Chana masala is a simple chickpea stew with many variations, eaten by a multitude of people across India. Penny De Los Santos
Rich in fiber and other nutrients, and plenty delicious, chickpeas (a.k.a. garbanzo beans) are one of our favorite proteins. Chickpeas feature heavily in Middle Eastern Recipes. With just a little love, you can make the most of chickpeas. Creamy and rich when made just right, they are even better than the best bean recipes we could find. Braise them for a stew, purée them, or grind them into flour—then use them to make one of these recipes, our favorite ways to cook chickpeas.
Chana masala is a simple chickpea stew with many variations, eaten by a multitude of people across India.
This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip.
Cabbage Fritters (Cabbage Vepadu)
Cookbook author Madhur Jaffery describes these spidery-looking cabbage-and-peanut fritters as looking like little Medusa heads, “with the strands of shredded cabbage providing a crunchy, unruly halo.” A popular item in the mess halls of the south Indian state of Andhra Pradesh, they can be served as part of a meal or as a crunchy snack.
Fried Chickpea-Battered Potatoes (Bhajiya)
For this Mumbai street-food snack from Raghavan Iyer, chunks of potato are dredged in a light chickpea-and-rice-flour batter that is spiced with turmeric and chile powder. The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys. The spiced batter can be also used for other vegetables such as cauliflower and broccoli florets, sliced plantain, and eggplant.
Hot Mix (Indian Spiced Snack Mix)
There are countless varieties of this ubiquitous Indian snack mix, made with varying combinations of nuts, fruit, spices, and other ingredients. Cookbook author Smita Chandra’s version of the addictive nibble is the best we’ve had, with four kinds of nuts (cashew, peanut, almond, pistachio), plus sweet raisins, nutty coconut, and poha, dried flattened rice flakes.
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
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Hummus with Tahini
This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.
Okra in Yogurt
This vibrant okra stew is thickened with chickpea flour.
Spiced Chickpea-Flour Snacks
The batter for this snack has to be of the right consistency—not too wet, not too dry—when you spread it out for rolling, so test a spoonful of it on a plate first.
Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to this hummus, deepening its earthy flavors.
Roasted Garlic Chickpea Burger
We took inspiration from falafel when developing these burgers—but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is both light and rich in texture, with added depth from roasted garlic.
Any way you make it, there is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.