Tag: Chickpea

Spicy Vegan Chickpea and Cauliflower Curry

While most of LA seems to be hating all the rain we’ve been getting the past couple of weeks, Teri and I have been LOVING it! It’s really nice to have a handful of cozy days in. I also feel like I’m a lot more productive on ‘dreary’ days and I’m not really sure why. I’m sure there’s some weird statistic about what weather does to peoples psyches that I’m sure I’ll ‘internet rabbit hole’ some day…just not today, lol. Anyway, another reason I’ve been loving these chilly and rainy days are for all the deliciously stewy sitches that are PERFECT to make and eat on these kinds of days!

Today we have our Spicy Vegan Cauliflower and Chickpea Curry, and guys it’s GOOOOOD. I’ve been seeing lots of versions of cauliflower and chickpea curry lately and I’m all for it! Dishes like this curry really scream cozy and comforting, and who doesn’t enjoy cozy and comforting…especially in food form?? Make this easy dish on a chilly day and eat it for the next few days, the flavors only get better and better with time. Enjoy! xx, Jenny

Spicy Vegan Chickpea and Cauliflower Curry

Serves 3 to 4

1 head cauliflower, stem removed and cut into bite sized florets
1 1/2 teaspoons cumin
1 teaspoon coriander
3 1/2 extra virgin olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/4 to 1/2 teaspoon cayenne
1 (28 ounce) can tomato puree
1 (15 ounce) can chickpeas, drained
1 cup canned coconut milk
salt and pepper to taste
chopped cilantro, garnish
chopped mint, optional garnish


1. Place cauliflower florets in a mixing bowl, add 1 teaspoon cumin, 1/2 teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
2. Place a large skillet over medium heat and add 1 1/2 tablespoons oil.
3. Add cauliflower and sauté for 3 to 4 minutes.
4. Using a slotted spoon, transfer cauliflower to a plate and set aside.
5. Add remaining oil to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
6. Add remaining spices and continue to sauté for an additional 2 minutes.
7. Stir tomato puree into skillet and lightly season with salt and pepper.
8. Lower heat to medium-low and simmer for 5 minutes.
9. Add cauliflower back into skillet, along with chickpeas, season with salt and pepper and continue to simmer for 10 to 15 minutes or until cauliflower is tender.
10. Stir coconut milk into cauliflower mixture and simmer for an additional 3 to 4 minutes or until sauce is thick (enough to thoroughly coat cauliflower and chick peas) and creamy. Adjust seasonings as needed.
11. Top with chopped cilantro and mint, if using. Serve over brown basmati rice, with a side of grilled pita bread.

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Easy 5-Minute Chickpea Salad – No-Cook Recipe

What can you do with just five minutes? Actually, way more than you think! Introducing Food52 in 5: your cheat sheet for speedy, delicious recipes, fun mini projects, and more.

For a person who works in food media, I have to admit that I’m really, really bad at making myself lunch. I have all the necessary tools right at my fingertips—the plans, the recipes, even the gear—and yet day in and day out, I get the same salad from a local chain, or sandwich from a deli, or whatever assortment of prepared lunch foods is available from the grocery store at 8:30 in the morning. I deeply admire all of my coworkers who take to the kitchen at lunchtime and assemble beautiful salads or hearty toasts, or even just have it together enough to pack leftovers.

So why can’t I do the same?

The short, non-answer answer is: I don’t know! Help! The real answer is because I’m too lazy. Because every morning, after making myself breakfast and coffee (that counts for something, right?), and knowing that I’ll be making dinner later, the idea of also making lunch is dreadful. And so I don’t. (Except for the occasional turkey sandwich or peanut butter and jelly.) And I’m ashamed. Plenty of people—many of whom I work with—make breakfast, lunch, and dinner every single day and are surviving just fine. So I made a goal to be better about bringing lunch this year. Which is where this chickpea salad comes in.

If there’s a lazier salad out there, someone please let me know. The key to this one is that there’s no chopping or cooking involved, and so it takes very minimal effort. And if you open cans and jars really fast, it should come together in about five minutes, which is about as much time as I have to spend making it.

I like to think of it as the lunch equivalent of a dump cake—a dump salad, if you will—because you’re really just tossing a bunch of things together, throwing it all in a bowl (or to-go container), and getting on your way. I also like to think of it as my gateway to better homemade lunches.

