Garbanzo Bean Gravy Food

GARBANZO BEAN GRAVY

Steps:

• Heat the oil in a deep skillet, using medium-high heat. Stir in the garbanzo four with a whisk until it is lightly browned and exudes a nut-like fragrance. Remove from heat and cool. Add 2 cups of water, nutritional yeast and tamari and place over low heat, cooking and stirring with the whisk until the gravy begins to thicken, Add 2-3 cups more water to make a smooth, gravy-like consistency. Now add the herbs(fresh if you can get them.) Cook the gravy until it is smooth and creamy, adding lemon juice at the very end of the cooking. This gravy freezes very well for future use.

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

STEAK WITH GARBANZO BEANS (CHICKPEAS)

Steps:

• Sprinkle the beef with the garlic, salt, and pepper. Mix until the meat is coated.
• Heat the oil in a large skillet or frying pan and sauté the meat over high heat for about 3 minutes.
• Reduce heat to medium, add the onion, paprika, chickpeas (with their liquid), and bay leaf. Stir to blend.
• In a small bowl, add the 1 tablespoon water to the 1 teaspoon cornstarch.
• Add the water-cornstarch mixture to the pan, and cook, stirring constantly, until the mixture thickens, about 3 minutes. Reduce heat to low, cover and simmer for 30 minutes more.
• As it simmers, add the extra cornstarch-water mixture for the sauce, and garlic powder, if it still isn't garlicky enough for you.
• Serve as is or over rice.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

GARBANZOS IN COCONUT MILK

Steps:

• Combine all ingredients in medium saucepan.
• Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
• Serve with rice.

SAVORY GARBANZO BEAN "MEAT" LOAF (CHICKPEA)

Steps:

• Drain and rinse chickpeas.
• Place chickpeas, garlic, olive oil and tahini in a food processor and puree.
• Place onions, carrots and celery in a large mixing bowl and add pureed chickpeas.
• Fold in remaining ingredients.
• Place in a greased loaf pan and bake at 325 for 45 minutes to 1 hour.
• You can also split the mix between two pans and freeze half for future.

GARBANZO BEAN MEDLEY

Steps:

• In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with cheese.

ROASTED SPICY GARBANZO BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
• Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.