Chickpeas

Recipe taken from the magazine "1000 tips for the cook.

Crispy oven chickpeas are a light yet incredibly tasty snack that combines spicy spices and a crunchy texture. This recipe was born from a love for healthy snacks that replace traditional chips. Inspired by Mediterranean cuisine, it beautifully highlights the natural flavor of chickpeas, making them crispy and aromatic. The blend of paprika, garlic, and chili adds spiciness, while sea salt completes the composition. Perfect as an addition to salads, soups, or as a standalone dish.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.

The recipe was shared by Gayane's restaurant chef Gayane Breiova.

Eggplant and chickpea hummus is a refined dish inspired by Arab traditions, where classic hummus takes on new flavor nuances. The creamy texture of chickpeas combines with tender, slightly caramelized eggplants to create a rich and complex taste. The addition of ucho-suneli and garlic gives the dish warm spicy notes, while lemon juice refreshes and balances the aromas. This hummus can be served as a standalone appetizer with pita or used as a dip for vegetables and meat. With its rich flavor and healthy ingredients, it is perfect for a nutritious snack. The recipe's origins lie in Arab cuisine, where the love for chickpeas and eggplants has created many variations of this dish. Such hummus not only delights the palate but also offers the comfort of Eastern traditions.

Orecchiette with eggplant and black chickpeas is a harmony of Italian gastronomy, where southern vegetables meet the rich flavor of chickpea nuts. This dish has its roots in the Apulia region, known for its small ear-shaped pasta — orecchiette. Eggplants and zucchini sautéed until tender give the dish a velvety texture, while black chickpeas add a light nutty note. Lemon juice enhances the freshness of the vegetables, and spices enrich the flavor palette. This dish is perfect for a cozy family dinner or a light lunch while maintaining the authenticity of Italian cuisine yet remaining hearty and nutritious.

Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.

Hummus with mushrooms and onions is an original variation of a traditional Middle Eastern dish deeply rooted in Jewish culinary culture. Creamy, velvety chickpea hummus enriched with the aroma of tahini and the freshness of lemon juice serves as the perfect base for juicy sautéed mushrooms and caramelized onions. Sumac adds a slight tanginess while cumin provides warm spice, creating a harmonious flavor balance. The finishing touch is olive oil that highlights the richness and depth of the dish. This hummus not only delights the palate but is also versatile: it suits both a hearty breakfast and a light dinner or appetizer for festive tables. It pairs perfectly with warm lavash or fresh vegetables, revealing a wealth of flavor nuances with each bite.

A sandwich is an important part of our everyday life, and it is not at all necessary to give it up during Lent. Cheese and sausage can easily be replaced with chickpeas, beets, milk mushrooms and eggplants. Recipe by the chef of the restaurant " Kalinka moya" Andrey Vinogradov.

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Although the name "hummus" literally translates as "chickpeas", in fact, the source material for this Middle Eastern snack can be not only Turkish peas. James Redoubt, chef of the restaurant "Sea-Coffee-Ocean by Erwin", uses pumpkin pulp as a base, adding tenderness, juiciness and a cheerful red color to the pea viscosity. But decorating hummus with mushrooms is quite within the framework of the Eastern tradition, but here soy sauce, cilantro and sesame oil are also used, which gives the snack an additional Asian accent. You don't have to be too clever with mushrooms - use all-season oyster mushrooms. It is better to remove their tough stems, but the caps of oyster mushrooms, especially small ones, are always full of real mushroom aroma. By the way, it is better not to cut oyster mushrooms with a knife, but to tear them into parts by hand along their own grain - there will be fewer crumbs wasted in vain.

Recipe from Ilya Cherkashin, chef of the Levantine Fire Cuisine Bar restaurant.

Chickpea popcorn is an original alternative to classic popcorn that combines a crunchy texture with a rich spicy flavor. This recipe is inspired by healthy eating principles since chickpeas are high in protein and fiber, while spices add an Eastern sophistication. Curry powder adds warm, slightly spicy notes, and smoked paprika provides a light smoky depth. This popcorn is perfect as a standalone snack replacing traditional snacks and can also be a great addition to salads and main dishes. Its simplicity makes it accessible to everyone: just roast the chickpeas with oils and spices to enjoy a healthy crunch. Chickpea popcorn is not only tasty but also nutritious as it satisfies and delights with its aroma.

A bright recipe, where both components are as spectacular as can be: falafel with lots of spices and cabbage noodles, which can be served as a separate dish. Recipe by the chef of the Archie restaurant Viktor Massov.