Like all dried beans, chickpeas are far better when you cook them yourself than when you simply open a can. But unlike lentils, split peas, and even to some extent white and red beans, you must plan ahead to use chickpeas in other dishes. Overnight soaking reduces the cooking time somewhat, as does a quick boil and a shorter soak; but mostly the cooking takes time, unless you use a pressure cooker. Once done, chickpeas can be stored in their cooking liquid (this is another unusual aspect of chickpeas; their cooking liquid is delicious), covered and refrigerated, for a few days or frozen indefinitely. Other legumes you can prepare this way: this procedure can be followed for any legume, but most will cook faster than the chickpeas.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.