Of course there is ample opportunity for modification, whether you want to make additions, are feeling ambitious, or simply have more than five minutes. I first made this recipe with whole cherry tomatoes (again, to avoid chopping) only to very quickly deem them too big and unfit. But I’ve also thrown in toasted nuts, croutons, those little baby mozzarella balls—basically any other already bite-size foods I can get my hands on—and it’s generally been pretty great. At the end of the day, lunch is whatever suits you and your needs best. Some days that’s a ham and cheese, but more often than not now, it’s this salad.

Are you good at bringing lunch to work? Please share your tips and tricks with me!

Curried Chickpea Sandwich

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Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri

Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri

Post sponsored by Barilla. See below for more details.

When it comes to pasta in the winter, I tend towards pasta with cream sauces or loaded up on cheese. It’s a hold-over from all those snowy days in the Midwest. However, now I occasionally opt for something I can throw in the car for a road trip or work day. That’s where this pasta comes in with a little help from Barilla Chickpea Casarecce.

Roasted sweet potatoes, or not.

I recently asked my three-year old why he decidedly didn’t like sweet potatoes anymore. His answer: they taste like garbage. When I posted this on Instagram, there were quite a few people who agreed with him. So, this section is for those people.

Swap out the sweet potatoes for roasted squash or roasted cauliflower for the cooler months. During the summer months, you can bet that I’ll be making this with smoked tomatoes and sweet corn.

Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri

Batch it: Chimichurri

Chimichurri is one of those sauces I batch make because if I’m going to spend time making it, I’m going to make a lot of it. I use it on grain bowls, tacos, eggs, soups, and pasta (like in this recipe). You can make quick work of this sauce with help from the food processor, but I typically just use a knife to chop everything.

Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri

Barilla’s Chickpea Casarecce Pasta

As I mentioned before in the recipe for broccoli pesto pasta, I love the shape of this Chickpea Casarecce from Barilla. I also love that it’s only one ingredient but cooks up like traditional pasta (holiday it’s shape really well!) While I went with an extra saucy pasta last time, I wanted to showcase the versatility with this dish that’s a bit more pasta-salad than dinner dish. It’s the perfect pasta to pack-away for a work or picnic lunch. You can find all four varieties (Red Lentil Penne, Red Lentil Rotini, Chickpea Rotini and Chickpea Casarecce) on Amazon.


Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri


4 ounces Barilla Chickpea Casarecce

1 medium sweet potato

1 garlic clove, minced

1 tablespoon olive oil

¼ teaspoon seas salt

1 recipe for chimichurri


  • Heat your oven to 425˚F. Give the sweet potatoes a good scrub and cut into ¼” cubes. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Roast until the sweet potatoes are tender and starting to brown, 25 to 30 minutes.
  • While the sweet potatoes are roasting, prepare the chimichurri.
  • Finally, cook the pasta. Bring a pot of salted water to a boil. Add the Chickpea Casarecce and cook until al dente, 7 to 8 minutes. Drain, reserving 1 cup of the pasta water, and return the pasta back to the pot.
  • When the sweet potatoes are done, add them to the pasta along with to 1/2 cup of the chimichurri. Stir to combine and serve hot. This pasta can also be served chilled. Whichever way you go, keep extra chimichurri on hand- the pasta likes to soak up the sauce and you might need a bit more!

Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.
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Chickpea Crepes with Chipotle Butter Root Vegetables

Overhead photo, close-up, of yellow chickpea crepes topped with parsnip and carrot pieces and chipotle compound butter

I love recipes like this one. There are three components, all in their own way delicious and solid. Straight-forward roasted vegetables look like the star but I actually think it’s the chickpea crepes and the chipotle compound butter.

Compound butter and do a little dance

There’s nothing quite like compound butter. Butter is pretty fantastic as it is but when you start playing with flavors that like to tango with the creamy fat, it’s a new level.

What can you add to butter? Truly a lot. Garlic, ginger, herbs, spices, truffles, and sun-dried tomatoes just to name a few. From there you can use these butters on bread, tossed with roasted vegetables, as a pasta addition, added to steamed vegetables, or tossed with homemade french fries (a favorite of mine).

I think what I love most about this particular butter is that it’s smoky without being overly spicy. The chipotles add just the right amount of heat that helps to balance some of the butters richness. The butter makes more than you need, so plan to use it again later in the week.

