GARBANZO BEAN AND PEPPER SALAD
I made up this recipe for a cool summer dish to take to a picnic. I just threw together things I had on hand and it became a hit! You may substitute your favorite type of bean for the garbanzos. Any firm bean will do. You may omit the jalapeno altogether. This salad will work as a main course and is very satisfying and colorful. The different tastes and textures are very pleasing. Serve cold.
Provided by JulesDiner
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper.
- In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 25 g, Fat 8.1 g, Fiber 5.5 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 206.7 mg, Sugar 3.8 g
GARBANZO-STUFFED MINI PEPPERS
Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. -Christine Hanover, Lewiston, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 32 appetizers.
Number Of Ingredients 8
Steps:
- In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended., Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ALOO CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)
This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.
Provided by grapefruit
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
- add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
- add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
- cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
- with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
- mix in lemon juice, stir well.
- pour into serving dish, garnish with mint leaves and serve.
Nutrition Facts : Calories 300.2, Fat 14.8, SaturatedFat 1.9, Sodium 770.5, Carbohydrate 37.8, Fiber 6.1, Sugar 1.4, Protein 6
RED BELL PEPPER HARISSA
Categories Condiment/Spread Hanukkah Bell Pepper Winter Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
- Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)
PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS
This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!
Provided by blancdeblanc
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
- Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
- Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
- Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g
GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA
Categories Potato Side Fry Hanukkah Vegetarian Chickpea Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
- Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
- Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
- Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
- Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.
ROASTED SWEET POTATO AND CHICKPEA/GARBANZO BAKE
This is also delicious with crumbled feta cheese scattered over the top for the last 10 minutes of cooking. Daily Mail recipe.
Provided by English_Rose
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/fan 180°C/gas 6.
- Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil.
- Roast for 15 minutes. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes. Stir through the chickpeas and return to the oven for a final 10 minutes. Scatter with the herbs and serve with couscous.
Nutrition Facts : Calories 298.1, Fat 8.8, SaturatedFat 1.2, Sodium 342.9, Carbohydrate 49.9, Fiber 9, Sugar 11.3, Protein 7.9
STEWED TOMATOES AND GARBANZO BEANS
From Eden Foods. I served this over cous cous, but it would also be great over some brown rice or quinoa. Add some red pepper flakes if you want more kick.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a medium sauce pan. Sauté the onion and garlic for 5 to 7 minutes, stirring frequently, until the onions start to brown.
- Add all remaining ingredients.
- Cover and simmer 8 to 10 minutes, stirring occasionally. Remove cover. Serve.
Nutrition Facts : Calories 182.9, Fat 3.2, SaturatedFat 0.4, Sodium 418.2, Carbohydrate 33.1, Fiber 6.7, Sugar 4.1, Protein 6.9
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