Peas

Kaleh pacheh is a traditional Persian dish made from various parts of a sheep’s head and feet, typically enjoyed as a hearty breakfast in Iran and other parts of the Middle East and Central Asia. The dish's name reflects its ingredients, wit... READ MORE

Keema is a stew that is usually prepared as a curry with ingredients such as minced lamb or chicken meat, green peas, ginger-garlic paste, chili, onions, ghee, and garam masala spices. The name of the dish means minced meat in Urdu. Altho... READ MORE

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list o... READ MORE

Shiro wat or tsebhi shiro is an Ethiopian and Eritrean stew made with chickpeas or broad beans as main ingredients, along with garlic, onions, ginger, tomatoes, and chili peppers. The chickpeas give this stew a nice texture and nutty flavor, but t... READ MORE

Hummus kawarma is a traditional version of hummus. In order to prepare it, freshly made hummus is topped with fried pieces of lamb. The hummus is made from chickpeas, tahini, lemon juice, crushed garlic, and cold water, while the kawarma consists ... READ MORE

Cocido lebaniego is a traditional dish originating from the Liébana area in Cantabria. The stew consists of local chickpeas, potatoes, and cabbage with meat from the pig slaughter such as chorizo, bacon, and morcilla. Breadcrumbs, parsley, ... READ MORE

This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nut... READ MORE

Yangzhou fried rice is a Chinese dish consisting of rice, eggs, and vegetables such as carrots, mushrooms, peas, while the common additions also include shrimps, meat, scallions, and Chinese ham. Traditional versions sometimes may incorporate sea ... READ MORE

Lechona is a traditional dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and fest... READ MORE

Hummus Beiruti is a Lebanese version of hummus, the famous chickpea-based dip. This version adds a large amount of garlic and spices to it. It’s usually made with a combination of chickpeas, olive oil, garlic, yogurt, tahini, cold water, cum... READ MORE

At its core, chole bhature is a combination of two dishes: chole - a spicy chickpea curry, and bhature - a type of fried bread made with maida flour. Popular throughout North India, the dish was invented in Delhi in the 1940s. It... READ MORE

Brown stew chicken is a spicy Jamaican dish consisting of chicken pieces that are browned and simmered in a rich gravy made with onions, peppers, ketchup, and water. The dish is traditionally served with rice, peas, fried ripe plantains, and slice... READ MORE

Diri ak djon djon is a Haitian dish consisting of rice combined with black mushrooms. During the boiling process, these mushrooms release a natural coloring (gray to black), giving the dish its distinctive colors and flavors. Black mushrooms are n... READ MORE

Seafood paella is one of the most popular paella varieties, not only in Valencia, but also in Andalusia and all along the Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. Paella de m... READ MORE

Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarin... READ MORE

Pav bhaji is a popular street snack originating from the Indian state of Maharashtra. It consists of a vegetable curry that is typically served with a soft bread roll known as pav. The dish was invented in the 1850s as a midnight meal by ... READ MORE

Although salmon isn't a type of locally available fish, due to its popularity it has been introduced in the Italian kitchen, and nowadays it is often paired with local ingredients in modern Italian dishes such as tagliatelle al salmone - a simple ... READ MORE

Arepa reina pepiada is one of the most famous arepa varieties in Venezuela. This type of arepa is stacked and filled with a combination of avocado, shredded chicken pieces, lime, coriander, mayonnaise, and optional peas. The dish was invented by H... READ MORE

Fanesca is a unique Ecuadorian soup characterized by its thick consistency, consisting of fresh Andean grains, beans, peas, and lentils, combined with salt cod cooked in milk. There should be 12 different grains and beans in the soup, symbolizing ... READ MORE

Menestrón is a Peruvian soup that is an adaptation of the famous Italian minestrone. The soup became popular in Peru with the first Italian immigrants, and over time, it was adapted for local palates using a variety of Peruvian ing... READ MORE

Butadon is a Japanese dish consisting of a bowl of rice that is topped with sliced fatty pork cooked in a slightly sweet soy sauce. Other common toppings include green peas and onions. The name butadon is derived from two words – butaREAD MORE

Caldo de bolas is a traditional dumpling soup originating from Ecuador, and it's also popular in the Tumbes region in Peru. In order to prepare the dumplings, cooked ripe plantains are mashed, mixed with eggs and shaped into a ball. The dumplings ... READ MORE

Alicha wat is a traditional dish and a part of the famous Ethiopian wat stews. This stew is made with a combination of onions, yellow split peas, niter kibbeh clarified butter, ginger, garlic, turmeric, chili peppers, and, if desired, potatoes. Th... READ MORE

