Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
Persian
Discover · complex + chickpea + make-ahead
23 recipes
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In season
June produce
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Course & method
Ingredients
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Moroccan
Dahi Bhalla
Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…
Snacks
Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides
Falafel Lebnani
Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)
Snacks
Falafel Palestinian
Dried chickpeas (or a chickpea-fava blend) soak overnight
Snacks
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides
Haleem
Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together
Pakistani
Harira
Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…
Moroccan
Hummus
Hummus is the great Levantine chickpea-tahini dip, smoothed silky-pale-gold, swirled with the back of a spoon, pooled…
Sides
Iraqi Falafel
Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…
Snacks
Jian Bing
Jian bing is the street-corner breakfast crepe of northern China, the egg-and-batter savoury pancake that comes off a…
Snacks
Kachalou Pakora
Kachalou pakora are Afghan-style battered potato slices, fried crisp and dusted with chaat masala while they are still hot from the oil
Snacks
Kuku Sabzi
Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine
Sides
Lahori Chana Pulao
Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)
Rice