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"its very tasty"

Ingredients: cumin powder, cumin seeds...

"I found this recipe in Paula Wolfert's cookbook. After playing around with it a little, I came up with this version. Even if you don't love chickpeas this recipe is worth trying. Add an extra hour to the cook time if you are not using a pressure cooker."

Ingredients: cinnamon sticks, dried garbanzo beans...

"Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock /..."

Ingredients: dried garbanzo beans, dried black beans...

"This isn't intended to be better than normal houmous, it just conforms to a local hospital Elimination Diet (UK) It's adjusted to eliminate the lemon juice and still be edible. It's actually alright as elimination foods go. The houmous goes well with carrots and celery as well as on rice cakes. I like the spinach version on rice cakes..."

Ingredients: dried garbanzo beans, dried parsley...

"Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock /..."

Ingredients: dried garbanzo beans, dried red kidney beans...

"A healthy, hearty stew from Cooking Light. Serving: 1 1/3 c. stew, 3/4 c. couscous, and 2 T. cheese--401 calories, 10-8 g. fat, 55.8 g carb, 8.9 g fiber, 60 mg cholesterol."

Ingredients: ground cumin, eggplants...

"My husband's favorite way to flavor beans is with pigs' feet. I kid you not. Actually, they flavor the beans very well. He eats the meat, I do not. We use them with kidney beans always. This recipe is translated from "Cocina Criolla" by Carmen Aboy Valldejuli, originally published in 1954 in Spanish. My husband calls it the..."

Ingredients: dried garbanzo beans, fresh cilantro stems...