September 11, 2009 at 12:03 pm (Main Dish, Vegetarian, canned garbanzos, carrots, celery, garbanzos, onion, pepper, salt, stovetop, vegetable oil, whole wheat flour)
Makes 6 servings
2 cups cooked chickpeas, drained and mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
¼ cup small onion, peeled and finely chopped
¼ cup whole wheat flour
salt and pepper to taste
2 teaspoons vegetable oil
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Mix all ingredients (except the cooking oil) together in a large bowl. Divide to form 6 burger-shaped patties. Fry in a lightly-oiled nonstick skillet over medium-high heat until golden brown on one side. Turn and brown the other side. Serve on whole wheat rolls with lettuce and tomato or your favorite condiments.
NOTE: Canned beans will also work well if you are short on time. Just be sure to rinse well to remove excess salt.
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September 11, 2009 at 11:07 am (7 ingredients or less, Mexican, Vegetarian, canned black beans, canned garbanzos, chili powder, ground cumin, mexican-style corn, salsa, slow cooker)
Sylvia Sivley – Schenectady, NY
1 15-oz can garbanzo beans
1 15-oz can black beans
1 24-oz jar of your favorite salsa
2 tbsp chili powder (or more to taste)
1 tbsp cumin
1 cup water
1 15-oz can Mexican-style corn (optional)
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Turn crockpot on low heat. Mix all ingredients together in crockpot. Cover and cook 4-6 hours (depending on thickness you desire).
Notes: Adding the corn makes a nice accent on the black beans. Not only does this chili taste wonderful; it is pretty also!
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July 18, 2009 at 1:00 pm (7 ingredients or less, Salad, bacon bits, blue cheese, canned garbanzos, cherry tomatoes, fresh tomatoes, no-cook, romaine, vinaigrette)
Makes: 2 servings
Total Time: 17 min
6 cups romaine lettuce, torn into bite-sized pieces
6 oz. canned garbanzo beans, rinsed and drained
1 cup diced tomatoes or cherry tomatoes, halved
1/4 cup crumbled blue cheese
2 tablespoons bacon bits
1/4 cup olive oil vinaigrette
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Arrange lettuce on a platter.
Arrange beans, tomatoes, blue cheese and bacon bits over lettuce.
Just before serving, drizzle dressing over salad and toss well. Serve on chilled plates.
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June 8, 2009 at 3:20 pm (7 ingredients or less, Salad, canned garbanzos, cherry tomatoes, cucumbers, lemon juice, made from scratch, no-cook, pitted ripe olives)
1/2 C chickpeas, rinsed and drained
1/2 C halved cherry tomatoes
1 cucumber, chopped
10 large black olives
1 T lemon juice
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Toss all ingredients together. Makes 1 serving.
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May 3, 2009 at 11:03 am (Main Dish, Vegetarian, boiling potatoes, canned garbanzos, curry powder, flour tortillas, fresh green peas, frozen peas, garlic, ground cumin, jalapeños, microwave, oven, red cabbage, red onion, salt, stovetop, vegetable oil)
12 (8″) flour tortillas
1 t vegetable oil
1/2 C finely chopped red onion
2 cloves garlic, minced
1 small jalapeno pepper, seeded and minced
1 T curry powder
1 t ground cumin
1/4 t salt
2 medium boiling potatoes, peeled and cut into small dice
1 1/4 C water
15 oz canned chickpeas, rinsed and drained
2/3 C fresh or frozen peas
1 1/2 C shredded red cabbage
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Preheat oven to 250 degrees. Wrap tortillas in foil. Bake until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds.
Meanwhile, in large skillet, heat oil over medium-high heat. Add onion, garlic and jalapeno and cook, stirring frequently, until onion is soft, about 2 minutes. Add curry powder, cumin and salt and cook, stirring, 2 minutes more.
Add potatoes and water; cover and cook until veggies are tender, about 10 minutes. Add chickpeas and peas; cover and cook 5 minutes.
To assemble, spoon 1 to 2 tablespoons filling in each tortilla and top with shredded cabbage. Roll tortillas around filling and cabbage. Serve warm. Makes 12 wraps.
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May 2, 2009 at 12:09 pm (Main Dish, butter, canned garbanzos, chicken broth, cilantro, cooked pork, couscous, cubed cooked chicken, cubed cooked lamb, garlic, olive oil, onion, paprika, red pepper (cayenne), salt, stovetop)
For the sauce:
1/3 C olive oil
1 T plus 1 t paprika
2 t minced garlic
1/2 t salt
1/8 t cayenne pepper
For the couscous:
2 T unsalted butter
1 medium onion, chopped fine
2 C chicken stock
1 C medium grain instant couscous
1 C chickpeas, drained and rinsed
1 1/2 C leftover chicken, pork or lamb, cut in 1/2″ cubes
3 T chopped cilantro
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Mix sauce ingredients until blended. Set aside.
In a medium saucepan over medium-high heat, melt butter and saute onion until translucent, 3 to 4 minutes. Add chicken stock and bring to boil. Pour the couscous into the boiling liquid, stirring constantly. Boil for 2 minutes. Remove from heat. Stir in the chickpeas and meat. Cover and allow to stand about 10 to 20 minutes. Fluff the mixture and add the cilantro.
Serve with the sauce. Serves 4 to 6.
