Chickpea Chili

1 cup dried chickpeas

2 quarts boiling water

2 tablespoons olive oil, divided

1 1/2 cups chopped onion

5 garlic cloves, minced

1 tablespoon tomato paste

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 1/2 cups fat-free, lower-sodium chicken broth

1/2 cup water

2/3 cup sliced pimiento-stuffed olives

1/2 cup golden raisins

1 (28-ounce) can whole tomatoes, undrained and crushed

4 cups chopped peeled butternut squash

1 cup frozen green peas, thawed

6 cups hot cooked couscous

8 lime wedges

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.

3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

Curried Chickpea Salad Sandwiches

Ingredients

1 (15-oz) can chickpeas, drained and rinsed
2 tablespoons mayonnaise
1 tablespoon extra virgin olive oil
1 teaspoon curry powder
1 garlic clove, finely minced
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon Dijon mustard
2 ribs celery, chopped
4 green onions, thinly sliced
3/4 cup red grapes, halved lengthwise
1/4 cup sliced almonds
1 Bakery Italian Five-Grain bread loaf
4 red leaf lettuce leaves
1 (4-oz) container alfalfa sprouts
2 red radishes, thinly sliced

Steps

1. Place chickpeas, mayonnaise, olive oil, curry powder, garlic, salt, pepper, and mustard in food processor bowl. Pulse 5-6 times until ingredients are blended and chickpeas break down slightly. Place mixture in large bowl.
2. Stir in celery, onions, grapes, and almonds. Cover and chill at least 30 minutes (or overnight).
3. Slice bread into 8 (1/2-inch thick) slices. Place a lettuce leaf on 4 slices of bread. Top lettuce with chickpea salad, 1/4 cup sprouts, and 3 radish slices. Assemble sandwiches.

http://www.publix.com/aprons-recipes/curried-chickpea-salad-sandwiches 

Pork and Chickpea Casserole

8 oz Italian sausages (sweet or hot)
2 tbsp vegetable oil
1 ½ lbs boneless pork butt cut into 1 inch cubes
1 cup chopped onions
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
1 can (19 oz) chickpeas, rinsed and drained
1 cup water or white wine
½  cup rice (preferably brown)
2 tsp dried basil
1 tsp Worcestershire sauce
Salt and black pepper
½ cup finely chopped fresh parsley

1. In a saucepan arrange sausages in a single layer. Pour in about `/2 inch water and bring to a boil. Reduce heat to a simmer; cook about 10 minutes or until sausages are no longer pink inside. Drain and cool. Cut sausages into 1-inch slices.

2. In a large saucepan, heat oil over medium high heat. In batches, brown pork.

3. Return all pork to saucepan. Stir in onions and garlic; cook for 5 minutes or until onions are softened. Stir in sausages, tomatoes and juices, chickpeas, water, rice, basil and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, for 30 to 35 minutes or until rice and pork are tender. Remove bay leaf. Season to taste with salt and pepper. Stir in parsley.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main