An unexpected and unusual alliance of spices comprise this chickpea appetizer: pungent amchoor (made from dried mangoes), smoky Spanish paprika, the caraway-adjacent seeds called ajowan. The end ...

Crispy chickpeas are a classic air fryer snack. What used to be a 30 to 40 minute affair in the conventional oven is now quick work in your countertop convection oven. They're one of the first things ...

Fried Tagliatelle with Chickpeas and Smokey Tomatoes combines crispy fried pasta in a creamy sauce for a sensational Indian inspired casserole. This vibrant and colorful dish is packed with bold ...

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

When you need to make dinner and you're short on time, pantry staples always come in handy. Case in point — this episode of Last-Minute Meals with Paola shows how to turn canned chickpeas into a ...

Drain the chickpeas and set on paper towels in a colander to dry thoroughly. (This can be done 1 day in advance.) Heat the oil in a large pan (preferably cast iron) to 350°F, or until the oil makes ...

In a large pot over medium, combine the oil and half of the pasta. Cook, stirring occasionally, until the pasta is crisp and deeply browned, 12 to 14 minutes. Using a slotted spoon, transfer to a ...

And make sure you save that aquafaba, too. In the meantime, Justin gets the chickpeas ready. The recipe calls for one can, which he drained in a sieve over a bowl for about 30 minutes so the chickpeas ...

Here are two fresh ideas for any Hanukkah gathering — one savory, one sweet — from Israeli-born chef Lior Lev Sercarz, who owns the New York specialty spice shop La Boite. (Full disclosure: These are ...