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May 2, 2009 at 11:47 am (Sandwiches, Vegetarian, canned garbanzos, garlic, kosher salt, lettuce, marinated artichoke hearts, no-cook, pepper, pimiento-stuffed olives, pita bread, pitted ripe olives, red wine vinegar)
15 oz canned chickpeas, rinsed and drained
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small red onion, thinly sliced
1 clove garlic, minced
2 T sliced black olives
2 T sliced green olives
6-oz marinated artichoke hearts, quartered, liquid reserved
2 T red wine vinegar
1/2 t kosher salt
1/4 t pepper
4 large or 6 regular pita breads
2 C shredded lettuce
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In a large bowl, combine chickpeas, peppers, onion, garlic, olives, artichokes and their liquid, vinegar, salt and pepper. Mix well; set aside.
Slice off top third of earch pita bread; open remaining bread to form pocket. Place equal amount of lettuce in each pita; fill with chickpea filling. Makes 4 large or 6 regular sandwiches.
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April 5, 2009 at 12:01 pm (Main Dish, beef bouillon, bottled hot sauce, canned garbanzos, chili powder, garlic, hominy, long-grain white rice, olive oil, onion, oregano, pimiento-stuffed olives, sour cream, stovetop, tomato paste)
Serves 2.
1 medium onion, chopped (about 1 cup)
2 T olive oil
3 large cloves of garlic, minced (about 1 T)
1 T chili powder
1 t dried oregano (preferably Mexican)
2 C water
1 beef bouillon cube
19 oz canned chickpeas, drained
3 T tomato paste
16 oz canned hominy OR 2/3 C raw white rice
Possible garnishes:
Bottled hot sauce
Sour cream
Chopped raw onion
Corn chips
Chopped pimiento-stuffed olives
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1. In a 2 1/2- to 3-qt saucepan, over medium heat, sute the onion in the olive oil for about 3 minutes.
2. Stir in the garlic and continue to saute 2 more minutes. Do not brown the garlic.
3. Stir in chili powder and oregano. Saute another minutes.
4. Add water, bouillon cube, chickpeas and tomato paste. Stir well to dissolve bouillon and tomato paste. Bring to a simmer and simmer steadily for 15 minutes, stirring occasionally. (Can be prepared ahead and reheated.)
5. Meanwhile, cook rice separately. Or, if using hominy, heat through in a separate saucepan.
6. To serve, put a portion of rice or hominy in a soup bowl, then ladle in hot soup. Serve with hot sauce and all or some of the garnishes set out in small bowls.
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April 5, 2009 at 11:43 am (beef bouillon, black pepper, blender, canned garbanzos, elbow macaroni, food processor, garlic, italian-style diced, long-grain white rice, olive oil, oregano, parmesan, salt, soup, stovetop)
Serves 4.
4 large cloves of garlic, peeled
1/3 C olive oil
3/4 t dried oregano
2/3 C canned Italian tomatoes, roughly chopped with their juices
2 16-oz cans chickpeas, drained
1 C beef broth OR 1 beef bouillon cube dissolved in 1 C water
Salt, if necessary, and freshly ground pepper
Grated Parmesan cheese (optional)
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1. In a medium saucepan, over medium-high heat, saute the whole garlic cloves in the olive oil until they are a nutty brown. Remove the garlic.
2. Add the oregano and stir, then immediately add the chopped tomatoes with their juices. Cook over medium heat for 20 minutes
3. Add the drained chickpeas and stir into the tomato sauce.
4. Add the broth stir, and bring to a simmer. Simmer 15 minutes.
5. Taste and add salt if necessary, pepper to taste.
6. Serve immediately, as is, or puree all or part of the soup in a blender, food processor, or with a food mill, then reheat to serving temperature. (Can be made ahead and reheated.) Either way, serve with grated cheese.
Variations: Chickpea and Rice Soup: Add 3 cups of broth or bouillon to the pureed soup, bring to a boil, then stir in 1/2 to 1 cup white rice. Cover and simmer, stirring several times, until rice is tender, about 15 minutes.
Chickpea and Pasta Soup: Puree about half the soup and combine in a saucepan with the unpureed portion and 2 1/2 cups of broth or bouillon. Bring to a boil and stir in 1/2 lb small macaroni. Boil until macaroni is tender, 8 to 10 minutes.
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June 20, 2008 at 1:41 pm (7 ingredients or less, Appetizers, blender, canned garbanzos, food processor, garlic, lemon juice, no-cook, olive oil, parsley, pepper, salt, sesame seeds, tahini)
Hummus
For a classic presentation of this Middle Eastern dish, spread hummus on a rimmed plate. Make a design with a spatula, then drizzle olive oil over it. Or simply garnish hummus with parsley. Pocket bread makes a fine accompaniment.
15 oz can garbanzos
1/4 cup tahini, OR 1/4 cup toasted sesame seeds and 2 tablespoons olive oil
3 tablespoons lemon juice
1 large clove garlic, cut in thirds
1/4 teaspoon ground cumin
Salt and pepper
Optional garnishes: Olive oil or chopped parsley
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Drain garbanzos, reserving liquid.
Put garbanzos into a blender or food processor. Add tahini (or toasted sesame seeds and olive oil), lemon juice, garlic, cumin and 1/4 cup of the garbanzo liquid.
Whirl, adding more garbanzo liquid if needed, until mixture is smooth and the consistency of heavy batter. Season to taste with salt and pepper. Garnish as suggested above. Makes 12 servings, 2 tablespoons per serving.
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