GARBANZO TACOS
This is a wonderful recipe that I've had tucked into my cookbook for years - I wish I knew where it originally came from! The garbanzo beans (also known as chickpeas) are an amazing meat stand-in; honestly, you don't even miss the grease once you give these a try! This is also a very cost-effective and easy way to prepare a meal, since garbanzos are cheap and readily available. I realize this is so simple as to border ridiculous, but it's so good, you just might forgive me! :)
Provided by Lena6135
Categories Lunch/Snacks
Time 20m
Yield 10 tacos, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Drain the garbanzo beans, reserving the liquid of one can. Rinse the beans briefly under cool running water in a strainer.
- Pour the beans and the reserved bean liquid into a large skillet.
- Add the taco seasoning.
- Stir and let simmer approximately 10-15 minutes. Mash 1/4 - 1/3 of the beans while cooking to thicken the mixture, if desired (they stay put in tortillas better this way).
- Use the garbanzos just like you would taco meat. Try tortillas and pile it high with lettuce, tomato, salsa, and cheese, or make a figure-friendly taco salad.
Nutrition Facts : Calories 815.7, Fat 16, SaturatedFat 3.5, Sodium 2463.6, Carbohydrate 142.9, Fiber 16.4, Sugar 5, Protein 25
VEGETARIAN CHICKPEA TACOS
Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!
Provided by Dana D
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
- Divide chickpea filling evenly among taco shells.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 55.3 g, Fat 7.8 g, Fiber 7.5 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 1054.1 mg, Sugar 1.6 g
GARBANZO BREAD
Make and share this Garbanzo Bread recipe from Food.com.
Provided by Vino Girl
Categories Yeast Breads
Time 2h10m
Yield 1 One Pound Loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put ingredents in machine in order recommended by the manufacturer.
- Select Basic Wheat Cycle, Light Setting - or equivalent.
Nutrition Facts : Calories 138.4, Fat 2, SaturatedFat 0.2, Sodium 352.9, Carbohydrate 26.7, Fiber 4.7, Sugar 0.1, Protein 5.4
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.
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
CRUNCHY ROASTED CHICKPEA TACOS
Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 6 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
- While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
- Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
- Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
- Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
- Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.
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 GUACAMOLE
This healthy dip is a cross between hummus and guacamole - the best of both combined into one. It is from Cooking Light. Cook time is for chilling.
Provided by Chris from Kansas
Categories Beans
Time 40m
Yield 1 3/4 cups
Number Of Ingredients 10
Steps:
- Drop garlic through food chute with food processor on; process until minced.
- Add beans and lemon juice; process 20 seconds.
- Add 1/3 cup onion, avocado, green chilies, salt and pepper; pulse 5 times or until mixture is chunky.
- Transfer mixture to a bowl.
- Stir in tomato and green onions.
- Chill for 30 minutes.
- Serve with tortilla chips.
GARBANZO SALAD
In an effort to get my husband to eat healthier meals that include vegetables, I came up with this little salad. I hope you enjoy it as much as we do!
Provided by canarygirl
Categories Peppers
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss everything together in a salad bowl and serve.
- Another variation is to add a 1 lb box of cooked and cooled pasta to the salad. Prepare the same way, and toss all together.
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