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Looking for delicious Chickpea Recipes?  Here are 25 of our most popular recipes featuring this healthy legume, all are highly-rated and reader-approved!  

35+ Best Chickpea Recipes!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 167 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 1x
  • Category: chickpea recipes
  • Method: stovetop
  • Cuisine: American


These 35+ Best Chickpea Recipes are healthy, flavorful, and bursting with global flavors. Garbanzo beans are super nutritious!  Whether you are looking for Chickpea dinner recipes, Chickpea soups or stews, Chickpea salads or chickpea salads we have you covered!  Here’s our favorite Chana Masala Recipe. 


Units Scale
  • 1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
  • 23 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!)
  • 2 bay leaves
  • 2 teaspoons cumin seeds (whole)
  • 1 teaspoon fennel seeds
  • 2 large shallots ( or sub one large onion)
  • 4 fat garlic cloves, rough chopped
  • 1/21 jalapeno or 1 serrano chili, finely diced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon dried fenugreek leaves
  • 1/2 teaspoon ground turmeric
  • 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
  • 1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
  • 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
  • 1 teaspoon honey or sugar if needed

Serve over Basmati Rice or with naan bread! Serve with pickled onions, and raita.


  1. If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
  2. Set Instant pot to Saute function. (See notes for stovetop.)Heat ghee and add whole bay leaves and cumin seeds  and fennel seeds stirring 2-3 minutes until fragrant and golden.
  3. Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.
  4. Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
  5. Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
  6. Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
  7. Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
  8. Taste and adjust salt. If it tastes bitter, add a little sugar or honey  ( 1-2 teaspoons) to help balance.
  9. If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.


See Chana Masala Recipe post for Instant Pot details.


  • Serving Size:
  • Calories: 318
  • Sugar: 9.4 g
  • Sodium: 423 mg
  • Fat: 8.4 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 48 g
  • Fiber: 9.8 g
  • Protein: 14.9 g
  • Cholesterol: 10.2 mg