Chickpea crepes: you need these

I’m not joking, you need these. Chickpea crepes have a subtle flavor but are naturally gluten-free and have a bit of protein. The are such a solid base for numerous veg-friendly meals.

One note, these crepes are different than socca. Socca is thicker. These crepes are my traditional crepe recipe with a couple small tweaks to accommodate the chickpea flour.

Roasted Vegetables

Finally, I know the vegetable combination might be a bit surprising here considering I’m known for squash and sweet potatoes. However, I love the carrots and parsnips together. Not only is the color beautiful, the mellow earthy flavor is the perfect compliment to the crepes and chipotle butter.

Of course, you have options. Swap the carrots and parsnips out for sweet potatoes, squash, other root vegetables, or summer flavors like peppers, green beans, and corn.


Overhead photo, close-up, of yellow chickpea crepes topped with parsnip and carrot pieces and chipotle compound butter

Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter



2 cups diced carrots

1 cup diced parsnip

2 teaspoons olive oil

¼ teaspoon sea salt

Cilantro, for topping


½ cup chickpea flour

¼ teaspoon sea salt

2 large eggs

¾ cup whole milk (see note)

1 tablespoon olive oil

Compound butter

1/2 cup butter, room temperature

2 Chipotles in adobo sauce

Pinch of Salt

Lemon zest from ½ lemon


  • Preheat oven to 425˚F. Place the diced vegetables on a sheet tray along with olive oil and salt. Toss until everything is well coated. Place in the oven and roast until tender and browning, 20 to 30 minutes (timing will depend on the size- just use your eyes).
  • While the vegetables are roasting, combine the ingredients for the crepes in a bowl. Whisk until smooth. If that batter feels too thick (feels more like pancake batter than crepe batter), add a splash more water.
  • Heat 8″ skillet over medium-low heat and lightly grease with butter or olive oil. Place about ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
  • Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer done crepes, slightly overlapping, on a plate or wax paper.
  • Finally, combine the room-temperature butter in a food processor along with the chipotles, salt, and lemon zest. Pulse until well combined. Transfer to a glass jar or shape into a butter log (I rarely do this.)
  • Once everything is ready, fold and layer the crepes on a plate. Add a couple tablespoons of the butter to the roasted vegetables with they are still warm. Toss until the butter has mostly melted and coated the vegetables. Place on top of the crepes and top with cilantro before serving.


Tips & Tricks: I’ve found that chickpea crepes want to thicken more than crepes made with wheat or all-purpose flour. If the crepe batter has a hard time swirling around the pan, thin it with a bit of milk.

Keywords: chickpea crepes


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Broccoli Pesto Pasta with Chickpea Casarecce

Side angle photograph of a chickpea pasta tossed in a broccoli pesto, served in a large white dish.

Post sponsored by Barilla. See below for more details.

There is nothing quite as delicious as a simple bowl of pasta tossed with a bit of pesto. This take with an easy broccoli pesto pasta is one of the ways I keep the pasta/pesto combination alive during the colder months when basil isn’t as abundant. Best of all, this dish is gluten-free (thanks to Barilla chickpea pasta) with a suggestion on how to make it vegan!

Broccoli pesto

About the pesto:

One of my favorite items to play around with is the concept of pesto. A few herbs, some cheese, garlic, and lemon juice. It’s simple but the possibilities are endless. This broccoli version is a favorite of mine in the cooler months, especially when basil isn’t in season and it can get quite expensive at the store.

How else to use it

This pesto version can be used in all the same ways traditional pesto is used. Slather it on grilled cheese sandwiches. Use on grain bowls. Or, try it in one of my favorite’s, a broccoli melt.

Swaps you can make

Of course, you don’t have to use broccoli. I also love to make a similar pesto using hearty greens such as kale or chard. You could also add nuts, such as pine nuts (traditional), almonds, or walnuts (a good choice with the broccoli!)

Close-up, overhead photo of a bowl of chickpea pasta tossed with a broccoli pesto.

Make it vegan

Cheese swap

There are a couple things you need to change to make this vegan but it’s not terribly difficult. First, swap out the cheese. For the pesto I’d recommend using a sprinkle of nutritional yeast in place of the parmesan and just leave the parmesan off the topping.

