ISO: I love garbonzo bean, ISO recipes using garbanzo beans. Thanks in advance NT
- Thread starter italspano
- Start date
In Search Of:
This recipe from Epi is a favorite of mine. Orecchiette with Broccoli Rabe and Fried Chickpeas
Orecchiette with Broccoli Rabe and Fried Chickpeas
Makes 6 servings.
1 pound orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons (1/4 stick) butter
6 tablespoons olive oil
4 garlic cloves, minced
2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
1/3 cup thinly sliced fresh sage
1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces
2/3 cup dry white wine
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
http://www.epicurious.com/recipes/food/views/106118
Orecchiette with Broccoli Rabe and Fried Chickpeas
Makes 6 servings.
1 pound orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons (1/4 stick) butter
6 tablespoons olive oil
4 garlic cloves, minced
2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
1/3 cup thinly sliced fresh sage
1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces
2/3 cup dry white wine
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
http://www.epicurious.com/recipes/food/views/106118
cynupstateny
Well-known member
I loooooove fried chickpeas with sage.
dawn_mo
Well-known member
Here are some from my files...
* Exported from MasterCook *
Caldo Tlalpeno
Recipe By
iana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 quarts good chicken stock
1 1/4 pounds chicken breast
1 teaspoon mixed dried herbs -- (marjoram and thyme
1 tablespoon lard or vegetable oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
1 large clove garlic -- minced
1 sprig epazote
salt to taste
1 canned chipotles -- minced
1 ripe avocado -- for garnish
1 large lime -- cut in wedges
Place the broth and chicken in a 4 quart saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised diuring the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Was the pan, set it over medium heat, and add the lard or oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 mintues. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos and epazote, partially cover and simmer for 30 minutes. Season with salt. Just before serving, add the chile and shredded chicken to the simmering soup. Let them heat through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
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* Exported from MasterCook *
Couscous with Olives and Garbanzo Beans
Recipe By :Adapted from Bon Appetit Cookbook/JP
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method14 ounces chicken stock
10 ounces couscous
15 ounces garbanzo beans
1 cup chopped red onion
1/2 cup pitted kalamata olives
1/2 cup chopped parsley ( I substituted cilantro)
5 tablespoons lemon juice
1 teaspoon grated lemon peel
Bring the stock to a boil in a medium sauce pan
Stir in the couscous; remove from heat, cover and let stand for 5 min
Fluff with a fork and stir in the remaining ingredients
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* Exported from MasterCook *
Cranberry Orzo Salad
Recipe By : Adapted from Sylvia Lehrer and Charlie's Couscous Salad
Serving Size : 8 Preparation Time :0:00
Categories : Contests Orzo
Overnights Pasta Salads
Amount Measure Ingredient -- Preparation Method1 pound dry orzo
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained and rinsed
1 red pepper -- diced
1 yellow pepper -- diced
1 1/2 cups dried cranberries
5 tablespoons rice vinegar
1/2 cup olive oil
1 English cuke -- quartered
lengthwise, then sliced crosswise
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
1. Cook orzo according to package instructions, rinse with cold water, drain and place in large mixing bowl.
2. Add curry powder, green onions, garbanzo beans, cukes, diced red and yellow peppers, and cranberries to orzo. Toss to mix well.
3. Add rice vinegar and olive oil, mix well. Salt and pepper to taste.
4. Refrigerate for at least 2 hours before serving.
Note: Can be made up to 2 days ahead of serving time.
NOTES : This is a great salad for picnics or potlucks. It keeps well, and the flavors just keep getting better. The colors are beautiful together.
If you don't like cranberries, you could substitute currants or raisins, but don't skip the dried fruit. It adds a very nice sweet compliment to the rest of the ingredients. Sometimes, I add a little chopped fresh parsley just before serving. You could also use a little less olive oil if you are trying to watch your fat intake. Enjoy!
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* Exported from MasterCook *
MIX AND MATCH SOUP
Recipe By :Cooking Ahead" by Mary Carney
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation MethodBASE OR BROTH ~ CHOOSE ONE
12 oz tomato paste -- plus
2 16 oz cans tomatoes with juice -- plus
water to make 10 cups total
OR
10 c chicken or beef broth (or 4 cubes)
PROTEIN ~ CHOOSE ONE
2 c meat
1 c ham -- diced
3 c cooked dried beans
GRAIN ~ CHOOSE ONE OR TWO
2 c cooked rice
2 c cooked barley
2 c pasta, raw or part cooked
2 c lentils
2 c corn -- cooked
dumplings
VEGETABLES ~ CHOOSE FOUR OR MORE
1 c carrot
celery
cabbage
onion
potato
tomato
green beans
turnip
parsnip
corn
zucchini
peas
pea pods, frozen
SEASONINGS ~ CHOOSE 2 - 4 TO EQUAL 4 TBSP
basil
chives
cumin
garlic
marjoram
oregano
parsley
rosemary
thyme
cayenne -- dash
To prepare soup:
Bring stock to boil in large stock pot or dutch oven. Add all ingredients;
salt and pepper to taste; reduce heat and simmer 1 hour.
