Curried Garbanzo Beans And Bulgur Lime Salad Recipes

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CURRIED GARBANZO BEANS (CHICKPEAS)



Curried Garbanzo Beans (Chickpeas) image

This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.

Provided by Outta Here

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 teaspoon mustard seeds (black or yellow)
1/2 teaspoon crushed red pepper flakes
1/2 cup shallot, peeled and minced
2 (15 1/2 ounce) cans garbanzo beans
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
salt, to taste
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
  • Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
  • Sprinkle with cilantro and serve.

FAVORITE GARBANZO BEAN SALAD



Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

  • In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

CURRIED GARBANZO BEANS



Curried Garbanzo Beans image

Curried Garbanzo Beans with Indian spices. This dish protein and fiber rich which will keep your tummies happy and satisfied.

Provided by karalinaluna

Categories     Curries

Time 25m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1/2 white onion, chopped
15 ounces garbanzo beans, 1 can
1/2 cup frozen baby peas
1 tablespoon and 1 tsp garam masala, ground
1 tablespoon tikka masala, ground
3 generous dashes smoked paprika
salt and pepper
red chili pepper flakes
2 tablespoons coconut cream
1/2 cup low sodium vegetable broth
1/2 cup low sodium vegetable broth

Steps:

  • Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
  • Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
  • Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
  • Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

BULGUR SALAD WITH GARBANZO BEANS, FETA, AND PLUM TOMATOES



Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes image

Categories     Salad     Tomato     Quick & Easy     Feta     Lemon     Mint     Chickpea     Summer     Parsley     Bulgur     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 12

2 cups water
1 cup bulgur*
1 teaspoon salt
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup diced plum tomatoes
1/2 cup crumbled feta cheese
1/2 cup chopped green onions
1/3 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
2 teaspoons grated lemon peel

Steps:

  • Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve.
  • *Also called cracked wheat; available at natural foods stores and supermarkets.

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