Cream swap

As for the cream, play into the pesto a bit and use a nut-cream of a nut that would work well with the broccoli. Try almond or walnut cream. Or, if you happen to have it on hand already, cashew cream would work well in place of the heavy cream.

Photograph of a full, large white bowl of pasta tossed with a broccoli pesto.

Barilla’s Chickpea Casarecce Pasta

This chickpea casarecce pasta is part of Barilla’s new line of legume-only pasta. I love this fun shape and it’s the perfect pasta for saucey pastas. If you’re using this pasta as a swap for traditional pasta, you might need a bit extra sauce- it soaks up the sauce fast. I like to keep a bit of extra pasta water on hand to thin the sauce as needed!You can find all four varieties (Red Lentil Penne, Red Lentil Rotini, Chickpea Rotini and Chickpea Casarecce) on Amazon


Close-up, overhead photo of a bowl of chickpea pasta tossed with a broccoli pesto.

Broccoli Pesto Pasta with Chickpea Casarecce


During the cooler winter months, fresh basil can be expensive. I like to swap most of the basil for hearty, winter greens and vegetables like in this broccoli pesto.



2 cups broccoli florets

⅓ cup grated veg-friendly parmesan

¼ cup fresh basil

1 garlic clove

1 tablespoon lemon juice

2 tablespoons olive oil

¼ teaspoon sea salt

Water, for thinning


1 box Barilla Chickpea Casarecce

½ cup heavy cream

¼ cup oil-packed sun-dried tomatoes, minced

Grated parmesan, for serving


  • To make the pesto, blanch the broccoli in boiling water for 4 minutes. Drain and transfer to an ice bath. From there, place the broccoli in a food processor or blender along with the parmesan, basil, garlic, lemon juice, olive oil, and salt. Pulse/puree until smooth; adding water as needed to thin the sauce for blending.
  • To make the pasta, bring a pot of salted water to a boil. Add the chickpea casarecce and cook until al dente, 7 to 8 minutes. Drain, reserving 1 cup of the pasta water, and set aside.
  • To the pot you cooked the pasta in, add the heavy cream and the pesto. Stir to combine and cook over low heat until the sauce is hot. Add the pasta to the sauce and stir to coat; adding a splash of the pasta water as needed to thin the sauce enough to coat the noodles. Fold in the sun-dried tomatoes and serve with grated parmesan and julienned basil if desired.

Overhead photo of a box of chickpea pasta next to a bowl of pasta with broccoli pesto.


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Chili Chickpea Smothered Toast | Naturally.

Overhead shot of chickpeas in a rich tomato sauce, all on a piece of toast.

I like every recipe I post on this site. There are countless recipes that never see the light of day. They are probably good, I just don’t like them. On the opposite side of the spectrum, there are recipes I love. Like, I could eat this everyday kind of love. These chili chickpeas get that kind of love.

The sauce is really where the recipe comes together. Dried chilis paired with tomatoes and finished with a boost of lemon; it’s hard to go wrong. Also, just a note. It could be chili or chile peppers (and there’s a fascinating read on this from the LA Times.)

Dried Peppers, your friend

If it wasn’t for having a husband and small child opposed to any level of heat in a recipe, I’d use dried chilis for every meal. I already kind of do this through adding crushed red pepper on top of everything I eat. At least with dried chilis, there is a myriad of flavor and heat.

I found when writing this recipe out I had a hard time landing on which chilies to include. I had picked up a bag at the market. The chilies in this bag were not labeled but I believe they were mild red hatch peppers. So, I’d like to just say: find dried chilies with mild heat.

Which chilis have mild heat, you ask? I’m not an expect on this but Saveur has a good base of what to look for in chilies. Once you find your dried chilis, you also need to know how to prep them for a recipe.

Bean Swap

Once you figure out which chili you should go with for the recipe, the rest doesn’t matter (just kidding, kind of). However, the chickpeas in this recipe are not paramount. Use what you have on hand. Big, meaty white beans would be the next logical choice followed closely by a creamy pinto.

Vegan it

You can swap the ghee for something vegan-friendly. However, and this is something I don’t say a lot: the ghee really adds to the sauce. There’s something magical that happens when chili peppers and ghee meet. But in swap pinch, olive oil would do. Also, drop the feta and probably add a bit more salt to make up for that.

