A different side to the humble chickpea, crisped up in olive oil and tossed with an addictively savory blend of spices.
You're used to seeing chickpeas as appetizers by now, but mostly in soft, silky hummus form. But the chickpea is more versatile than that! It crisps up beautifully in olive oil to create an addictively crunchy snack that has a bit more nutritional value than that average crispy bite. A blend of Vanns spices gives each bite a punch of flavor -- feel free to alter the blend to suit your own tastes! The humble chickpea makes for a perfect blank slate.
Makes around 2 cups. Adapted from Mark Bittman.
Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.
A simple Spanish stew uses technique and a bold combination of spices to elevate affordable, healthy ingredients.
A hearty combination of moist braised dark-meat chicken and tender chickpeas seasoned with a warm, Moroccan-inspired spice blend.
A fairly simple set of ingredients combines with a blend of Vanns spices to create a complex and hearty dish that your guests might not even realize is vegetarian. A perfectly poached egg on top means this dish can be enjoyed from breakfast to dinner.
Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!
Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.
These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.
A lightened up, brightened up version of chicken parm that won't weigh you down, but still gives that same satisfaction of juicy chicken, melty cheese, and savory tomato sauce.
There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.