25+ Favorite Chickpea Recipes

A can of chickpeas can make a healthy and delicious meal! Here are all our favorite chickpea recipes, from sandwiches to soups to tacos.

Chickpea recipes

Wondering what to do with a can of chickpeas? You’ve come to the right place! Chickpeas, also know as garbanzo beans, are full of plant based protein, making them perfect for creating filling meals. And chickpeas aren’t just for hummus. You can use them in so many creative ways! Head to the recipes below.

What can I do with canned chickpeas (garbanzo beans)? Let us count the ways (or head to the recipes below):

  • Soups: Chickpeas are perfect in soups, either whole or blended to make a creamy body.
  • Tacos: Spiced up with cumin and chili powder, they’re perfect in a tortilla
  • Sandwiches: Throw them on a sandwich in a vegetarian version of chicken salad, for example.
  • Pizza: Yep, we’ve tried them on pizza.
  • Bowl Meals: They’re perfect for adding protein to main dish salads and power bowls.
  • Side Salads: Or, they’re a hearty addition to side salads.
  • Hummus & Falafel: Of course, they’re perfect in the traditional ways too.

What are you waiting for?

And now…our 25 best chickpea recipes!

How to cook dry chickpeas

Is it better to cook chickpeas than use canned chickpeas? You can definitely use both! When we find time, we like cooking garbanzo beans from dry because the texture is a little firmer and the flavor a little better. However, we often use canned as well! Our favorite way to cook chickpeas is with our Instant Pot: the dry chickpeas cook in just 1 hour! If you don’t have an Instant Pot, you can use our Dutch oven method.

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Chickpea Stew

Chickpea Stew with Moroccan Spices


1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.80 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 1x

Description

This Moroccan stew with chickpeas and sweet potatoes is an easy plant based dinner recipe: it’s incredibly flavorful featuring a blend of Moroccan spices.


Scale

Ingredients

  • 2 cups uncooked quinoa
  • 1 large onion
  • 3 cloves garlic
  • 2 large sweet potatoes (about 1 ¾ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 pinches cayenne pepper
  • 1 15-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 15 ounce can chickpeas, drained (or 1 1/2 cups cooked)
  • 3 cups spinach
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lemon, for garnish
  • 1 cup Greek yogurt, for garnish

Instructions

  1. Make the quinoa using the stovetop method or Instant Pot method.
  2. Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.
  3. In a large pot, heat the olive oil. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.
  4. Stir in the paprika, cumin, coriander, turmeric, ginger,  cinnamon, kosher salt, black pepper, and cayenne pepper. Stir about 30 seconds, then add diced tomatoes and vegetable broth.
  5. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.
  6. Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Moroccan

Keywords: Chickpea Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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