Preserved Lemons

I lied when I said nothing else mattered because this dish isn’t the same without the lemon. I shared recently about preserving lemons and many people questioned me on uses. Preserved lemons are great as a finishing flavor when the overall dish needs a bit of pick-me-up.

Of course, if you’re not making your own preserved lemons or don’t want to invest in buying some, lemon will work. Give the final dish a squeeze and small amount zest lemon.

Overhead shot of chickpeas in a rich tomato sauce, all on a piece of toast.


Overhead shot of chickpeas in a rich tomato sauce, all on a piece of toast.

Chili Chickpeas over Toast



3 med-large, mild dried chilies

2 tablespoons ghee

1 small yellow onion, minced

1/4 to 1/2 teaspoon sea salt

2 garlic cloves, smashed

1 teaspoon ground coriander

1, 15oz can stewed tomatoes

1 tablespoon tomato paste

1 ½ cups cooked chickpeas (drained and rinsed if using canned)

½ preserved lemon, minced

For serving

2 thick pieces of toast, for serving

Cilantro, for serving

Feta, for serving


  • Before starting, bring water to a boil. I like to use my tea kettle but water in a pan would work as well. Remove the stem and seeds from the chili peppers. Place the chilis in a bowl and cover with the boiling water. Let rest for about 20 minutes. Once softened, chop into smaller pieces.
  • Heat a dutch oven or skillet with high sides over medium heat. Add the ghee followed by the minced onion and a pinch of salt. Cook the onion until fragrant and translucent. Stir in the chopped chilis and minced garlic, cooking for one minute more.
  • After the aromatics are on their way, add the coriander, stewed tomatoes, and tomato paste. Bring to a boil, reduce to a simmer, and cook for about 10 to 15 minutes or until the tomatoes are starting to break down. Carefully transfer the mixture to a blender and puree until smooth.
  • Return the sauce to the pan and add the chickpeas. If the sauce is on the thick side, add a splash or two of water as needed. Cook the chickpeas in the sauce until the sauce and chickpeas are hot.
  • Finally, remove from heat and stir in the minced preserved lemon. Taste and add salt as needed. Place the toast in shallow, wide bowls and top each with the chickpea mixture. Finish with a sprinkle of feta and cilantro.  


Look for dried chilis that mention being mild or under about 3,000SHU.

Also, I would highly recommend using coriander seeds that you should toast and crush right before using. The flavor is even better. Also, if you’re in the business of toasting things, try toasting the chilies as well, before soaking.

Keywords: chili chickpeas


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Chickpea Pasta with Chili-Butter Tomato Sauce

Chickpea Pasta with Chili-Butter Tomato Sauce

Post sponsored by Barilla. See below for more details.

When it comes to the winter months, I always crave pasta. For the most part, It’s an easy dinner to get done in 30 minutes and it’s easy to please even the pickiest eater. Because of this, I’m excited to team of with Barilla and highlight their line of legume-based pasta (available on Amazon).

Canned Tomatoes, Winter necessity

When I went to make breakfast in a kitchen that was fairly low on ingredients, I managed to drum up a canned of tomatoes. I had a few eggs and realized that with those two items I could make a stellar breakfast. This is just one reason why I suggest always keeping a can of tomatoes on hand- so many meals can be made from this humble ingredient.

This tomato sauce is direct inspiration from Marcella Hazan’s tomato sauce. It’s magic, seriously. Cooking the tomatoes for so long in butter and, in my case, shallots and chilis creates an rich and multi-dimensional sauce. It is the ultimate winter tomato sauce.

Barilla Chickpea Rotini Pasta

The market for alternative pasta has come a long way and I love that you can now get quality products in most grocery stores. Barilla just launched two types of legume pasta using red lentil and chickpea flour. Barilla’s line of chickpea pasta is made from only chickpea flour but holds together like regular pasta.

A little heat

I love a little heat to my meals but not so much that you can’t actually taste the flavor of the dish. For this chili tomato sauce, I chose to use New Mexico chilis which have a nice flavor and a medium-ish level of heat (primarily referring to the red chili peppers, not Hatch chilis).

If you can’t find dried chili peppers, use about ½ to 1 teaspoon of crushed red pepper. The flavor won’t be quite the same but the desired effect will work.

