1. In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, about 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 ...

Canvas is back up and running after a nationwide cyberattack, but questions remain about how far the disruption reached.Lily Weyland, a Weber State University n Passenger from Utah on board ship that ...

A finished dish of chickpea pancake with broccoli and eggplant is adapted from food writer Joe Yonan's new cookbook, "Eat Your Vegetables." The title of food writer Joe Yonan’s new cookbook seems to ...

NOTE: The recipe that was previously provided to Global News was incorrect. The correct recipe has now been provided below. If you’re craving bold, aromatic spices and a bowl full of color and texture ...

This crisp-on-the-edges, tender-in-the-middle savory pancake couldn’t be easier to make. All you need is a bag of chickpea flour plus water, oil, salt, and the foresight to let the mixture rest for 30 ...

Chickpeas are a staple ingredient in our pantry. Looking beyond familiar standards like hummus, falafel, and chana masala, a wide variety of soups, braises, and salads leverage the satisfying ...

Almost too pretty to eat, this vegetable tian features beets, parsnips, and sweet potatoes artfully arranged on a bed of chickpea puree and topped with Parmesan. Tian is a classic Provençal dish of ...

The title of food writer Joe Yonan’s new cookbook seems to jump out like a scolding from your mom: “Eat Your Vegetables.” Yet that’s not Yonan’s intent at all. Writing in the introduction, the ...