EditorialRoasted honey nut squash and chickpeas with hot honey in New York, Nov. 10, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialBeet salad with coriander-yogurt dressing, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialCrispy chickpea stew with greens and lemon, in New York, Sept. 6, 2022. Food styled by Monica Pierini. (Christopher Testani/The New York Times)
EditorialCeci e tria, chickpeas with boiled and fried noodles, served at Nonna Dora’s Pasta Bar in New York, May 11, 2022. (Evan Sung/The New York Times)
EditorialSea cucumber from St. Tropez accompanied by garlic confit, chickpeas and caviar at the pop-up restaurant ADMO in Paris on Nov. 9, 2021. (Dmitry Kostyukov/The New York Times)
EditorialSea cucumber from St. Tropez accompanied by garlic confit, chickpeas and caviar at the pop-up restaurant ADMO in Paris on Nov. 9, 2021. (Dmitry Kostyukov/The New York Times)
EditorialCarrot salad with cumin and coriander, left, and lamb shanks with apricots and chickpeas, in New York, Oct. 22, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialInstant Pot tomato-braised chickpeas with tahini in New York, Oct. 8, 2021. Food styled by Roscoe Betsill. (Armando Rafael/The New York Times)
EditorialTomato-green bean salad with chickpeas, feta and dill, and Lamb burger with fried onions and tahini-yogurt sauce in New York on June 17, 2021. Food Stylist: Simon Andrews. (David Malosh for The New York Times)
EditorialCannellini beans, fresh green beans and chickpeas make up the foudation to the herby three-bean salad in New York on June 18, 2021. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialMarinated celery salad with chickpeas and parmesan, in New York, May 2, 2016, one of five recipes that do not require the oven for this week?s installment of a new weekly feature, ?Five Weeknight Dishes.? (Andrew Scrivani/The New York Times)
EditorialRoasted squash with turmeric-ginger chickpeas. You could swap in other roasted vegetables for the squash in this recipe by Yewande Komolafe, if that squash just feels too wintry. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialFrom left: Savory oats with fried egg and za’atar, chicken salad pita and spicy meatballs with chickpeas. (Andrew Scrivani/The New York Times)
EditorialChickpeas are puréed for lablabi, a traditional Tunisian chickpea soup with cumin and harissa, in New York, Feb. 6, 2020. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)
EditorialAfter receiving new clothes, Zaheer Ahmad Zindani is sprinkled with dried chickpeas and money to celebrate his wedding, at a mosque in Kandahar, Afghanistan on Dec. 9, 2019. (Jim Huylebroek/The New York Times)