Chickpea

Tzatziki is a Greek yogurt dip made with cucumber, garlic and sometimes chopped fresh mint. It’s available, ready-made, from supermarkets and delicatessens. Note

You can serve the felafel with a rocket and tomato salad. If you like hummus then you’ll love this Middle-Eastern vegetarian specialty, which is also made from chickpeas. Note

Microwave suitable. Note

Algerian chicken and chickpea soup

Za'atar lamb with warm chickpea salad from Australian Women's Weekly.

Serve this salad accompanied with fine wines and good company for a perfect starter that your guests will never forget.

This rich and hearty spiced chickpea and broad bean soup is served with eggs and cumin salt to create a flavour-packed, warming vegetarian dish the whole family will love!

Spicy chorizo and chickpeas in a sweet white wine sauce from Australian Women's Weekly.

Studded with chickpeas and dressed with a lemony yoghurt hummus, rich with the sesame flavour of tahini, this spinach and zucchini salad is the yummiest way possible to boost your iron levels.

If kefalotyri cheese is unavailable, use parmesan cheese. Note

These patties make great sandwich fillings along with the cucumber and lettuce or even baby spinach leaves. Use your favourite sliced bread, bread rolls or wrapstyle flatbread.

A healthy and flavourful vegetarian brown rice salad with chickpea, pepita and kumara-potato salad.

A rich and hearty white bean and chickpea soup with risoni from Australian Women's Weekly.

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

This herby spinach, chickpea and feta tart is crumbly, buttery and flaky in all the right ways.

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

Packed with vegetables and spices, these colourful pakoras make excellent finger food.

A hearty and delicious winter soup with oxtail and chickpeas from the Australian Women's Weekly.

French-trimmed lamb cutlets marry beautifully with this salad, simply grill the lamb until cooked as desired, squeeze with lemon juice and serve alongside the salad. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using. This recipe is suitable to freeze. Quick release method: Each time the lid is removed from the cooker, the pressure must be released quickly first. […]

You can use 750g (1½ pounds) frozen broad beans. Boil, refresh and remove skins as for fresh broad beans in step 1. Baharat is a middle eastern spice available from some delis and middle eastern grocers. If it’s hard to find, use moroccan spice mix instead which is readily available from supermarkets. Falafel mixture can […]

A balsamic vegetable stew, originating in France, that is simple and delicious.

This delicious Middle Eastern dip is made with chickpeas, yoghurt and garlic. Serve it up with fresh Lebanese bread to create a delicious starter or healthy snack.

You can also cook this recipe in a 180°C (160°C fan-forced) oven for about 2 hours. Freeze individual portions of cooled curry in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating. Note

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

We used whiting in this recipe. This recipe goes well with low-fat natural yoghurt and lemon wedges. Note

In Indian cooking, the word masala loosely translates as ‘paste’; the word tikka refers to a bite-sized piece of meat, poultry, fish or vegetable. A jar labelled tikka masala contains spices and oils, blended into a mild paste. Note

The bright, sharp colours and flavours of this chickpea, tomato and capsicum salad are complemented by the red wine and lemon juice dressing.

Smoky with sumac and tahini, this spiced chickpea and yogurt dip is surprisingly easy to make, and entirely delicious.

cost-cutter Chickpeas are a major source of protein in cultures either predominantly vegetarian or where meat is considered a luxury item. Used in so many of our favourite dishes (think hummus and salsa), chickpeas can be soaked, parboiled then frozen in user-friendly amounts, ready to go when your menu dictates. One cup of dried chickpeas […]

A fragrant and delicious warm rice and chickpea salad from Australian Women's Weekly.

Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

Dhansak is an Indian adaptation of a famous festive dish of the Parsi community of the Indian subcontinent; it always consists of several types of pulses and vegetables, and is served with rice. The Parsi often add mutton to the dish. Note

We used packaged felafel mix for this recipe, available from selected supermarkets, Middle-Eastern food shops and many health food stores. Note

An exquisite salad of barbecued chorizo, chickpea and pumpkin with a sweet and sour sherry vinegar dressing.

Vegetarian casseroles are a great way to get a lot of veggies in a tasty, hassle free way.

These easy vegetarian pita pockets will be gobbled up by the whole family.

This Za'atar spiced chickpea salad with feta and mint is a great summer salad option.

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!

This spiced, savoury Moroccan chicken soup will give you a nourishing mid-week boost.

For Moroccans, harira soup is a Ramadan ritual.

To segment oranges, cut top and bottom from oranges with a small sharp knife. Cut remaining rind and white pith from oranges, following the curve of the fruit. Holding the oranges over a bowl, cut down both sides of the white membrane to release each segment. Squeeze membrane to release any juices into the bowl. […]

There is plenty of this Middle Eastern soup to go around and with juicy lamb and spicy vegetables you'll certainly be needing every bit.

This appetising soup is jam-packed with as many spices as it is vegetables. From chorizo chunks to paprika, cumin and saffron you'll be wowed with the amount of flavour packed into every mouthful.

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.

This dish is sophisticated enough to serve at a dinner party.

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Moroccan-smoked trout and chickpea wrap for a quick and healthy snack on the go.

A delicious salad full of crispy roast kumara and crunchy and balanced with fresh pear and cranberries.

Don’t drain the spinach until it’s completely dry, the excess water steams and wilts the spinach during cooking, without having to add extra oil or butter. Note

A delicious and filling chickpea, watercress and capsicum salad from Australian Women's Weekly.

Suitable to freeze at the end of step 2. Note

We used 16cm-round corn tortillas, which are packaged in cryovac. Unused tortillas can be frozen in freezer bags for up to three weeks. You can also soften tortillas by wrapping them in foil and heating them in a moderate oven for about 5 minutes or until hot. Note

You can crumb chicken up to 24 hours in advance. Place in single layer on tray, cover and refrigerate. Tonkatsu sauce is available from Asian food stores. Note

Be careful when frying mint as it will spit. Note

Divide dough into 16 equal pieces. Roll each piece of dough into a long oval about 3mm thick. Note

Suitable to freeze at the end of step 3. Note

Chickpea flour (besan) is available from the health food aisle of supermarkets or health food stores. Note

We used blue-eye fillets in this recipe. Note

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

Create the flavours and textures of a slow-cooked meal in under an hour by using your pressure cooker. This delicious chickpea and lentil soup can be ready in no time at all, perfect for a cool weeknight dinner.

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note