Chickpeas have multiple personalities: They can be creamy and smooth in hummus, crunchy and savory as a roasted snack, scented and spicy in such Indian dishes as chana masala or lonsa chickpeas. Throw a handful into soups and salads to add a quick protein boost and a mildly nutty flavor.
Here are two chickpea recipes to try out. To test out both the Banza chickpea pasta and the hummus pasta recipe, I combined the two and got a double-chickpea dose.
—Sono Motoyama, Pittsburgh Post-Gazette
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Homemade 3-Cheese Manicotti with Garlic Bread and Roasted Asparagus
Home cooks looking to stay on budget often opt for simple Italian dishes as a way to save a buck or two.
As always, shop your fridge and pantry before heading to the grocery store. For this meal, "freebies" included all the spices, the cooking oil, the baking soda, the cream of tartar and the sugar sprinkled on top of the cookies.
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—Gretchen McKay, Pittsburgh Post-Gazette
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Tex-Mex Cheese Enchiladas with Chili Sauce
Stuffed with cheese and slathered with a hearty, homemade beef chili con carne gravy, this dish delivers. Big time. It's also easy on the chef, since it can be assembled a night or two before and baked the next day, whenever you're ready to eat.
—Gretchen McKay, Pittsburgh Post-Gazette
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