In Trinidad, everybody eats roti – they make it in the morning and in the afternoon - that is how popular this flatbread is on the island. Although roti didn't start in Trinidad, the inhabitants made their own style over the years. Dhalpuri ... READ MORE

Harira is a herb-rich, tomato-based soup with a velvety-smooth, creamy texture, as the word hareer signifies velvetiness in Arabic. It's the most popular soup in Morocco, symbolizing the unification of people during Ramadan, the ... READ MORE

Though it only uses a few ingredients, Greek fava dip is an incredibly flavorful dish. It consists of yellow split peas that are cooked alongside onions and various spices until they completely disintegrate and transform into a creamy, velvety pur... READ MORE

Chiftele are crispy, deep-fried Romanian meatballs traditionally made from minced pork or chicken, bread crumbs, and mashed potatoes, flavored abundantly with onions, garlic, lovage, and parsley leaves. Apart from the traditional meat-based chifte... READ MORE

This traditional Czech soup is prepared with fresh peas, green split peas, or yellow split peas. It often incorporates flavorful broths, various root vegetables, smoked meat, and spices such as cumin or marjoram. Although it can vary in color and ... READ MORE

Pasta e ceci is a thick Italian soup featuring pasta and chickpeas as the main ingredients. Any kind of pasta can be used in the soup, from maltagliati to cannolicchi. The dish is usually prepared with a soffrito of onions and ce... READ MORE

Sopa de mani is a Bolivian peanut soup made with beef, beef bones, potatoes, and peas as the main ingredients. Beef is sometimes substituted with chicken since it pairs nicely with peanuts, but the soup can also be modified so that it is meatless.... READ MORE

Arroz atollado is a Colombian rice dish originating from the Valle del Cauca region, especially the town of Cali and the surrounding area. The main ingredients include rice, stock, oil, pork, sausages, red and yellow potatoes, and peas. This Colom... READ MORE

When seeking genuinely authentic and traditional Azerbaijani cuisine, piti is undoubtedly the first dish that locals will recommend. Originating in the northern city of Sheki, this hearty stew owes its unmistakable taste to the clay pot i... READ MORE

Ouzi is a Syrian phyllo pastry pie filled with a mix of lamb, rice, peas and carrots, seasoned with bay leaves, cardamom, nutmeg, cloves, black pepper, and salt. It is served warm with yogurt and fresh salad and is usually followed by a serving of... READ MORE

Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, and are a staple in many Middle Eastern countries including Palestine and Lebanon, it is often suggested that falafel might have evolved from the Egy... READ MORE

A specialty of North India, chana masala is a tangy chickpea curry that is commonly consumed as a snack, main meal, or breakfast. Arguably, it is the most popular vegetarian dish in India, commonly found on railway platforms, at work, in school ca... READ MORE

In Bahia, the northeastern state of Brazil, there is a dish that is considered to be the most popular street food around, called acarajé. It consists of black-eyed peas or cowpeas that are formed into a ball, deep-fried in dendé<... READ MORE

Mattar paneer is a popular vegetarian dish of North Indian origin, made with peas and paneer cheese in a garam masala-spiced tomato sauce. The rich, thick curry is a specialty of Punjab, but it is widely enjoyed throughout India. Traditionally, th... READ MORE

Rechta is a traditional dish consisting of thin and flat noodles and chicken sauce. The noodles are made with a combination of flour, salt, and water, while the sauce is made with chicken pieces, onions, garlic, oil, chickpeas, ras el hanout, cinn... READ MORE

Bissara is a comforting Egyptian and Moroccan dish made with puréed beans – either split peas or dried fava beans. It can be prepared in the form of a soup or porridge, while the thicker versions are commonly used as a dip. The pur&ea... READ MORE

Kik alicha is an Ethiopian dish consisting of a purée made from yellow split peas. The taste is mild and savory, and the dish can be additionally flavored with garlic, turmeric, or ginger. It is recommended to serve kik alicha with rice or ... READ MORE

Tamales tolimenses is a Colombian delicacy named after the Tolima region. This tamale variety is made with corn masa, peas, carrots, potatoes, chicken, pork, rice, and selected spices. Everything is neatly wrapped in plantain leaves, and the tamal... READ MORE

Pollo arvejado is a typical Chilean stew made with chicken and peas as the main ingredients. The stew is usually flavored with onions, garlic, carrots, green peppers, white wine, chicken stock, cumin, paprika, and bay leaves. In Chile, it is typic... READ MORE