Appeal) – We are kicking off our Friday in the kitchen with Ashley Tresoline of Bella Foodie who is going to show us healthy snack everyone can munch on before the turkey hits the table! Preheat ...

If I ask you think about chickpeas, what’s the first dish that pops into your mind? I bet it’s either hummus or falafel. Am I right? Well, when I think about chickpeas, what I imagine — and ...

Soak the chickpeas in plenty of water overnight, or for least 6 hours. When you are ready to make the stew, drain the chickpeas in a colander and rinse them well. Leaving them in the colander, dust ...

Lablabi, a traditional Tunisian chickpea soup with cumin and harissa, delivers big flavors and textures in every bowl. By Melissa Clark Do you have a desert island bean? Joe Yonan does, and it’s the ...