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Food52from Food52

Alice Waters' Ratatouille

Alice Waters' Ratatouille, a recipe on Food52

Summer means too hot for using the oven. Summer means barbeques and mosquitoes. Summer means swimming, sunburn and slushies. Summer means salad. Lots of salad. Lots and lots of salad.

Real Simplefrom Real Simple


Ratatouille - gluten free, vegan, vegetarian, healthy - Eat your vegetables the delicious way with this simple, colorful ratatouille. also check out FoodSniffr Vegetarian Food Lists at

NYT Cookingfrom NYT Cooking

Eggplant, Tomato and Chickpea Casserole

NYT Cooking: Eggplant, Tomato and Chickpea Casserole

NYT Cookingfrom NYT Cooking

Scallop Gumbo

What Mark Bittman likes about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser. Click to read the complete recipe. (Photo: Evan Sung for The New York Times)

Love and Lemonsfrom Love and Lemons

Roasted chickpea ratatouille

Ofen-Ratatouille mit gerösteten Kichererbsen

The Lemon Bowlfrom The Lemon Bowl

Lebanese Chopped Salad with Chickpeas

Lebanese Chopped Salad with Chickpeas - The Lemon Bowl

Woman's Dayfrom Woman's Day

Penne Greek-Style with Chickpeas

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

NYT Cookingfrom NYT Cooking

Apple Bourbon Bundt Cake

Apple Bourbon Bundt Cake - NYT Cooking

One Pot Tandoori Quinoa | Hearty quinoa with sweet potato and chickpeas, spiced with garam masala and ginger. Everything cooks in one pan!

Jamie Oliverfrom Jamie Oliver

Classic ratatouille

#bastilleday #foodideas #cafeideas_aus #ratatouille

Hearty summer vegetables and succulent plump chickpeas are the stars of this gorgeous ratatouille. Pair this awesome meal with a cool drink from any of our non alcoholic drink mixers from

NYT Cookingfrom NYT Cooking

Turkey Pie With Potatoes, Squash, Chard and Cheddar

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)

NYT Cookingfrom NYT Cooking

Chickpea Stew With Orzo and Mustard Greens

NYT Cooking: A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula…

Food52from Food52

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

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

General Tso's Chickpeas | Sweet and savory stir-fry of chickpeas with broccoli and red pepper; a healthier version of the restaurant classic. Vegan, vegetarian and gluten-free.