It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape.
I used to miss my dad’s curried egg sandwiches until the guys at Thug Kitchen gave me the idea of using chickpeas in place of eggs in my sandwich.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.
This is a gooey, cheesy sandwich, a marriage of garlic-spiked chickpeas and already braised greens—and with a little punch of something extra.
Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!