In crockpot:
Pour boiling stock and other ingredients into crock pot and simmer 8 - 12
hours or overnight on LOW setting.
Serve soup with homemade yeast bread, biscuits or cornbread. Enjoy!
Not Dawn's NOTES : (Serves 8 generously)
I made the mix and match soup yesterday. I assumed that my biggest pot
would accommodate the recipe doubled, WRONG! So, I ended up with the soup
in two pots and didn't use quite all the liquid, but was VERY happy with the
results. Really good soup! For the protein I used half red beans and half
garbanzo and the grain was half brown rice and half barley. I also added a
couple red chili peppers just for fun smileys/smile.gif Oh, I had a large can of tomato
juice, so I used only one 12 oz can tomato paste and the juice instead of
most of the water.
I ended up with lunch for my husband plus 8 quart zip lock bags in the
freezer. As easy as Campbell's and soooo much better (and healthier!)
Jan Gordon jrg14@cornell.edu
I found the following "recipe" for soup in a little self-published cookbook
called, "Cooking Ahead" by Mary Carney. (For ordering information, write to:
The Carney Family, PO Box 174, Advance, IN 46102-0174).
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* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe Byieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Caldo Tlalpeno
Recipe By
iana KennedyServing Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 quarts good chicken stock
1 1/4 pounds chicken breast
1 teaspoon mixed dried herbs -- (marjoram and thyme
1 tablespoon lard or vegetable oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
1 large clove garlic -- minced
1 sprig epazote
salt to taste
1 canned chipotles -- minced
1 ripe avocado -- for garnish
1 large lime -- cut in wedges
Place the broth and chicken in a 4 quart saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised diuring the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Was the pan, set it over medium heat, and add the lard or oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 mintues. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos and epazote, partially cover and simmer for 30 minutes. Season with salt. Just before serving, add the chile and shredded chicken to the simmering soup. Let them heat through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Couscous with Olives and Garbanzo Beans
Recipe By :Adapted from Bon Appetit Cookbook/JP
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method14 ounces chicken stock
10 ounces couscous
15 ounces garbanzo beans
1 cup chopped red onion
1/2 cup pitted kalamata olives
1/2 cup chopped parsley ( I substituted cilantro)
5 tablespoons lemon juice
1 teaspoon grated lemon peel
Bring the stock to a boil in a medium sauce pan
Stir in the couscous; remove from heat, cover and let stand for 5 min
Fluff with a fork and stir in the remaining ingredients
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cranberry Orzo Salad
Recipe By : Adapted from Sylvia Lehrer and Charlie's Couscous Salad
Serving Size : 8 Preparation Time :0:00
Categories : Contests Orzo
Overnights Pasta Salads
Amount Measure Ingredient -- Preparation Method1 pound dry orzo
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained and rinsed
1 red pepper -- diced
1 yellow pepper -- diced
1 1/2 cups dried cranberries
5 tablespoons rice vinegar
1/2 cup olive oil
1 English cuke -- quartered
lengthwise, then sliced crosswise
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
1. Cook orzo according to package instructions, rinse with cold water, drain and place in large mixing bowl.
2. Add curry powder, green onions, garbanzo beans, cukes, diced red and yellow peppers, and cranberries to orzo. Toss to mix well.
3. Add rice vinegar and olive oil, mix well. Salt and pepper to taste.
4. Refrigerate for at least 2 hours before serving.
Note: Can be made up to 2 days ahead of serving time.
NOTES : This is a great salad for picnics or potlucks. It keeps well, and the flavors just keep getting better. The colors are beautiful together.
If you don't like cranberries, you could substitute currants or raisins, but don't skip the dried fruit. It adds a very nice sweet compliment to the rest of the ingredients. Sometimes, I add a little chopped fresh parsley just before serving. You could also use a little less olive oil if you are trying to watch your fat intake. Enjoy!
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
MIX AND MATCH SOUP
Recipe By :Cooking Ahead" by Mary Carney
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation MethodBASE OR BROTH ~ CHOOSE ONE
12 oz tomato paste -- plus
2 16 oz cans tomatoes with juice -- plus
water to make 10 cups total
OR
10 c chicken or beef broth (or 4 cubes)
PROTEIN ~ CHOOSE ONE
2 c meat
1 c ham -- diced
3 c cooked dried beans
GRAIN ~ CHOOSE ONE OR TWO
2 c cooked rice
2 c cooked barley
2 c pasta, raw or part cooked
2 c lentils
2 c corn -- cooked
dumplings
VEGETABLES ~ CHOOSE FOUR OR MORE
1 c carrot
celery
cabbage
onion
potato
tomato
green beans
turnip
parsnip
corn
zucchini
peas
pea pods, frozen
SEASONINGS ~ CHOOSE 2 - 4 TO EQUAL 4 TBSP
basil
chives
cumin
garlic
marjoram
oregano
parsley
rosemary
thyme
cayenne -- dash
To prepare soup:
Bring stock to boil in large stock pot or dutch oven. Add all ingredients;
salt and pepper to taste; reduce heat and simmer 1 hour.
