For approx. 40 – 50 pieces 500 g chickpeas, soaked in water for about 12-15 hours 4-5 tablespoons  cold water 1 medium onion, finely chopped 5-6 cloves of garlic, mashed 1 parsley bunch, finely cut 1 coriander bunch, finely cut 3 tablespoons flour 1 teaspoon baking soda 2 teaspoons coriander powder 1 teaspoon  cumin powder 1 teaspoon paprika powder 1/2 teaspoon of cardamom powder chili powder, to taste (optional) salt sesame seeds, for coating (optional) sunflower oil for frying Process the chickpeas with a food processor, add the water, until a paste is obtained, but not mushy and holds itself together (you can also use a mincer/grinder, repeat the process 2-3 times). In a bowl, mix all
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For 2 servings: 350 g (a can) cooked chickpeas 1 onion, finely chopped 2 tomatoes, finely chopped 1 clove garlic, mashed 1 cm ginger, minced (or 1/2 teaspoon ginger powder) fresh chili, to taste (or chili powder) 1 teaspoon mustard seeds (extra, optional) 1 teaspoon paprika 1 teaspoon coriander powder 1/2 teaspoon garam masala 1/4 teaspoon turmeric 1 tbsp oil fresh cilantro (optional) Heat the oil in a saucepan, add the mustard seeds. Stir fry for 2-3 minutes until they begin to pop. Add the onion, stir fry for a few minutes then add the garlic, coriander, ginger, paprika, chili (chili powder) and tomatoes. Cook at medium heat until the sauce has reduced,
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For 4 servings: 2-3 eggplants, cubed 300 g cooked chickpeas 1 onion, chopped 3-4 cloves garlic, finely chopped 2 cm fresh ginger, grated / 2 tsp. ginger powder 7-8 tomatoes, finely chopped / 1 can diced tomatoes  (400g) 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 tsp. coriander powder chili / cayenne pepper, to taste salt, to taste 1 tablespoon oil Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes until they begin to pop. Add the onions, stir fry for few minutes then add the eggplants, garlic, coriander, ginger, chili and the tomatoes and a little bit of water if needed. Cover and simmer on medium heat, stirring
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For 6 servings: 300 g yellow split peas (chana dal) 1.5 l water 2 onions, finely chopped 2 bay leaves 1 teaspoon paprika powder 3 cloves of garlic, crushed salt and pepper, to taste parsley for garnish (optional) Soak the yellow split peas for at least an hour. Wash and drain. Cook the peas together with the bay leaves and onions in 1,5 l water. When the peas are cooked add the garlic, paprika powder, salt and pepper. Garnish with finely chopped parsley and a few drops of olive oil. You can also add croutons. Variantion: When the peas are almost done you can add two sliced ​​carrots and/or two potatoes, peeled and cubed. Pentru 6  porții: 300 g năut
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For 5-6 servings: 400 g chana dal ½ kg green beans, cuted (optional) 2-3 bay leaves 3 tomatoes, finely chopped 1 teaspoon cumin seeds 1 teaspoon mustard seeds chilli / chilli powder, to taste 1 tablespoon oil salt fresh coriander, finely chopped and/or hot pepper for garnish (optional ) Soak the chana dal in water for about 1 hour. Wash the chana dal thoroughly and cook it in water, duble the volume of chana dal, along with the bay leaves. When the chana dal it’s almost cooked add the green beans. Heat the oil in a pan and add the mustard  and cumin seeds. Fry for 2-3 minutes until they begin to pop. Add the tomatoes and the chilli. When the
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For 2 servings: 400 g cooked chickpeas 1 large onion, finely chopped 1 bell pepper, finely diced 2 carrots, sliced 6-7 large tomatoes, peeled and finely chopped / 1 can diced tomatoes 4 cloves of garlic, finely chopped 1 teaspoon dried oregano 1 teaspoon dried basil 1  tablespoon oil salt and pepper Sir fry the onion in oil, for 2-3 minutes. Add the ​​carrots and very little water. Stir occasionally. Cook for about 5 minutes then add the green peppers, the tomatoes  and the spices. Cover and simmer. When the sauce has reduced add the chickpeas and the garlic. Cook for another 3 minutes than add salt and pepper to taste. Pentru 2 porții: 400 g năut fiert 1 ceapă mare 1 ardei gras
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For 2-3 servings: 300 g cooked chickpeas 2 tomatoes, diced 1-2 cucumbers, diced 1 bell pepper, sliced 1 small zucchini, diced 1 red onion, finely sliced parsley, finely chopped 2 tablespoons olive oil the juice of half lemon salt and pepper, to taste Mix all the ingredients! Pentru 2-3 porții: 300 g năut fiert 2 roșii 2 castraveți 1 ardei gras 1 dovlecel mic 1 ceapă roșie pătrunjel 2 linguri ulei de măsline zeama de la 1/2 lămâie sare, piper Se taie roșiile, castraveții, dovlecelul în patrațele, ardeiul gras și ceapa în solzișori, se adaugă năutul fiert, pătrunjelul, sarea, piperul, uleiul și zeama de lămâie.

225 g cooked chickpeas 1-2 cloves of garlic, mashed, to taste fresh lemon juice, to taste 2-3 tablespoons olive oil 2 tablespoons sesame paste (tahini) 1 teaspoon paprika powder, optional parsley, for garnish (optional) salt and pepper, to taste Drain the chickpeas but store the liquid. Put all ingredients in a blender/ food processor and blend until smooth. If necessary, if the hummus is too thick, add a little bit of liquid from the cooked chickpeas (the hummus should have the consistency of mashed potatoes). It can be served with bread, olives, falafel, “sticks” of vegetables (bell peppers, kohlrabi, cucumber, etc..). 225 g năut fiert 1-2 căței de usturoi pisați zeama de lamiae, dupa gust 2-3 linguri
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Pentru 4-5 porții: o conopidă 4 cepe 4-5 căței de usturoi o conserva de roșii în bulion 350 g năut fiert 2-3 linguri ulei 4 -5 cm ghimbir proaspat / 2 lingurițe pudră de ghimbir 2 lingurițe garam masala coriandru / pătrunjel proaspat sare, piper condimente (in locul acestor condimente se pot  folosi 2-3 linguri pudra de curry): 2 lingurițe pudră de coriandru 2 lingurițe chimion ardei iute / boia de ardei iute 2 steluțe de anason Conopida se taie în buchețele mici, se spală, se fierbe pe jumătate și se scurge de apa în care a fiert. Separat se călește ceapa tăiată mărunt, timp de 2-3 minute. Se adaugă
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