Garbanzo Bean Stew With Escarole Recipes

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GARBANZO BEANS WITH ESCAROLE AND FENNEL

This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.

Provided by dicentra

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9



Garbanzo Beans With Escarole and Fennel image

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
  • Cook and stir until vegetables are soft, 3-4 minutes.
  • Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
  • Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
  • Serve with lemon wedges.

2 teaspoons olive oil
1/2 cup red onion, diced
1/2 cup fennel bulb, cored and chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 cups escarole, rinsed and drained
1 (19 ounce) can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1 lemon, cut in 6 wedges

SPANISH-STYLE CHICKPEAS AND ESCAROLE

A garlicky saute of escarole mixed with chickpeas and seasoned with Spanish smoked paprika.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7



Spanish-Style Chickpeas and Escarole image

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes.
  • Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 large head escarole or chicory, chopped
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon ground cumin
1 teaspoon pimenton (Spanish smoked paprika)
Kosher salt

GARBANZO BEAN STEW WITH ESCAROLE

Provided by Harley Pasternak, M.Sc.

Categories     Soup/Stew     Blender     Food Processor     Sauté     Dinner     Lunch     Fall     Winter     Simmer     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 9



Garbanzo Bean Stew with Escarole image

Steps:

  • Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes.
  • Remove half of the stew; purée it in a blender or food processor. Return the purée to the pot. (Alternatively, you may use an immersion blender briefly to purée the stew directly in the pot.) Add the escarole. Simmer for 5 minutes until the escarole is tender, adding more water if the mixture is too thick.

1/2 teaspoon olive oil
1/2 small onion, chopped
2 cloves garlic, finely chopped
Salt and black pepper
7 ounces (1/2 can) garbanzo beans (chickpeas), drained
1 cup reduced-sodium chicken broth
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon crumbled saffron
1 cup thinly sliced escarole (about 1/2 head)

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4



Sauteed Escarole with Garlic and Cannellini Beans image

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

WILTED ESCAROLE AND GARLIC-FRIED GARBANZO BEANS

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Wilted Escarole and Garlic-Fried Garbanzo Beans image

Steps:

  • Preheat the oven to 200 degrees. Fill a heavy-bottomed saucepan with 1 inch of oil. Heat to 350 degrees, checking the temperature on a deep-fry thermometer. Add the garlic, and fry just until it starts to turn golden, about 10 seconds. Remove with slotted spoon, and transfer to a paper towel-lined plate. Season with salt and pepper, and set aside.
  • Working in small batches, add the garbanzo beans to the oil. Fry until golden and crusty, 2 to 3 minutes. As you are frying, check the temperature of the oil with the deep-fry thermometer, and adjust the heat as necessary to keep it between 325 degrees and 350 degrees. Using a slotted spoon, remove the garbanzos to a paper towel-lined baking sheet. Season with salt and pepper. Keep warm in the oven. Remove the pan of oil from the heat, and set aside.
  • To wilt the escarole, place about 3 tablespoons of the reserved oil in a large deep skillet or Dutch-oven over medium-high heat. Add as much escarole as will comfortably fit in your pan and toss with tongs until wilted. Then start adding the remaining escarole a handful at a time and keep tossing until all the escarole is wilted. Reduce the heat to medium, cover the pan, and cook for a few minutes more, until the escarole is tender, about 8 to 10 minutes altogether. Season with salt and pepper.
  • Arrange the escarole on a platter, and squeeze lemon juice over. Scatter the fried garbanzos over the escarole, and top with the fried garlic. Garnish platter with lemon wedges.

Olive oil, for frying
8 garlic cloves, peeled and sliced about 1/8-inch-thick (1/4 cup)
Coarse salt and freshly ground pepper
2 cups cooked garbanzo beans (chickpeas)
2 heads escarole (about 2 1/2 pounds), cored and roughly chopped
1/2 lemon, plus lemon wedges for garnish

SOUTHWESTERN GARBANZO BEAN STEW

Make and share this Southwestern Garbanzo Bean Stew recipe from Food.com.

Provided by huskiebear

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Southwestern Garbanzo Bean Stew image

Steps:

  • Thinly slice onions, mince garlic, saute till soft.
  • Add garbanzos, tomatoes, dates, honey and spices. Bring to boil and simmer 30-40 minutes.
  • About 10-15 minutes before cooking time ends check taste, add lime juice and extra spices if desired.
  • Add extra lime juice and salt/pepper just before serving to taste.
  • Serve with slices of fresh lime and naan bread or good crusty bread.

Nutrition Facts : Calories 334.6, Fat 1.6, SaturatedFat 0.2, Sodium 304.2, Carbohydrate 78.7, Fiber 10.7, Sugar 44.8, Protein 7.7

1 (14 ounce) can garbanzo beans
1 (12 ounce) can chopped tomatoes
2 garlic cloves
2 onions
8 ounces dates, chopped
1 tablespoon honey
lime juice
cayenne pepper, and or paprika

ESCAROLE AND BEANS

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 4

Number Of Ingredients 7



Escarole and Beans image

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  • In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA

Categories     Soup/Stew     Leafy Green     Pasta     Sauté     Vegetarian     Quick & Easy     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Escarole Soup with Garbanzo Beans and Pasta image

Steps:

  • Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
  • Ladle soup into bowls and sprinkle with Parmesan cheese.

2 tablespoons olive oil
4 garlic cloves, finely chopped
2 14 1/2-ounce cans vegetable broth
2 cups (about) water, divided
1 14 1/2-ounce can diced tomatoes in juice with Italian herbs
1/2 cup farfallini or other small pasta
2 tablespoons chopped fresh marjoram
1 15-ounce can garbanzo beans (chickpeas), drained
5 cups thinly sliced escarole (about 1 medium head)
Freshly grated Parmesan cheese

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