SPICY GARBANZO SOUP
Make and share this Spicy Garbanzo Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
- Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
- Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
- Reduce heat and simmer on low for about 20 minutes.
- Serve in bowls and dallop with some sour cream, if desired.
GARBANZO HOT POT
I got this recipe from a can of Old El Paso beans about 30 years ago. Easy to make and good veggie protein.
Provided by windhorse23
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in butter until soft.
- Stir in rest of ingredients.
- Cook, uncovered, 15 minutes.
- Remove bay leaf and serve.
Nutrition Facts : Calories 361.9, Fat 8.7, SaturatedFat 4, Cholesterol 15.3, Sodium 1725.2, Carbohydrate 60.7, Fiber 11.7, Sugar 6.6, Protein 13.1
MUSHROOM - CHIPOTLE SOUP
Make and share this Mushroom - Chipotle Soup recipe from Food.com.
Provided by Mexi-Rosie
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet or pot.
- Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
- Add the chicken broth and let slow boil for 6 minutes in covered pot.
- Add salt and let slow boil for 3 more minutes.
- Add the 3 sprigs of epazote and let rest a little.
- Serve.
Nutrition Facts : Calories 140.4, Fat 10.5, SaturatedFat 1.5, Sodium 641.3, Carbohydrate 6, Fiber 1.1, Sugar 2.7, Protein 6.7
CRISPY GARBANZO BEANS
Provided by Daphne Brogdon
Time 13h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
- Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
- Preheat the oven to 400 degrees F.
- Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
- Let cool to room temp before serving.
GARBANZOS GUISADO
A quick and easy weeknight recipe from a dear Puerto Rican friend. This recipe makes a delicious chunky sauce/stew for white rice. Cube the remaining squash and chop the ham; divide into recipe portions and freeze for later!
Provided by aymeahrens
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, gently brown ham steak.
- Add sofrito, Sazon, and boullion cube, stir.
- Add undrained garbanzo beans plus one can water. Bring mixture to a gentle boil.
- Add butternut squash and simmer, uncovered, until squash is tender. As the squash cooks the sauce will thicken some.
- Serve over hot white rice with slices of avocado.
Nutrition Facts : Calories 96.2, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.1, Sodium 323.1, Carbohydrate 19.2, Fiber 3.6, Sugar 0.9, Protein 3.7
MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP
Make and share this Moosewood Black Bean and Chipotle Soup recipe from Food.com.
Provided by leeners82
Categories Black Beans
Time 40m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in a non-reactive soup pot.
- Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
- Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
- Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
- dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
- If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
- If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
- Top with optional sour cream and cilantro.
Nutrition Facts : Calories 502.5, Fat 15.4, SaturatedFat 2.3, Sodium 71, Carbohydrate 73.8, Fiber 23.4, Sugar 12.3, Protein 21.8
GARBANZO BEAN SALAD WITH TOMATOES AND CHIPOTLE CHILIES
Categories Salad Bean Tomato Side No-Cook Picnic Vegetarian Backyard BBQ Chickpea Winter Chill Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
- Available at Latin American markets and some supermarkets.
CHIPOTLE SOUP II
This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
- Stir in paprika and oregano into the onions; add chicken, cook until done.
- Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
- Bring to a boil, reduce heat, and simmer for 30 minutes.
- Stir in chopped cilantro and lime juice and heating through 1 minute.
- Add salt to taste.
Nutrition Facts : Calories 323.5, Fat 7, SaturatedFat 1.5, Cholesterol 63, Sodium 872.6, Carbohydrate 40.5, Fiber 6.7, Sugar 5, Protein 27.2
GARBANZO, LEEK & PASTA SOUP
This is from Eden Foods. I will use dried shiitakes when I make this, since I always have them in the house.
Provided by dicentra
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium soup pot and sauté the garlic for 1 minute.
- Add leeks and shiitake, and sauté 1 to 2 minutes.
- Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
- Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
- Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
Nutrition Facts : Calories 205, Fat 3.7, SaturatedFat 0.5, Sodium 614.6, Carbohydrate 36.1, Fiber 5.4, Sugar 0.7, Protein 7.3
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
GARBANZO SALAD
Garbanzos or Chickpeas appear frequently on Spanish tables. Here is a marinated salad from "Sabroso" by Noemi Cristina Taylor.
Provided by Acerast
Categories Beans
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a salad bowl.
- Add freshly ground black pepper, to taste.
- Mix well, cover and refrigerate 24 hours.
Nutrition Facts : Calories 237.7, Fat 11.7, SaturatedFat 1.6, Sodium 631.5, Carbohydrate 29, Fiber 6.8, Sugar 1.3, Protein 6.2
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