These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Make this traditional street food snack your own with fresh herbs and spices.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
The best of spring, on a plate.
A crave-worthy savory chickpea pancake from Italy.
A little ginger adds complex heat to this saucy Spanish dish.
Cooking black beans from scratch couldn't be more effortless.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
Parsley, garlic, and lemon zest: so nice, we add it twice.
A staple of Khoja Ismaili cuisine.
More than just a bean.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.