While you’ve got one thing in the oven slowly cooking overnight, you may as well make it two! These chickpeas are brothy, spicy, and a match made in heaven with the lamb. Bonus tip: make hummus with the leftovers—it will be the best you’ve ever had.
Read MoreI’d eat these not quite fried, not quite caramelized onions and chickpeas with salty, creamy feta and lots of herbs (leafy, spriggy, coarse!) literally any time of day—an ideal side no matter the meal.
Read MoreThis accidentally vegan springy farro gets better as it sits, making it an ideal candidate to have on hand for lunch for the week.
Read MoreIf you’re still in soup mode, this other riff on a classic is excellent, and can easily be made vegan.
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Read MoreRing in the new year with a big pot of brothy beans (yes, this recipe works with black eyed peas!).
Read MoreSpiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean.
Read MoreThese white beans could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad.
Read MoreSimilar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridge like texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here.
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