Consider lentils, maftoul, fregola, orzo, barley, emmer wheat, spelt, celeriac, parsnip, swede, and starchy options like potato or pasta as alternatives to chickpeas and beans in soups and stews.
To add texture to dishes, try roasted old bread with spices, diced rhubarb, daikon, mooli, turnip, or ginger, turmeric, and garlic along with roast vegetables and coconut milk.