Garbonzo Beans/Chickpeas...What Can I Make?

check out supercook.com and see what options they have available along with whatever else is in your pantry/fridge. I have to warn you that these are not always the healthiest of recipes but you can google a healthier version for just about anything these days. I do this for a lot of my recipes; I like good tasting food but need to stick to my diet restrictions.

roasted chickpeas are the best....i saw that someone posted this already so I won't again...but try differnt spices...I love Indian food so cumin, curry, tumeric...anything that you can think of....they are so nice and crunchy - great for that need to chew! If you put them in an air tight Tupperware like container they will last a day or two but do start to get a bit soft. Still good tho'!

Have you made roasted chickpeas? OMG..Delish!

Rinse and dry can of chickpeas.
Throw them in a storage bag with a little olive oil.
Add seasoning (taco, ranch, cumin, whatever you feel like)
Place on cookie sheet.

Roast at 400 for a looong time! Mine usually take about 45 minutes to an hour. Shake around cookie sheet every 15 minutes. They are not done until they sound like rocks rolling around:)

This is my fave way to eat them besides hummus. My kids actually prefer them over popcorn now for movie night!

Edited to add that they don't keep well. So make what you plan on eating.

I never would've thought to roast them! I'm gonna try this.

cookie dough and pb dip!!! (its healthy and full of protein!)

http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

Can of diced tomatoes, can of chickpeas (drained), diced onion, peppers, celery. Saute them all together with some spices - I like rosemary, a bit of red pepper flakes and cinnamon. Serve over brown rice. The combo of tomatoes and chickpeas is delish.

would you share the Morrocan Chcik Pea recipe please? I already know I will love it! Thanks

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This is pretty tasty:

http://bowllicking.com/2012/01/12/rosemary-garlic-chickpea-soup/

I modified it by reducing the oil and browning a chopped up onion before adding the garlic and adding more chopped rosemary at the end. Mine ends up at around 320 calories/bowl, 15 g protein, 8 g fiber.

There are a few different dishes I make with garbanzo beans:
1. Cholay
2. Chana Masala
3. Chickpea and potato curry
4. Spinach and chickpea curry
5. ChannEh SabAt
6. Chickpea and zucchini curry

Recipe#1: Cholay
Garbanzo beans (or Chick Peas) 1 tin
Onion 1
Ginger 1 tsp.
Garlic 1 tsp.
Tomatoes 1/2 can
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Chili powder 1 tsp.
Tamcom 1/2 tsp.
Garam Masala 1 tsp.
Coriander Leaves bunch
Saute onions, add garlic and ginger. Fry for about 5 min- utes.
Add tomatoes, and continue frying.
Add cumin, coriander and chili powders, and some salt.
Fry for another 5 minutes.
Add garbanzo beans (or chick peas), boil for a few mintues.
Add garam masala, let mixture simmer.
Separately, boil tamcon in water until it dissolves.
Add this to main mixture.
Remove from stove.
Serve garnished with coriander leaves and lemon slices.

Recipe#2: Chana Masala
2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T margarine
Heat oil on medium high heat.
Fry onions until slightly browned.
Reduce heat to medium.
Add garlic, curry, and paste.
Stir and simmer about 2 minutes.
Add chick peas, liquid, lemon juice, salt, and black pepper.
Simmer 5-6 minutes, stirring occasionally.
Add red pepper to taste.
Add margarine, stirring through to melt it.
Stir and simmer for 5 minutes more or until peas are softened and dish is hot.
Serve over rice.

Recipe#3,4, 6: Google recipes. Tons available.

Recipe #5:
Channeh Sabat


1/2 lb. chickpeas
8 cloves garlic, crushed
2 dried red chili peppers
2 fresh green chili peppers
3 medium onions, finely chopped
2 oz. margarine or oil
Salt
1 teaspoon turmeric*
1 teaspoon paprika*
2 teaspoons fenugreek seed*
1 tablespoon cumin seed*
1 tablespoon coriander seed*
pinch asafoetida*
2 tablespoons chopped fresh parsley
1 large tomato, peeled, seeded, and pureed
1 green pepper, minced
1 tablespoon lime juice
3 cardamom seeds
1 inch whole cinnamon
2 tablespoons fresh mint, minced
1 teaspoon garam masala
*all ground finely together
Rinse and soak chickpeas overnight. Drain and cook 2-3 hours in salted water with a clove of garlic and green chili peppers. Drain when tender, reserving liquid. Heat oil/margarine and fry onions until dark brown. Add 1/4 cup chickpea liquid and cook until dry. Crush and add red chili peppers and fry over medium heat 1 minute. Add mixture of ground spices. Stir over low heat 1/2 minute, then add chickpeas, stir, and cook 5-7 minutes. Moisten with reserved liquid, add 1 1/2 teaspoons salt, parsley, tomato, green pepper, remaining garlic soaked in lime juice, cardamoms, cinnamon, and mint. Bring to a boil, then cover and simmer 20 minutes. Uncover and add garam masala. Cover and place in 350-degree (F) oven 10 minutes.

Roasted is good, but I REALLY like honey cinnamon roasted chickpeas. Soooo good. http://sweetpeaskitchen.com/2012/01/23/honey-cinnamon-roasted-chickpeas/

hummus and falafels! yum.

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lay out on a greased pan (i use olive oil spray) (rinse them first) and then cover with italian seasoning. Bake for 20 minutes at 350. YUM! And so crunchy. You could also coat them with spaghetti sauce and cheese. Mmmm. I like them most of the time just with the italian seasoning, mixed in with steamed rice, tilapia, and dried seaweed. SO tasty.

http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
no lie, made them 2 nights ago and they were good! I only baked until edges were just turning as I didn't want them hard and crunchy. Ok, so took a little getting used to the texture, but a really good substitute for my horrid sweet tooth!

THIS! Also she has a chocolate chip cookie dough dip from chickpeas. My kids LOOOOVE it!