Make it vegan

Obviously I love the butter in this recipe but given the chickpea rotini is gluten-free, it’s easy to make a vegan/gluten-free dish. Swap the butter for a good olive oil. You want an olive oil that is fresh and has good flavor since it will be a big component of the overall tomato sauce flavor. Then leave off the parmesan or swap it for a vegan parmesan.

Chickpea Pasta with Chili-Butter Tomato Sauce | Naturally Ella


Chickpea Pasta with Chili-Butter Tomato Sauce


¼ cup butter

3 large shallots, minced

3 to 4 dried New Mexico chilis, chopped/broken into small pieces

1, 28oz can of stewed tomatoes

½ to 1 teaspoon sea salt

½ cup vegetarian-friendly parmesan, Shaved

1 package Barilla Chickpea Rotini


  • Heat a large cast iron skillet over medium-low heat. Add the butter and let melt. Stir in the minced shallots, chilis, and a pinch of salt. Cook until the shallots are tender, 6 to 8 minutes.
  • To the shallot mixture, add in the stewed tomatoes. Turn the heat to low and let cook until the tomatoes are broken down and the sauce has thickened considerably, 45 to 60 minutes.
  • When the sauce is close to being done, bring a pot of salted water to a boil. Add the Barilla Chickpea Rotini and cook until al dente, 7 to 8 minutes. Drain and put back in the pot. Add the sauce to the pasta and toss until well combined. Serve with shaves of parmesan as desired.


The tomato pasta is based on the idea from Marcella Hazan’s 3-ingredient tomato sauce.

Keywords: chili tomato sauce, chickpea pasta

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.


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Instant Pot Chickpea Cauliflower Korma

Today’s recipe is a fantastic mash-up of sorts. It’s an Insta-friendly riff on the Chickpea Cauliflower Korma recipe in Jennifer Iserloh’s The Healing Slow Cooker. An Instant Pot korma. I paired it with the high-impact Indian-spiced Simmer Sauce from Coco Morante’s The Essential Instant Pot Cookbook. If you have a simmer sauce on hand, whether it’s this aforementioned one, or a store-bought version you love, this couldn’t come together more quickly. It’s the perfect vehicle to get all sorts of goodness into your body in one, delicious sitting.

Instant Pot Chickpea Cauliflower Korma

I love this recipe because it’s absolutely packed with power ingredients, including a nice range of fragrant spices. I like to think I get a lot of spice in my diet, but I think the real key is integrating spice blends into lots of meals. Not just a few times a week, but daily. For example, the simmer sauce has coriander, cayenne, cumin, turmeric, paprika, and whatever spices are in your garam masala blend. It’s how you shift from single notes to a chord.

Instant Pot Chickpea Cauliflower Korma

No problem if you don’t have an Instant Pot, a stovetop version is a breeze as well, and I’ll include guidelines for that down below! Also, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

Instant Pot Chickpea Cauliflower Korma

Side note – Another way to get a medley of spices and power-ingredients into your meals are pastes. That’s part of the reason I love strong curry pastes like this one, or a boosted miso paste like this one.

Lastly, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place.

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Chickpea Stew (Leblebi) + Berbere Chicken Wings – A Cozy Kitchen

Do you have an autumnal to-do list? And by “to-do list,” I mean a fun to-do list. I wrote a short one at the beginning of the season and at the very top was “invite people over!” I’ve been super slow on putting together some of the rooms and that’s been stopping me but hey, the den is almost done (post coming soon!) so I figured it was time to get my friends together.

For this post, I teamed up with McCormick Gourmet! I wanted to throw a dinner party inspired by Northern Africa and McCormick made this easy with a new seasoning collection that consists of McCormick Gourmet Organic Harissa Seasoning (inspired by the North African paste) and McCormick Gourmet Organic Berbere Seasoning (an Ethiopian spice mixture).

These are some of my favorite flavors and I find myself using the traditional harissa paste all the time, but, admittedly, it’s hard to find. McCormick Gourmet’s new seasoning blend is so much easier to use than its counterparts because if you want a paste-like consistency, you can just whisk it with a bit of olive oil and boom! a paste.

I didn’t use it this way this time around; instead, I added it to this Tunisian chickpea stew (leblebi) at the start of the dish. It’s a super easy thing to throw together and the best part about it is that you can easily make it ahead and then reheat it when people come over. Traditionally this dish is served for breakfast but since I am a huge fan of breakfast for dinner, it works.

