Get the latest Chickpea flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/chickpea May be a bit time consuming for this different spin on hummus and pita chips! Dukkah is an Egyptian spice mixture. It is often served with pita bread that has been basted with olive oil. The bread is then dipped in the mixture. It has a variety of uses. You can use it on meats, rice, veggies - the possibilities are endless with dukkah http://www.grouprecipes.com/107757/asparagus-hummus-and-dukkah-spiced-pita-chips.html Serrooda, recipe email- different spin on hummus, note the cooked onions, saffron etc http://www.grouprecipes.com/106605/moroccan-style-hummus.html This is my adaptation of a delcious appetizer salad I had a local Indian restaurant, I hope you enjoy it. The salad is moist but not overly wet from the dressing. Great with Naan bread and an Indian soup http://www.grouprecipes.com/106509/indian-chickpea-salad.html Recipe from cookbook author Noreen Gilletz for this healthy but unsual hummus recipe Note this can be frozen for up to a month or held in the refriferator about a week http://www.grouprecipes.com/106271/pumpkin-hummus.html I hope you like this recipe for Moroccan Cholent (Sabbath stew) because it really is delicious. This recipe is also called Schenna, Hamin(m), or Chamim. dafina. Writings from talmudic times stated that eating hot food on the Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!) that was born out of this observance. It is prepared on Friday prior to sundown and cooked overnight, in a very slow oven (usually the village baker’s oven), and brought home and eaten Saturday for lunch after returning from services. This provided a hot, hearty meal without violating the command­ment against cooking on the Sabbath. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv­ices it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. By Sheilah Kaufman http://www.grouprecipes.com/105827/cholent-from-morocco.html From a food coop, their adaptation of a Moosewood Cookbook salad, feta nd dill is added , delightful and low fat http://www.grouprecipes.com/99347/summer-quinoa-salad.html I am always trying to find more ways of incorporating beans and lentils into my diet. I like this simple recipe. It is great side with butter chicken or beef vindaloo or a vegetarian main with sald, rice and naan. http://www.grouprecipes.com/99036/curry-chickpeas.html A hearty soup, with vegetables, herbs, beans and pasta! http://www.grouprecipes.com/95704/afghan-tomato-soup.html A great Mid-Eastern treat. These can be made with canned or dried chickpeas. Place in pita bread and may also served with tahini, hummus , or what ever you like. I also posted a while ago another version, but different recipe for felafel fritters http://www.grouprecipes.com/95786/the-great-felafel-sandwich.html Was looking for summer squash recipes and tripped on this from the 101 Cookbooks site http://www.grouprecipes.com/95080/lemony-chickpea-stir-fry.html