M oroccan-style Chickpea Soup is a hearty and flavorful dish perfect for Ramadan festivities. Packed with nutritious ingredients, this soup is a comforting and filling option for iftar or suhoor ...

Making a pot of soup on a Sunday afternoon is incredibly satisfying. I'm not one to rigidly follow recipes - once you have a base of onion or leek, and have added your stock, you can mix it up ...

Add the freshly chopped parsley and season with salt and pepper. Transfer the chickpea mixture into an oven-proof baking dish. Using your hands, crumble the Feta over the top of the chickpeas.

These insanely creative canned chickpea recipes are lifesavers when you're trying to use up what you've got on hand.

Or used cooked leftover pasta, stirred in at the end. Add an extra can of beans or lentils to the soup to make a thicker, Moroccan-style stew. Fresh or frozen vegetables can also be added but you ...

Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering. Cook the soup for 15 minutes, or until the pasta is tender.

These fall soups are packed with seasonal veggies and nutrient-dense foods like legumes and whole grains to align with the ...

Remove half the soup from the pan and either blend it or pass it through a food mill. Return blended soup to pan. Remove Parmesan rind and discard. Taste and adjust salt as needed. Set pan over ...

These high-fiber dinners, like kale-lentil bowls and eggplant rollatini, are highly rated and are fully vegetarian to add ...

Taste for seasoning. Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt and some crusty bread.

Some food lovers celebrate vegetables or rice or chicken. Steve Sando celebrates beans. He's found a flourishing national ...