The harissa seasoning gives this dish all the seasoning it needs—it’s so flavorful and consists of ground up chilis, warm spices and mint. When I was recipe testing, I mayyyybe added a bit too much and my mouth was on FIRE! The one tablespoon is the perfect amount for this many chickpeas.

I also wanted to include an easy appetizer and so I turned to McCormick Gourmet Organic Berbere Seasoning which is SO good. Berbere is from Ethiopia and Eritrea and it is so aromatic and flavorful—I love it! I’ve always wanted to make my own Berbere (I’ve seen recipes floating around the internet for it) but this is way easier. It consists of an array of spices like paprika, allspice, coriander, cardamom, ginger and red pepper. I settled on putting it on chicken wings for a super simple and easy appetizer.

I have seriously made this once a week since I’ve recipe tested this. It’s great as an appetizer (as seen here) but almost even better for a super easy, hands off weeknight meal. There are only a few ingredients and I just toss the berbere spice mixture with the chicken wings, some salt and olive oil. I also drizzled the berebere on some delicata squash the other night and it was magical.

This is what my menu was:

Green Olives
Berbere Chicken Wings
Harissa Chickpea Stew (Leblebi)
Msemen (Flatbread)
Moroccan Mint Iced Tea
Ras al Hanout Carrot Cupcakes with Cream Cheese Frosting

It made for a chill vibes, perfect-for-fall kind of dinner party!

Leblebi (Chickpea Stew)

Leblebi (Chickpea Stew)



  • 1/4 cup olive oil 
  • 2 cups diced yellow onion (from about 2 small onions) 
  • Kosher salt 
  • 8 garlic cloves, minced
  • 1 tablespoon McCormick Gourmet Organic Harissa Seasoning 
  • 8 Roma tomatoes (about 2 pounds), cored and diced 
  • 4 (15-ounce) cans of chickpeas, drained and rinsed 
  • 5 cups water
  • Juice from 2 small lemons (about 3 tablespoons) 
  • For Garnish: 

  • Poached eggs
  • Slivered almonds
  • Capers 
  • Minced Italian parsley


  1. To a large sauté pan, set over medium heat, add the olive oil. When the oil is warm, add the onions and a few pinches of salt; cook until softened, about 5 minutes. Next, mix in the garlic, harissa seasoning, 2 teaspoons of salt and tomatoes. Cook for an additional 5 to 7 minutes, until softened.
  2. Pour in the chickpeas and water. Bring to a simmer and cover, cooking until all the flavors are married together and the chickpeas have softened, about 15 to 20 minutes. Squeeze in the lemon juice and stir. Give the dish a taste and adjust the salt to your liking. 
  3. To serve, add a few poached eggs on top (optional), some slivered almonds, capers and Italian parsley. 



Berbere Chicken Wings Recipe


  • 2 pounds chicken wings
  • 1 tablespoon kosher salt 
  • 1 tablespoon olive oil 
  • Juice from 1 lime 
  • 1 tablespoon McCormick Gourmet Organic Berbere Seasoning
  • 1 tablespoon minced Italian parsley 


  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment or foil. 
  2. To a large bowl, add the chicken wings, olive oil, lime juice, kosher salt and berbere Seasoning. Toss with a pair of tongs, until the wings are evenly coated. 
  3. Transfer the wings to the baking sheet and arrange so they’re in one even layer. You don’t want any of them overlapping. Place in the oven to bake for about 35 to 40 minutes, until golden brown on top. Garnish with the Italian parsley and serve. 



(This post is sponsored by McCormick Gourmet. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.) 

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Chickpea Curry Stuffed Pita with Dill Yogurt

Close-up overhead shot of chickpea curry stuffed in pita with a dill yogurt sauce and arugula.

I think one of the hardest things in daily cooking is making and eating a solid lunch. I have no problem with breakfast and feel solid in my dinner game. And yet, when it comes to the mid-day meal, I’m either really on it or eating out.

These chickpea curry stuffed pita are one of the meals I come back to time and again. They are fast and can be made with a myriad of different spice blends. Best of all, these stuffed pita are a solid make-ahead option for packing your lunch.

