Musabaha

This recipe is a recreation - to the best of my memory, and with some tweaks to make it more convenient, accessible, and affordable - of one of my favorite Syrian dishes introduced to me by a lovely family from Aleppo. Every since I first had it I've been wanting a recipe, and I recently came across Luay Ghafari's great recipe and realized it was pretty close to perfect. I can't claim any authenticity for my version, but it is a deliciously vegan dish that I crave whether I'm off meat or not. I hope you like it as much as I do!

Chickpea Pasta with Tomato Sauce

This lovely recipe is largely based off of this recipe with some tweaks here and there to make it more to my own tastes. (And why not, I'm the one eating it!) It's a hearty, warm, easy recipe that's perfect for the winter months and a nice dose of veggies and legumes regardless of when you make it!

Pumpkin Chickpea Stew

Can you guess what I have a lot of in my pantry right now? If you guessed chickpeas, you would be correct! What follows was loosely based on this recipe, but I took some liberties with the ingredients and preparation, as always. (I mean, come now, TWO cloves of garlic? Just 'cause you're white doesn't mean you have to embrace bland!)

Shimbra Atkilt

It's Lent again in the Orthodox world and since the last half of my work week is much busier than my first I've been trying to cook ahead so that I have meals ready to go when things get busy later this week. This particular dish is an adaptation of one of my favorite Ethiopian dishes, atkilt. (And who knows, it may not be original. I never had something like this in Ethiopia, but chickpeas and atkilt are both popular there...)

Slow Cooker Chickpea Curry Stew

The following recipe is an adaptation of this recipe. It's a lovely, hearty, tomatoey stew perfect for a cold winter or spring night.