Garbanzo Raisin Cake Food

GARBANZO CAKE

Steps:

• Combine topping ingredients in a small bowl.
• Preheat oven to 350.
• Drain the chickpeas thoroughly in a colander, and rub them between the palms of your hands to loosen and remove the skins.
• After separating and discarding the skins, place the chickpeas in a food processor and process until smooth.
• Spoon the puree into a bowl and stir in the eggs, sugar, baking powder, cinnamon, orange zest, and orange juice.
• Grease and flour a 1 pound loaf pan.
• Pour the cake mixture into the loaf pan. Level the surface and bake 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
• Remove cake from oven, and let stand in the pan for 10 minutes. Remove from pan, place on wire rack, and sprinkle with cinnamon sugar topping to taste. Reserve remaining cinnamon sugar (if any) for another use.

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Steps:

• Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
• Squeeze 2 TBsp juice from lemon.
• Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
• Bring to boil, simmer 1 minute.
• Remove from heat.
• Stir in couscous.
• Cover and let stand about 5 minutes, until water almost absorbed.
• Mix in garbanzo beans, golden raisins, and reserved lemon peel.
• Cover and let stand 5 minutes longer.
• Fluff couscous with fork.
• Season to taste with salt and pepper.
• Transfer to bowl and serve.

MOROCCAN GARBANZO BEANS WITH RAISINS

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
• Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.

ORANGE SPICE GARBANZO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
• Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

CHOCOLATE GARBANZO BEAN CAKE

Steps:

• Puree in food processor till smooth the beans and eggs.
• Add the baking powder and sugar, pulse till smooth.
• In a microwave safe bowl, melt the chocolate chips, stirring often till smooth.
• Add to food processor, pulse till smooth.
• Pour into a greased and floured 9 inch cake pan.
• Bake at 350 degrees for about 40 minutes.
• Dust with sugar if you like.
• *I could not find a 19oz can of beans, so I used about 2 cups.
• *I also added a splash of vanilla flavoring.
• *I also 'floured" my pan with dark cocoa.

BRAISED SHORT RIBS WITH GARBANZO BEANS AND RAISINS

Steps:

• Place beans in large saucepan. Add cold water to cover by 2 inches and bring to boil. Remove from heat; cover and let stand 1 hour.
• Drain beans. Heat oil in same pan over medium-high heat. Add onion, celery, and carrot; sauté until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Return beans to pan. Add enough cold water to cover by 2 inches and bring to boil. Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes. Add 1 teaspoon salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer. Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 350°F. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.
• Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowl.