Mediterranean Chickpeas Garbanzo Beans With Vegetables Food

MEDITERRANEAN SMASHED CHICKPEAS

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
• Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
• Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
• Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
• Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

MEDITERRANEAN CHICKPEAS

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.

MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES

Steps:

• Heat oil in a large non-stick skillet over medium-high heat until hot.
• Add onion and garlic and saute for about 3 minute.
• Then add your basil and next 5 ingredients (the basil through the tomatoes).
• Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
• Then stir in chickpeas and cook for 3 minute.
• Add zucchini. cover and cook for 3 min or until the zucchini is tender.
• Discard the bayleaves.
• Serve hot with rice. Sprinkle with cheese.

MEDITERRANEAN ORZO VEGETABLE PILAF

Steps:

• In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
• Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
• Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
• Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
• Pour into a bowl and sprinkle with the 2 T of parmesan cheese.