Garbanzos

chickpea casarecce pasta (250 g) • broccoli • Salt and pepper • Red pepper flakes • Extra virgin olive oil • Vegetable broth • Chopped almonds

farro (about 200 grams) • vegetable broth (200 ml) • Swiss chard (about 200 grams) • cooked chickpeas (about 250 grams) • onion • Seeds of your choice, to taste

canned chickpeas, drained (about 240 grams) • tomatoes (about 130 grams) • small fennel bulbs, cleaned • Parmesan cheese (about 60 grams) • pitted green olives • fresh basil leaves • Extra-virgin olive oil, • Salt • dried oregano • Mixing • Cutting board • Knife

boiled beef (about 600 grams) • cooked chickpeas (about 400 grams) • medium onion • To taste wild thyme • To taste garlic powder • To taste salt, pepper, and extra virgin olive oil

dried chickpeas (about 70 grams) • bay leaf • fennel bulbs, only the tender core (about 200-250 grams) • orange • small red onion • pitted black olives (such as Leccino or Kalamata) • extra-virgin olive oil • Salt, to taste

orecchiette (250 g) • cooked chickpeas (150 g) • sun-dried tomatoes in oil, drained • tahini sauce • Extra-virgin olive oil, • About 1/4 cup hot water (half an espresso cup) • Sliced or chopped blanched almonds, • Turmeric, • Paprika, • Salt and pepper,

Tuscan kale (cavolo nero) • (14 oz/400 g each) cannellini beans • (14 oz/400 g) chickpeas • leek • Tomato paste • Extra virgin olive oil • Salt • Black pepper

type 2 flour (about 300 grams) • extra virgin olive oil (about 70 grams) • baking soda • water (about 120 ml) • broccoli • chickpea flour (about 100 grams) • sun-dried tomatoes • water (about 200 grams) • extra virgin olive oil • Garlic powder, paprika, and black pepper

For the broth • carrots • medium sweet onion • celery stalks • garlic clove • fresh rosemary, chopped • lard • drizzle of olive oil • Red pepper flakes, to taste • Salt, to taste • fresh prosciutto tortellini (500 g) • canned chickpeas, drained (500 g) •

orecchiette (200 g) • mixed dried legumes (peas, chickpeas, beans, lentils) (100 g) • Marjoram • Olive oil • Salt

dried chickpeas (300 g) • cold water (1.5 liters)

fresh squid ink tagliolini (about 400 grams) • swordfish (about 300 grams) • (12 3/4 oz/360 grams) canned chickpeas, drained • pitted black olives (about 50 grams) • capers • chili pepper • garlic clove • White onion • tomato paste • Salt and pepper, to taste • Extra virgin olive oil, to taste

precooked chickpeas (about 480 grams) • Chopped fresh rosemary, to taste • Chopped fresh thyme, to taste • Breadcrumbs, • All-purpose flour, for dusting • Oil for frying • Greek yogurt (about 6 oz or 175 grams) • Saffron, to taste • Paprika, to taste • oil • salt

quick-cooking farro (about 120 grams) • cooked chickpeas (about 300 grams) • fresh thyme • fresh rosemary • garlic clove • Extra-virgin olive oil, • Salt • Black pepper • Vegetable broth

canned chickpeas (200 grams) • small leek • celery stalk • carrot • Extra-virgin olive oil, • water (about 480 ml) • dried tomato powder • Vegetable peeler • Saucepan • Clay pot (optional) • Plate • Spoon

cooked chickpeas (about 300 grams) • egg • small crusty roll, crumbled • Salt, to taste • sweet paprika • curry powder • fresh fennel bulb • sweet oranges • mustard

whole wheat bread • cooked chickpeas (about 200 grams) • tahini (or sesame seeds) • sun-dried tomatoes • Extra virgin olive oil

zucchini (about 400 grams) • water (about 450 ml) • chickpea flour (about 320 grams) • baking powder (for savory dishes) • Salt and pepper, to taste • Fresh basil • dried chives • grated cheese • Oil for frying

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

cooked chickpeas • grated Parmesan cheese • nutmeg • rosemary • sage • salt • black pepper • egg (optional) • breadcrumbs • provolone cheese • vegetable oil

frozen spinach, boiled and well-drained • canned chickpeas, drained and pureed • onion, finely chopped • sweet paprika • grinds of black pepper • taleggio cheese, cut into cubes • rice flour • Water, • cornmeal breadcrumbs • extra-virgin olive oil • Salt, to taste (if needed)

cooked chickpeas, drained (about 240 grams) • cornmeal (about 100 grams) • rice flour (about 50 grams) • extra virgin olive oil (about 20 ml) • Water, • salted butter • fresh sage leaves • Freshly ground black pepper, to taste

chickpea flour • water • salt • Olive oil,

chickpea flour (about 250 grams) • water (about 750 ml) • Olive oil and salt,

chickpea flour (150 grams) • plus 2 tablespoons water (500 grams) • extra-virgin olive oil • salt • black pepper

chickpea flour (about 250 grams) • water (about 600 ml) • extra virgin olive oil • salt • Black pepper, to taste

chopped mixed fresh herbs • canned chickpeas (about 100 grams) • water (about 500 ml) for soaking chickpeas • pioppini mushrooms (about 200 grams) • olive oil • water (about 500 ml) for cooking chickpeas • Salt, to taste

cooked chickpeas (about 300 grams) • celery stalk • carrot • onion • garlic clove • peeled tomato • rosemary • Salt • Black pepper • Extra virgin olive oil,

chickpea flour (about 500 grams) • water (about 1.5 liters) • salt (about 20 grams) • olive oil (about 100 grams)

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •