I made a spanikopita for the potluck and I use chickpeas in that recipe. I cooked up a whole pound, so I had some left over beans to use. I made some veggie burgers with them and some African stew.
From Becoming Vegetarian,
by Brenda Davis, RD and Vesanto Melina, MS, RD
4 cups vegetable stock or water
1 onion, chopped
2 cups peeled, diced yams or sweet potatoes
1 cup cooked or canned chickpeas
1 cup brown rice
1/4 teaspoon sea salt
1/4 cup peanut butter
2 cups chopped collards or kale
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1 tablespoon tamari or Bragg Liquid Aminos
chili sauce to taste
Heat 2 tablespoons of the stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary. Add the remaining stock, yams, chickpeas, rice, and salt; simmer for 45 minutes. In a small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste. Stir into the stew along with the collards and cook for 5 minutes. Stir in the lemon juice, pepper, and tamari; add chili sauce to taste.