Lamborchickenandgarbanzosoup 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

CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND SMOKED PAPRIKA

Intensely flavored chicken breasts. Attractive, colourful one dish meal. Best prepared in advance, but cooked last minute, making it an ideal dish for entertaining. Prep time includes marinating time. Adapted from Bon Appetit, May 2008.

Provided by one_of_t2

Categories     One Dish Meal

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 11



Chicken Breasts With Garbanzo Beans, Tomatoes and Smoked Paprika image

Steps:

  • Ideally prepare several hours or all day in advance for flavours to marinate.
  • Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
  • Mix 1/2 of spice mixture with olive oil. Set other half aside.
  • Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
  • In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
  • Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
  • When you are ready to cook, preheat oven to 450 degrees.
  • Place chicken in a pan and pour the bean mixture over and around it.
  • Roast chicken until thoroughly cooked (about 20 minutes).
  • Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
  • If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.

Nutrition Facts : Calories 405.6, Fat 10.6, SaturatedFat 1.8, Cholesterol 69.7, Sodium 419.5, Carbohydrate 42.9, Fiber 7.2, Sugar 7.6, Protein 36.2

8 garlic cloves (chopped)
2 tablespoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dry crushed red pepper
1/4 cup extra virgin olive oil
1 cup low-fat plain yogurt
2 (15 ounce) cans garbanzo beans (chickpeas, drained)
3 cups cherry tomatoes (cut in half)
2 cups frozen corn
8 skinless chicken breast halves
1 cup fresh cilantro (chopped, divided)

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



Garbanzo, Leek & Pasta Soup image

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

2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup leek, white and green part, well cleaned, chopped
1/4 cup sliced shiitake mushroom
1 1/2 cups vegetable stock, recipe
1 1/2 cups water
1 (15 ounce) can chickpeas
1/2 cup elbow macaroni
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper (to taste)
2 tablespoons fresh parsley, minced for garnish

GARBANZO BEAN DIP W/MEYER LEMON AND ROSEMARY

Make and share this Garbanzo Bean Dip W/Meyer Lemon and Rosemary recipe from Food.com.

Provided by Wok With You

Categories     Lunch/Snacks

Time 15m

Yield 1 4 cups, 4 serving(s)

Number Of Ingredients 10



Garbanzo Bean Dip W/Meyer Lemon and Rosemary image

Steps:

  • Combine ingredients (except for oil) in food processor. Pulse until smooth. Slowly add olive oil. Store dip in the refrigerator until ready to serve. Serve with baked pita chips or crostini.

Nutrition Facts : Calories 458.7, Fat 29.2, SaturatedFat 4, Sodium 975.8, Carbohydrate 41.9, Fiber 8.2, Protein 9.2

3 cups garbanzo beans, drained
1 tablespoon fresh garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup fresh meyer lemon juice
1 teaspoon meyer lemon zest
1 -2 teaspoon fresh rosemary leaf, chopped
1/2 cup olive oil

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