Sourcing Spice Blends

The key to these stuffed pita is in the spice blend. While I love them with the chickpea curry, you could easily swap the curry powder for a jerk, berbere, or harissa seasoning. I’ve found the dill-yogurt sauce works well with all different kinds of blends. Plus, this recipe gives you a base to try out a few different options. For this specific recipe, I used the general curry blend from Frontier Co-op. It’s a solid mix of flavors and spice level.

If you’re new to sourcing spice blends, you have a quite a few options. One of my go-to is Frontier Co-op (which I can pick-up at my local co-ops/Whole Foods). There are also a few spice companies that I like if I’m looking for something special. Oaktown spice shop, Whole Spice, Penzey’s, and The Spice House are just a few to get you started.


Chickpeas from Scratch

This step is completely optional but if you spend any time with me, you know I’m pretty passionate about home-cooked beans. The flavor is SO much better than what you get in a can. Make a perfect pot of beans, freeze in freezer-safe containers (I love the pint ball jars– it’s about the size a can would be), and thaw/use as needed.


It’s all about the Yogurt Sauce

As for the sauce, this is not a one-recipe only kind of sauce. It’s my go-to yogurt sauce for all things dipping and topping. I love making a batch of this sauce for use with these brown rice cakes or these potato quinoa cakes.

Just be sure to follow the directions and let the sauce rest while you whip up the chickpeas. The flavor of the sauce really develops as it rests. Also, one quick note- if you’re not a raw garlic fan? Sauté minced garlic in a small bit of olive oil until fragrant and golden then add it to the yogurt!


Stuffed Pita Make-Ahead: Lunches and Weekly Prep

There are two options for making this stuffed pita ahead of time. If you’re looking to take it for lunch, make it as is but wait until the chickpeas are cool before adding to the pita. Then, place in an airtight container and head out.

If you’re looking to prep this well in advance, leave everything separate and assemble day-of. Cook the chickpeas, make the sauce, then store in containers.

Arugula - Explore an Ingredient - Naturally Ella

Don’t let leftover Arugula go to waste!


Chickpea Curry Variations: Make it a bowl or take it vegan

Finally, one of my favorite, easy variations on this lunch is to swap the pita for a grain bowl. Add the arugula to a bowl along with your favorite cooked grain such as quinoa or brown rice. Top with the chickpeas and finish with a drizzle of the yogurt sauce.

What about if you’re trying to keep this dairy free/vegan? No problem! Swap out the yogurt for an easy homemade cashew cream!



Looking for a quick, 20 minute lunch that is light on ingredients but solid on flavor? This curry chickpea stuffed pita is just right for you!


Dill Yogurt Sauce

3 tablespoons minced fresh dill

1/2 cup plain, whole-milk yogurt

1 clove garlic, minced or grated

Juice from ½ a lemon

¼ teaspoon sea salt

Curry Chickpeas

2 teaspoons olive oil

1 ½ cups (1 can) cooked chickpeas, drained and rinsed if using canned

2 teaspoons curry spice blend

Salt, to taste


2 pita with pockets, warmed slightly (see note)

1 cup baby arugula


  • Finely mince the dill and place in a small bowl along with the yogurt. Add in the minced/grated garlic, lemon juice, and salt. Stir to combine, set aside, and let rest while making the chickpeas.
  • Heat a skillet over medium-low heat. Add the olive oil followed by the chickpeas, curry powder, and salt if needed. Cook until the chickpeas are hot, about five minutes.
  • Warm the pita bread then slice in half. Stuff with ¼ of the arugula topped with ¼ of the chickpeas and a drizzle of about 2 tablespoons of the yogurt sauce.


Tips & Tricks: Look for pita that advertise a pocket. I’ve run into times when I buy pita only to realize they specifically made them with no pocket. You can also make your own pita!

Also, before stuffing, I like to warm the pita slightly. This can be done easily on the stove-top! If you own a gas stove-top, simply warm the pita over the gas flame. If you don’t have a gas oven, heat a skillet over medium-high heat and warm that way. This also works really well if you store the pita in the freezer and need to thaw them before stuffing!


  • Serving Size: 2 pita halves
  • Calories: 488
  • Sugar: 14
  • Sodium: 673
  • Fat: 11.7
  • Saturated Fat: 2.5
  • Carbohydrates: 83.1
  • Fiber: 14.9
  • Protein: 20.4
  • Cholesterol: 8

Keywords: stuffed pita, chickpea curry, yogurt sauce

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