Chickpeas and tomatoes

This Chickpea Tomato Stew is loaded with warming spices and smoky flavors then topped with freshly toasted almonds. Easy 30 minutes meal made in one pot.

This chickpea in tomato sauce recipe is rich, hearty, and packed with flavors! An easy one-pan recipe that only calls for 7 ingredients and is ready in 30 minutes. Serve it on pasta, with baked potatoes, or on toast!

The viral 'Marry Me' chicken gets a lovely vegetarian makeover with these incredibly moreish creamy 'Marry Me' chickpeas, made in one pot for ease. This 20 minute recipe is loaded with garlic, sundried tomatoes, lots of parmesan and juicy, plump chickpeas all simmered in a creamy sauce. A wonderful, easy weeknight meal and perfect for meal prep.

Harissa chickpeas - a stew that's comforting and delicious! This creamy one-pot meal is packed with protein and fiber.

Rustic Mediterranean Spanish Chickpea Stew is loaded with chickpeas and spinach in a smoky tomato broth. It's hearty, cozy, and comforting.

This simple, Indian-inspired Tomato and Chickpea Stew is a deliciously healthy one pot dinner, ready in just 30 minutes! Serve it with toasted bread, your choice of rice or just by itself with it's herby yogurt topping. And did we mention that its freezer friendly, too?

In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower…

This chickpea in tomato sauce recipe is rich, hearty, and packed with flavors! An easy one-pan recipe that only calls for 7 ingredients and is ready in 30 minutes.

This recipe has been slightly adapted from Jenny Rosenstrach's latest book, The Weekday Vegetarians. A few notes: I've been making this with these slow cooker chickpeas, which couldn't be simpler, and which are so tasty. If you don't have a slow cooker and want to cook the chickpeas from scratch, here's my guide. Of course, canned chickpeas are fine. I like the Goya brand. The original recipe calls for 1/4 cup of coconut milk. It also suggests serving it with rice, so I have been making…

Whole spices always add an extra layer of flavour and use them as often as we can. Here we turn to cumin seeds, which bring a lovely warmth to our cherry tomatoes and chickpeas - and we serve it all with a lemon-infused couscous, yoghurt and cucumber.