This vegan ratatouille with chickpeas and fennel is among the best I’ve ever made. (Photo: Evan Sung for The New York Times)

#Tofu with Spinach and Chickpeas

Super Simple Slow Cooker Chana Masala (chickpeas)

Recipe: Brisket Barley Soup with Crispy Kale || Photo: Andrew Scrivani for The New York Times

Chickpea Salad: 2 cups chickpeas, 1 cup fozen corn, 1 cup quartered cherry tomatoes, 1/3 sweet onion diced, 1/2 English cucumber diced, 1-2 limes juice only, cilantro, garlic, salt, pepper, dill, 1 1/2 tbp rice vinegar, 1 1/2 tbsp olive oil

Penne Greek-Style with Chickpeas #recipe #greekfood #womansday

Chickpea Tacos

With dips there is always something new, because if you substitute “thick purée” for “dip,” the options are limitless. (Photo: Evan Sung for The New York Times)

Cranberry Walnut Chickpea Salad Sandwich

NYT Cooking: Sweet and Sour Eggplant, Tomatoes and Chickpeas

Chickpea Tagine with Cinnamon, Cumin, and Carrots

This layered savory pie is basically a complete dinner encased in pastry, and quite an elegant way to have Thanksgiving leftovers (though it can be made any time of year). Serve it with gravy and cranberry sauce, or keep it light with a refreshing green salad. (Photo: Karsten Moran for The New York Times)

Spicy Garlic Chickpeas photo

Ever wonder which recipes the Epicurious editors turn to after a day of developing, cooking, and tasting them? Our personal picks might surprise you.

This recipe uses raspberry vinegar — once known as a raspberry shrub — from a 1900 Times recipe, which tastes like the consummate raspberry. (Photo: Tom Schierlitz for The New York Times)

Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew — Recipes from The Kitchn. super yum! replace coconut cream for coconut milk

Kale-Powered Hash Brown Casserole

Recipe: Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic