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Ingredients

• ½ broccoli, cut into florets
• 200g mushrooms, sliced
• 4 cloves of garlic, mashed
• 300g rice noodles

For the sauce:

• 3 tablespoons Darinne tahini
• 2 tablespoons agave syrup or any other liquid natural sweetener
• 1 tablespoon Garcia de la Cruz extra virgin olive oil
• 2 tablespoons soy sauce

Ready in

15 minutes

Directions

1. Sauté the broccoli florets, mushrooms, and garlic in a pan for 5 minutes.
2. Boil the rice noodles, drain the water and add them to the pan with the sautéed vegetables.
3. Mix the tahini, agave syrup, olive oil, and soy sauce, then pour the sauce over the noodles and vegetables.
4. For serving, sprinkle with sesame seeds.

Ingredients

• 300g Darinne red beetroot
• 300g feta cheese
• 3 tablespoons Darinne capers
• 1 tablespoon Dijon mustard
• 2 tablespoons Garcia de la Cruz olive oil
• Tabasco sauce, to taste
• Nutmeg (optional)
• Fresh thyme
• Salt and pepper, to taste

Ready in

10 minutes

Directions

1. Blend all the ingredients: red beetroot, feta cheese, capers, Dijon mustard, olive oil, Tabasco sauce, fresh thyme, nutmeg, salt, and pepper until you get a smooth paste.
2. Put the mixture into a bowl and sprinkle with extra virgin olive oil and some finely chopped fresh thyme.

Ingredients

• 1 can of Darinne chickpeas (drained)
• 1 avocado
• 4 tablespoons of Garcia de la Cruz olive oil
• 3 tablespoons of Darinne tahini
• 1 cup fresh basil
• 2 cloves garlic
• Juice from one lime
• Salt and pepper to taste
• Chili flakes
• Fresh parsley, finely chopped

Ready in

10 minutes

Directions

1. Blend all the ingredients: chickpeas, avocado, olive oil, tahini, fresh basil, 2 cloves of garlic, the juice from a lime, salt, and pepper until you get a smooth paste.
2. Place the hummus in a bowl and sprinkle with extra virgin olive oil, chili flakes, and finely chopped fresh parsley.
3. Note: The last line “Se adaugă pasta de tomate, usturoiul pasat și boia dulce și se lasă pe foc încă 2-3 minute” appears to be a misplaced instruction, as it doesn’t correlate with the rest of the recipe. It could be a part of a different recipe that got mixed in. Please ignore this step for this recipe.

Ingredients

• 1 can of Darinne chickpeas (drained)
• 150 g mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves of garlic, mashed
• 30 g tomato paste
• 100 ml sour cream
• 50 ml water
• Juice from ½ lemon
• 2 tablespoons of Colavita olive oil
• ½ teaspoon sweet paprika
• Salt and pepper, to taste

Ready in

20 minutes

Directions

1. Sauté the finely chopped onion in 2 tablespoons of olive oil, over medium heat, for about 5 minutes.
2. Add the mushrooms and let them cook until they soften.
3. Add the tomato paste, mashed garlic, and sweet paprika, and let it cook for another 2-3 minutes.
4. Add the chickpeas (drained), sour cream, and water, mix well and cook for about 5 minutes, then add the lemon juice, salt, and pepper to taste.
5. When serving, sprinkle with some freshly chopped parsley. Enjoy your meal!

Ingredients

• 4 sweet potatoes
• 2 avocados
• Feta cheese
• Arugula
• Pomegranate seeds
• Red onion
• 1 can of Darinne chickpeas (drained)
• 2 tablespoons of Colavita olive oil
• 2 tablespoons of Daaboul cumin
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Ready in

60 minutes

Directions

1. Cut the sweet potatoes in half lengthwise, coat with olive oil, and bake in a preheated oven at 200 degrees Celsius for about 45 minutes.
2. The chickpeas (drained) are browned in a frying pan, over low heat, together with 2 tablespoons of olive oil, cumin, sweet paprika, hot paprika, garlic powder, salt, and pepper. Let it cool down.
3. Mash the avocados together with salt and pepper until you get a smooth paste.
4. Remove the sweet potatoes from the oven. Mash the interior with a fork, then add the avocado topping, crumbled feta cheese, arugula, finely chopped red onion, and pomegranate seeds.

Ingredients

For the salad

• 1 can of Darinne chickpeas (drained)
• 4 Darinne roasted peppers
• 10 Darinne pickled gherkins (3-6 cm)
• 1 small can of sweet corn
• Green onion
• Fresh dill, finely chopped
• Fresh parsley, finely chopped

For the dressing

• 2 tablespoons of Darinne tahini
• 3 tablespoons of Colavita olive oil
• Daaboul cumin, to taste (optional)
• Juice of one lemon
• Salt and pepper, to taste

Ready in

15 minutes

Directions

1. Mix the ingredients in a bowl: chickpeas (drained), finely chopped roasted peppers, finely chopped gherkins, sweet corn, green onion, dill, and parsley.
2. For the dressing, blend the tahini, olive oil, lemon juice, cumin, salt, and pepper in a blender until you transform the ingredients into a smooth paste.
3. Pour the dressing over the salad and mix well. Enjoy your meal!

Ingredients

• 1 can of Darinne chickpeas (drained)
• 1 cup of cherry tomatoes, finely chopped
• ½ red onion, finely chopped
• 2 cloves of garlic, mashed
• 2 tablespoons of Colavita olive oil
• 2 tablespoons of Colavita Modena balsamic vinegar
• 1/3 cup of fresh basil, finely chopped
• Freshly chopped parsley
• ½ teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon sweet or hot paprika (depending on preference)
• 1 baguette
• Ricotta cheese

Ready in

25 minutes

Directions

1. Mix the ingredients in a bowl: chickpeas (drained), cherry tomatoes, red onion, garlic, olive oil, Modena balsamic vinegar, basil, parsley, salt, oregano, and paprika.
2. Slice the baguette lengthwise, drizzle with olive oil and place in the preheated oven at 200 degrees Celsius until it’s browned.
3. The toasted baguette is then covered with a layer of ricotta, followed by the chickpea, vegetable, and herb mixture. Enjoy your meal!

Ingredients

For the eggplants

• 4 small eggplants
• 6 tablespoons of Garcia de la Cruz olive oil
• 1 tablespoon of Daaboul zatar
• 1 tablespoon of Daaboul sumac
• 1 teaspoon salt
• 4 cloves of garlic, mashed
• Freshly chopped parsley

For the dressing

• 4 tablespoons of Darinne tahini
• Juice from one lemon
• 4 cloves of garlic
• 1 tablespoon of turmeric
• ¼ cup of water

Ready in

60 minutes

Directions

1. Slice the eggplants lengthwise into thin slices, but let them stay attached at the stem end, like a fan.
2. Mix the olive oil with a tablespoon of Daaboul zatar, a tablespoon of Daaboul sumac, a teaspoon of salt, and the mashed garlic.
3. Coat each slice of eggplant with the aromatic oil prepared in step 2.
4. Place the eggplants in a tray and put them in the oven, preheated to 200 degrees Celsius, for about 45 minutes, until the “fans” are nicely browned.
5. For the dressing, blend the tahini, lemon juice, garlic, turmeric, and ½ cup of water in a blender until you transform the ingredients into a smooth paste.
6. Pour the dressing evenly over the eggplants, then sprinkle the fresh parsley. Enjoy your meal!

Ingredients

• 1 ½ cups (260g) Darinne canned chickpeas
• 1 carrot
• 1 red onion
• a handful parsley
• 1 teaspoon garlic powder
• 5 tablespoons flour
• 2 teaspoons cumin
• 2 teaspoons ground coriander
• a pinch of salt
• 1 tablespoon oil (for brushing)

Ready in

35 minutes

Directions

1. Put the first four ingredients in a food processor and blend in until ground up.
2. Knead in the remaining ingredients and shape 3 patties and brush with oil.
3. Bake at 175C for 20-25 minutes.

Ingredients

• 1 small green cabbage, finely chopped
• 3 cucumbers, finely chopped
• 1 shallot, finely chopped
• handful of cilantro and mint leaves, finely chopped

Avocado tahini dressing:

• 1 avocado
• 2 garlic cloves
• 1.5 teaspoons of salt
• ¼ teaspoon of ground black pepper
• Juice from ½ lemon
• 3 tablespoons of olive oil
• 1/3 cup of Darinne tahini
• ¾ cup of cold water

Put all the ingredients in a food processor, mix it to a smooth dressing. If the dressing is too thick, add some water to dilute it.

Ready in

20 minutes

Directions

1. Put all the veggies in a bowl.
2. Pour the dressing.
3. Mix it well.