Cheesy Chick Peas Garbanzos And Vegetables Recipes

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES

Vegetarian Sheet Pan Dinner with Chickpeas and Veggies image

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

Provided by Kim

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans chickpeas, rinsed and drained
½ butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, diced
1 sweet potato, peeled and cut into 1-inch cubes
2 large carrots, cut into 1 inch pieces
3 medium russet potatoes, cut into 1-inch pieces
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground fennel seeds
1 teaspoon dried rubbed sage
2 green onions, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g

MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES

Mediterranean Chickpeas (Garbanzo Beans) With Vegetables image

This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a "Cooking Light" magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well.

Provided by kleigh83

Categories Rice

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup onion, diced
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/8 teaspoon salt
2 bay leaves
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups zucchini, diced
2 cups cooked long-grain rice, hot
1/4 cup grated fresh parmesan cheese

Steps:

Heat oil in a large non-stick skillet over medium-high heat until hot.
Add onion and garlic and saute for about 3 minute.
Then add your basil and next 5 ingredients (the basil through the tomatoes).
Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
Then stir in chickpeas and cook for 3 minute.
Add zucchini. cover and cook for 3 min or until the zucchini is tender.
Discard the bayleaves.
Serve hot with rice. Sprinkle with cheese.

CHEEZY ROASTED CHICKPEAS

Cheezy Roasted Chickpeas image

Crispy, savory, healthy snack! The nutritional yeast flakes add the "cheesy" flavor. This is from the Vegan Lunchbox cookbook.

Provided by Serah B.

Categories Lunch/Snacks

Time 35m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (15 ounce) can chickpeas or 1 1/2 cups cooked chickpeas
1 tablespoon vegetable oil (I use coconut oil or peanut oil)
1 1/2 teaspoons nutritional yeast (I use more)
1/2 teaspoon salt

Steps:

Preheat oven to 400°F.
Toss chickpeas with oil, salt and nutritional yeast until well coated.
Spread evenly in one layer on baking sheet.
Bake for 30 minutes, stirring occasionally, until crisp. (After about 30 minutes, chickpeas will be crisp on the outside and soft on the inside. If you like them crisp all the way through, cook an extra 5-10 minutes).

Nutrition Facts : Calories 161, Fat 4.7, SaturatedFat 0.6, Sodium 609.3, Carbohydrate 24.6, Fiber 5, Protein 5.8

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