I made this recently:
Sautee some onions and jalapenos in olive oil/butter. Add ginger and garlic, cook for a bit, stir in a can of tomatoes along with turmeric, cumin, coriander, cayenne, cardamom, then add spinach and peas, simmer for about a half-hour. I had it over cilantro rice, and have some left over that I will reheat and serve over pasta.
You can easily make your own hummus with chickpeas, too.
White chicken chili, vegetarian chili, daal, ... my next attempt is going to be making homemade bean burgers.
Maybe this recipe (from http://projects.washingtonpost.com/r...pea-burgers/):
Makes five 4-inch patties
* 5 ounces fresh spinach
* 1 teaspoon cumin seeds
* 2 tablespoons plus 1 teaspoon vegetable oil
* 1 3/4 cups cooked chickpeas (from 1 or 2 cans; if using canned, preferably a no-salt-added brand such as Eden
* 2 large eggs
* 1 teaspoon salt
* 1 lemon
* 1/2 cup chickpea flour (see headnote), or more as needed
* Water (optional)
Stem the spinach if desired; wash and dry the leaves.
Heat a dry medium skillet over medium heat. Crush the cumin seeds, then add them to the skillet and toast for a few minutes, stirring, until fragrant. Add 1 teaspoon of the oil; once it is very hot, add the spinach; cook for 2 or 3 minutes, using tongs to move the spinach around so it is completely wilted. Transfer to a plate to cool.
Meanwhile, drain and rinse the chickpeas if using canned. Transfer 1 1/2 cups of them to the bowl of a food processor, along with the eggs and salt. Cut the lemon in half and squeeze one half into the food processor bowl (to yield about 2 tablespoons), being careful not to let any lemon seeds drop in. Pulse 4 or 5 times, to the consistency of a chunky hummus.
Squeeze out as much moisture as possible from the cooled spinach, then chop finely and transfer to a mixing bowl. Add the remaining 1/4 cup of chickpeas; use a potato masher or your hands to mash them coarsely into the spinach.
Add the chunky chickpea-egg mixture and stir to combine, then stir in the chickpea flour. The mixture should be a little sticky. Add flour as needed by tablespoon increments if the mixture is too watery; add water as needed if it is too dry. Form 5 patties of equal size.
Preheat the oven to 375 degrees.
Heat the remaining 2 tablespoons of oil in a large ovenproof nonstick skillet over medium-high heat until the oil shimmers. Cook the patties for 5 minutes, until nicely browned on the bottom, then turn them over and cook for 4 to 5 minutes, until browned on the second side. Transfer to the oven and bake for 6 to 8 minutes, until firm and cooked through.
Serve warm; cut the remaining lemon half into wedges for serving.