Black Bean And Chickpea Casserole Food

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Place the turkey in a skillet over medium heat, and cook until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

CHICKPEA STEW (VEGAN, GLUTEN-FREE)

Steps:

• If you are using dried chickpeas, sort, wash and soak them overnight. The next day, drain and rinse chickpeas.
• Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
• Lower heat to simmer and cook until tender, about 1 hour.
• Drain chickpeas and reserve 2 cups of liquid, set aside.
• If using canned chickpeas, start at step 5.
• Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 3 minutes.
• Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil, and oregano.
• Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
• Mash some of the chickpeas, with the back of a fork to thicken the stew.
• Check the seasoning, add cayenne pepper and extra salt and pepper as needed.
• Delicious served with brown rice.

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
• In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
• Pour over the salad and toss to coat.
• Top with crumbled feta cheese.
• Enjoy!

BLACK BEAN AND CHICKPEA HUMMUS

Steps:

• Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT

Steps:

• Heat oil in a large, non-stick skillet over medium heat.
• Add onion and ginger and saute about 3 minutes, or until tender.
• Add curry powder and stir to coat onions evenly.
• Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
• Add black beans, chickpeas and salt to taste.
• Stir to coat beans evenly.
• Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
• Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
• Serve warm.
• This dish goes nicely over some jasmine or basmati rice.

BLACK BEAN AND CHICKPEA CASSEROLE

Steps:

• Heat the oil in a large saucepan. Add the garlic and onion and chilli and sauté until soft.
• Add all the other ingredients (excluding the chickpeas and zucchini) and bring to the boil. Reduce the heat to simmer and partially cover and cook for 60 minutes or until the beans are tender. (This can vary depending on the age of the beans).
• Once the beans are tender add the chickpeas and zucchini and cook for a further 10 - 15 minutes.