In crockpot:
Pour boiling stock and other ingredients into crock pot and simmer 8 - 12
hours or overnight on LOW setting.
Serve soup with homemade yeast bread, biscuits or cornbread. Enjoy!
Not Dawn's NOTES : (Serves 8 generously)
I made the mix and match soup yesterday. I assumed that my biggest pot
would accommodate the recipe doubled, WRONG! So, I ended up with the soup
in two pots and didn't use quite all the liquid, but was VERY happy with the
results. Really good soup! For the protein I used half red beans and half
garbanzo and the grain was half brown rice and half barley. I also added a
couple red chili peppers just for fun smileys/smile.gif Oh, I had a large can of tomato
juice, so I used only one 12 oz can tomato paste and the juice instead of
most of the water.
I ended up with lunch for my husband plus 8 quart zip lock bags in the
freezer. As easy as Campbell's and soooo much better (and healthier!)
Jan Gordon jrg14@cornell.edu
I found the following "recipe" for soup in a little self-published cookbook
called, "Cooking Ahead" by Mary Carney. (For ordering information, write to:
The Carney Family, PO Box 174, Advance, IN 46102-0174).
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By
ieceocakeServing Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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Here's a nice chickpea salad.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50199
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50199
And here's a wonderful falafel recipe
http://www.epicurious.com/recipes/food/views/231755?recipename=MY%20FAVORITE%20FALAFEL&saved_to_box=y
http://www.epicurious.com/recipes/food/views/231755?recipename=MY%20FAVORITE%20FALAFEL&saved_to_box=y
susan_calgary
Well-known member
Rec. Penang Curry
* Exported from MasterCook *
Penang Chicken / Vegetarian Curry
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Curries
Amount Measure Ingredient -- Preparation Method
2 tablespoons Penang curry paste - Mae Ploy brand -- heaping
1 large onion -- diced
2 chicken breast, sliced thinly into strips -- or 6-8 thighs
1 can Swansons chicken broth
1 can coconut milk (Aroy-D brand)
2 inch piece of ginger -- grated
2 tablespoons brown sugar
3 tablespoons fish sauce
1 can bamboo shoots (slivered) -- drained
1 can chickpeas- drained -- optional
green pepper, diced -- optional
toasted cashews -- optional
Saute onions in a bit of peanut oil until soft. Add curry paste and stir while it cooks for about 2 minutes, being very careful not to let it burn. Add chicken pieces and stir until they are well coated with the curry paste. Add chicken broth, coconut milk, ginger, brown sugar, fish sauce, bamboo shoots and chickpeas. Stir well and simmer gently until the oils from the curry paste start to form a layer on top of the mixture (about 30 - 45 minutes). Serve over Basmati rice with hot buttered nann bread.
***The chickpeas can be omitted, but they are healthy and "stretch" the recipe. I tried them after having a "vegetarian" curry - just chickpeas and sauce - at an East Indian function that was really good. Now I use them all the time.
- - - - - - - - - - - - - - - - - -
***Watch out for the curry paste amount - use amount to your taste.
* Exported from MasterCook *
Penang Chicken / Vegetarian Curry
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Curries
Amount Measure Ingredient -- Preparation Method
2 tablespoons Penang curry paste - Mae Ploy brand -- heaping
1 large onion -- diced
2 chicken breast, sliced thinly into strips -- or 6-8 thighs
1 can Swansons chicken broth
1 can coconut milk (Aroy-D brand)
2 inch piece of ginger -- grated
2 tablespoons brown sugar
3 tablespoons fish sauce
1 can bamboo shoots (slivered) -- drained
1 can chickpeas- drained -- optional
green pepper, diced -- optional
toasted cashews -- optional
Saute onions in a bit of peanut oil until soft. Add curry paste and stir while it cooks for about 2 minutes, being very careful not to let it burn. Add chicken pieces and stir until they are well coated with the curry paste. Add chicken broth, coconut milk, ginger, brown sugar, fish sauce, bamboo shoots and chickpeas. Stir well and simmer gently until the oils from the curry paste start to form a layer on top of the mixture (about 30 - 45 minutes). Serve over Basmati rice with hot buttered nann bread.
***The chickpeas can be omitted, but they are healthy and "stretch" the recipe. I tried them after having a "vegetarian" curry - just chickpeas and sauce - at an East Indian function that was really good. Now I use them all the time.
- - - - - - - - - - - - - - - - - -
***Watch out for the curry paste amount - use amount to your taste.