Forget bland salads — this spicy chickpea and chicken bowl is a full-on flavor bomb packed with texture, spice, and satisfying ingredients. It starts with tender chicken fillet pieces seasoned with ...

Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes. Remove the tray from the oven ...

Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Simmer ...

Add the chickpeas and the chicken stock. Return the chicken pieces and their juices to the casserole. Bring to a simmer, then cover and transfer to the oven to cook for 45–55 minutes or until ...

Add the Za’atar, olive oil and some seasoning. Mix thoroughly with your hands and bake / air fry for 20 minutes, or until ...

One of my lunchbox favorites is chickpea of the sea salad, an adaptation of the popular British sandwich filling “Coronation ...

Place all ingredients but the salt and pepper, and herbs in a slow cooker lined with a slow cooker liner on low heat for 6 hours. Before serving, season with salt and pepper. Serve with fresh herbs.

The constant hamster wheel of figuring out how to feed yourself and your family can be tedious and exhausting at times, even ...