Shiro Wat is a silky, deeply spiced chickpea stew with sweet onion, fragrant garlic, and the warm heat of berbere. This quick beginner-friendly version is hearty, comforting, and perfect for scooping up with injera or flatbread.

Farinata is a thin, savory chickpea pancake with a custardy center and crisp, golden edges. Fragrant rosemary and fruity olive oil give it a rustic, deeply satisfying flavor despite its very simple ingredients.

These golden chickpea patties are crisp at the edges, tender inside, and richly seasoned with garlic, ginger, and berbere. Spooned over with a vivid tomato sauce, they deliver warm spice, sweetness from softened onion and tomato, and a satisfying, protein-rich finish.

Besan Chilla is a savory, golden chickpea flour pancake studded with onion, green chili, and fresh coriander. It cooks quickly in a pan, with crisp edges and a soft, flavorful center, making it an easy and satisfying vegan meal.

Socca is a thin, rustic chickpea flatbread with crisp edges, a tender center, and a deep olive-oil fragrance. This version is flecked with rosemary and black pepper for a savory, aromatic finish that is simple but deeply satisfying.

Crisp at the edges, tender in the middle, and deeply savory despite its short ingredient list, socca is one of those simple dishes that feels instantly special. A hot pan and a blistering oven give this chickpea flatbread its beautiful golden finish, making it perfect for sharing straight from the skillet.