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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.Tastes mild and brightBe its first cook →
LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.Tastes sharp, very rich and bitterBe its first cook →
LevantineFalafelBalls of soaked, raw chickpeas ground with herbs, onion and spice and deep-fried — crisp outside, green and soft within.Tastes bright and richBe its first cook →LevantineFattehLayers of toasted flatbread, warm chickpeas and garlicky yoghurt with tahini, finished with pine nuts sizzled in butter or ghee.Tastes sharpBe its first cook →PersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.Be its first cook →MoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.Be its first cook →
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →MoroccanKalinteA baked custard of chickpea flour, water, oil and egg, cut in squares from the tray and eaten hot with cumin and salt.Be its first cook →EthiopianShiroA smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.Be its first cook →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →AndalusianEspinacas con garbanzosSpinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.Be its first cook →Castilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.Be its first cook →ProvençalSoccaA thin chickpea-flour pancake baked in a very hot oven in a wide copper pan, eaten hot with black pepper.Be its first cook →That's everything for that word. The index stops when it runs out.