Moroccan Garbanzo Bean And Feta Pitas Food

MOROCCAN GARBANZO BEAN AND FETA PITAS

Steps:

• Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
• Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

FETA, GARBANZO BEAN, AND EGGPLANT PITA SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
• Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

MOROCCAN GARBANZO BEANS WITH RAISINS

Steps:

• Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes.
• Add remaining ingredients except garbanzo beans.
• Heat to boiling; reduce heat.
• Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through.
• Stir in garbanzo beans.
• Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings.

MOROCCAN GARBANZO BEAN AND FETA PITAS

Steps:

• To make the vinaigrette, whisk together olive oil, white wine vinegar, and spices in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 20 minutes or up to several hours to allow flavors to blend.
• Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in additional vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

GARBANZO BEANS CHICKPEA SALAD

Steps:

• In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
• In a large bowl, mix together the rest of the ingredients.
• Add the salad dressing. Toss to coat. Serve and enjoy!

BEEF AND FETA PITAS

Steps:

• Cook beef, onion, garlic, oregano and ¼ tsp salt over medium-high heat 5 to 7 minutes, until beef is thoroughly cooked; drain.
• Meanwhile, mix cucumber, tomato, yogurt, dill and remaining salt.
• Mix olives in with beef.
• Spoon one quarter of the beef mixture onto half a pita.
• Top each with a spoonful of yogurt mixture and Feta.
• Fold pita in half and serve with remaining yogurt sauce.

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.