Sauteedchickpeasgarbanzos Recipes
ROASTED GARBANZO BEANS/CHICKPEAS
These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 49m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
- Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
- Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
- Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
- Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
- Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.
SAUTEED CHICKPEAS/GARBANZOS
Posted in response to a request. This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and saute onions for 2 minutes, stirring.
- Add garbanzo beans and saute 7 minutes more, stirring frequently.
- Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
- Add drained tomatoes, mix well, and serve.
Nutrition Facts : Calories 363.5, Fat 12.8, SaturatedFat 1.7, Sodium 1055.1, Carbohydrate 53.2, Fiber 10.5, Sugar 3.3, Protein 11.1
COOKED CHICKPEAS OR GARBANZOS (SLOW-COOKER)
Chickpeas you cook yourself are so much nicer than the canned ones. Plus, you can control the salt content. And using the slow cooker makes it fool-proof.
Provided by duonyte
Categories Beans
Time 4h10m
Yield 8 cups
Number Of Ingredients 2
Steps:
- A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
- Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
- Refrigerate for a week, freeze for up to 3 months.
CHICKPEA CURRY (GARBANZOS)
With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.
Provided by SaraFish
Categories Curries
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in olive oil for 3 minutes.
- Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
- Add chickpeas and salt and a tablespoon or so of water.
- Cook and stir about a minute.
- Add tomatoes and cook for 5 minutes, stirring gently.
- Add another spoonful of water if it seems dry or if it's burning or sticking.
- Serve with flatbread and rice.
GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH
This is a healthy, filling dish that's simple to make. I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, and I made a few slight alterations of my own. A note from the authors about chorizo: There are two types: Mexican and Spanish. Mexican is spicy, lashed with ground chili. Spanish is cured, and derives most of its flavor (and color) from smoked paprika. Either will work in this recipe, but Spanish chorizo will work best. I served this with whole wheat biscuits.
Provided by Greeny4444
Categories Spanish
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
- Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
- Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
- Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
- Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
- Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.
Nutrition Facts : Calories 360.1, Fat 11, SaturatedFat 3.4, Cholesterol 17.6, Sodium 739.6, Carbohydrate 51.6, Fiber 8.9, Sugar 2.7, Protein 15.8
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