This recipe was a recreation of Yamuna Devi's "Gingered Chickpea with Eggplant, Spinach and Tomatoes” from The Art of Indian Vegetarian Cooking ( pg 201-202) a book I often consult when searching for delicious and vegetarian recipes.

Quick and easy snack to make when you are busy in daily life.

A mix of Syrian and Algerian chickpea cuisine. The Syrian version doesn't have the onions and has bread as a main ingredient, while the Algerian version doesn’t use baking soda to whiten the boiling water which definitely adds a distinctive flavor to this dish. I cut on the calories while adding to the flavours. Each serving is 500 calories.

This is a versatile recipe .This particular salad we can stuff in breads to make sandwiches or can make dip of it . Versatile no fire recipe .Powerpacked & full of nutrients .Good for everyone !!👍👍#ifoodieneha4you #favouritesnack #nofirecooking #healthyrecipe

#mycookbook

This high protein salad is very filling & satisfying.Recipe from my fav blog.

Shown on a leaf of lettuce and while grain bread.

A very unique recipe. Try not to go overboard with the pesto it will make it a onenote flavour.

This is a middleastern recipe and can be as a side dish or a vegetarian main dish. Delish !!

Wondering what to do with the rest of chick peas, after making the pate, I deside to prepare the main course. It was late in the evening and I put the dish in the oven on low temperature. I was very ecxited at the morning when the lunch was ready! Actually the preparation time was 15 minutes to chop the vegetables, you just cook while sleeping😊