Indian Garbanzo Beans And Rice Food

CHICKPEA & POTATO CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

GARBANZO BEANS 'N' RICE

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally., Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

INDIAN GARBANZO BEANS AND RICE

Steps:

• Cook 1-1/2 cups rice in 3 cups of water for 45 minutes or according to package direcitons, omitting salt and margarine.
• Meanwhile, in a small bowl, whisk together oil, lemon juice, garlic, salt, and curry powder. Add cayenne pepper and/or garam masala, if desired.
• Stir beans into cooked rice; transfer to serving platter. Drizzle with oil mixture, add cilantro, and stir gently.

BASMATI RICE WITH FLAX SEEDS AND GARBANZO BEANS

Steps:

• For the rice: Bring 4 cups water to a boil in a medium saucepot. Add the basmati, flax seeds, onions, garlic and salt. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes. (If using a rice cooker, combine the ingredients in the rice cooker, stir, and cook according to manufacturer's instructions.)
• For the beans: Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onions and saute until softened and translucent, about 3 minutes. Add the garlic and saute for 2 minutes. Add the garbanzo beans, thyme and chicken broth. Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes.
• Transfer the rice to a large mixing bowl. Add the garbanzo bean mixture and mix to combine. Serve immediately.

BASMATI RICE PILAF WITH PROSCIUTTO, GARBANZO BEANS AND ORZO

Steps:

• Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes.
• Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes.
• Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves.