Garbanzo beans

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Michellekutz1
Michellekutz1 Posts: 122
in Recipes
What's your favorite recipes??
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  • mamma_nee
    mamma_nee Posts: 809 Member
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    Indian chana masala - yummy , its very spicy
  • JenniTheVeggie
    JenniTheVeggie Posts: 2,474 Member
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    Hummus of course! I also like to roast them in the oven with some olive oil, cumin, garlic powder (or whatever you like).
  • dklibert
    dklibert Posts: 1,196 Member
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    Chickpea and Pasta Soup
    http://soupspiceeverythingnice.blogspot.com/2014/01/chickpea-and-pasta-soup.html
    Serves 6

    Ingredients

    2 Tbsp. olive oil (more for garnish)
    1 spring of rosemary
    2 cloves garlic, minced
    2 anchovy fillets
    1 medium onion, diced
    2 medium carrots, diced
    2 ribs of celery, sliced
    1 bay leaf
    1/2 tsp. dried thyme leaves
    1 (15 oz.) can Italian diced tomatoes
    2 (15 oz.) cans chickpea, drained and rinsed
    6 cups water
    3 tsp. chicken bouillon
    1/4 tsp. black pepper, or to taste
    1/8 tsp. red pepper flakes, or to taste
    1/2 cup Gemelli pasta, dry (or any other small shape)
    Kosher salt to taste
    Parmesan for garnish

    Directions

    Heat oil in large soup pot or 
Dutch oven over medium heat. Add rosemary sprig, garlic, and anchovies and saute 1 minute to melt the anchovies. Add onion, carrots and celery, saute until onion has softened. Add the bay leaf and thyme, stir to combine and bloom the dried thyme.

    Add tomatoes, chickpeas, water and bouillon. Season with black pepper and red pepper flakes. Bring to a boil, reduce to a simmer and simmer 20 minutes. Remove rosemary sprig and bay leaf. Carefully remove a cup of the chickpeas, vegetables and broth. Puree in a blender and return puree to the pot, stir into the soup to thicken the broth.

    Add pasta, and cook 10 minutes or just until pasta is al dente. Taste for seasoning and season with salt and more pepper, if necessary. Garnish each serving with Parmesan and a drizzle of olive oil.
  • aquarabbit
    aquarabbit Posts: 1,622 Member
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    Falafel! I would love to deep fry them, but I find that baking or a shallow fry (if they're in patty form) is just fine. I like it also because I can make it as a full dinner. I try to make meatless meals that my husband will also enjoy and falafel is definitely one that's made it onto the list!
  • SheilAnneSmith
    SheilAnneSmith Posts: 202 Member
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    I throw them in any chili or soups I make. I love the creamy, smooth addition they make. Blend well with so many flavors.
  • Sarahnade42x
    Sarahnade42x Posts: 308 Member
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    These 150-cal garbanzo bean and potato based veggie burgers are AMAZING. I must've made them at least 5-6 times already:

    http://www.wholefoodsmarket.com/recipe/mediterranean-veggie-burgers
  • ttiiggzz
    ttiiggzz Posts: 154 Member
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    Roasted! Mmmm. With Ole Bay (sez this MD gal). :)
  • Papillon22
    Papillon22 Posts: 1,160 Member
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    I just started eating them in a spinach/feta cheese salad...it's good!
  • ncast139
    ncast139 Posts: 59
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    1 Can tuna (I use bumblebee solid white in water)
    1 oz Onions
    1tblsp olive oil
    2 tblsp red wine vinegar
    Salt and Pepper to taste

    Mix it together

    I eat this concoction often! I love it but it might not be for everyone.

    Side note: The same recipe w/o the beans is how I usually eat my tuna. I'm not a mayo fan!

    ~N~
  • oregonzoo
    oregonzoo Posts: 4,251 Member
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    They are incredible roasted.

    Hummus.
  • vjohn04
    vjohn04 Posts: 2,276 Member
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    I made a mexi chicken bean salad the other day...

    1 can of garbanzo beans
    1 package of diced southwest seasoned chicken
    1 can of mexi-corn
    Cholula Lime hot sauce
    lime juice
    cayenne powder
    chili powder

    mix, refrigerate/serve
  • salembambi
    salembambi Posts: 5,592 Member
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    roasted with cinnamon & sugar

    hummus

    baked falafel

    mashed up and mixed with vegenaise, green onion,tomato,cucumber and used on crackers or in a sandwich
  • pita7317
    pita7317 Posts: 1,437 Member
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    Pasta with Chickpeas Garlic Sauce.
    Myrecipes.com
    Read the reviews.
    Tasty.

    I add chickpeas to lots of things. Very filling.
  • stephv38
    stephv38 Posts: 203 Member
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    South African Sweet Potato Stew (easily googled)
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    These 150-cal garbanzo bean and potato based veggie burgers are AMAZING. I must've made them at least 5-6 times already:

    http://www.wholefoodsmarket.com/recipe/mediterranean-veggie-burgers
    gonna have to try this one! Thanks
  • kiekokay
    kiekokay Posts: 101 Member
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    Super simple recipe ~ Olive oil, seasoning, salt & pepper, mixed in a bowl with a drained can of garbanzo beans. Spread on a pan and bake at 350 for 20-30 minutes, flipping once midway. ~ Awesome yummy snack!
  • Frankie_Felinius
    Frankie_Felinius Posts: 1,398 Member
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    Any way they come so this thread was awesome for some new ideas! I could eat chickpeas everyday! My four year old loves them so much that she named one of her stuffed animals Princess Chickpea.
  • badbradley
    badbradley Posts: 38 Member
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    Always drain and rinse your canned garbanzo beans.

    Spray a cookie sheet with canola. In a bowl mix your rinsed and mostly dried off beans with salt, black pepper and smoked paprika. Bake at 400 deg for 5 min or so, stir them around, then cook until they finish crisping up. Any seasoning will do - lemon pepper, we used a chili-lime bbq rub, etc. Endless possibilities.

    Saute beans and fresh spinach with a little good olive oil, sprinkle with cumin, salt and pepper. This is a tapa served all over spain.

    Crispy garbanzo pita - I use 1/2 the amount of oil called for:

    3 tablespoons olive oil
    2 15.5-ounce cans chickpeas, rinsed and drained
    3 tablespoons fresh lemon juice
    1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
    3/4 teaspoon kosher salt
    1/2 teaspoon black pepper
    4 plum tomatoes, diced
    4 pitas or pieces flat bread, warmed
    1 8-ounce container hummus
    1 small red onion, thinly sliced
    1 teaspoon hot sauce (such as Tabasco)
    1/2 cup plain yogurt
    1 lemon, cut into wedges

    Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes.
    Remove from heat. Add the lemon juice, chopped parsley, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and toss.
    In a small bowl, combine the whole parsley leaves, tomatoes, and the remaining oil, salt, and pepper.
    Divide the bread among 4 plates and spread with the hummus. Top with the chickpea mixture, onion, and hot sauce. Serve with the parsley salad, yogurt, and lemon wedges.
  • rduhlir
    rduhlir Posts: 3,550 Member
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    I like putting them in chili. I have made a habit to use 3 different beans when making chili and garbanzo is one of them (black and traditional kidney are the others).
  • lindssaurus
    lindssaurus Posts: 98 Member
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