Garbanzo Bean And Potato Fritters With Red Bell Pepper Harissa Recipes

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GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA



Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa image

Categories     Potato     Side     Fry     Hanukkah     Vegetarian     Chickpea     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

18 ounces white potatoes (about 3 medium)
3/4 cup chopped leek (white and pale green parts only)
1/3 cup chopped fresh cilantro
2 1/4 cups drained canned garbanzo beans (chickpeas; about 1 1/2 15-ounce cans)
3 large garlic cloves
1 1/2 teaspoons ground cumin
1 1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking powder 3 tablespoons plus additional all purpose flour
Vegetable oil (for frying)
Red Bell Pepper Harissa

Steps:

  • Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
  • Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
  • Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
  • Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
  • Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.

SIMPLE GARBANZOS



Simple Garbanzos image

This is a great fix for the period right before grocery day; if you've got a can of chickpeas on hand, you've got a quick and easy snack!

Provided by Shelagh Adam

Categories     Salad     Beans

Time 1h10m

Yield 4

Number Of Ingredients 10

1 (15.5 ounce) can garbanzo beans, drained and rinsed
¼ onion, grated
½ lemon, juiced
1 clove garlic, crushed
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
5 tablespoons olive oil
¼ cup frozen green peas, thawed

Steps:

  • In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 28.9 g, Fat 18.3 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 631.5 mg, Sugar 1 g

POTATO AND RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.

Provided by dojemi

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 teaspoons olive oil
1 medium onion, sliced thin
1 red bell pepper, sliced thin
2 potatoes, peeled and sliced thin
8 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°F.
  • In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
  • Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
  • Transfer to a bowl and set aside.
  • Heat remaining 2 teaspoons of olive oil in the skillet.
  • Add potatoes; season generously with salt and pepper.
  • Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
  • Transfer potatoes to the bowl with the onions and peppers and toss to combine.
  • Return mixture to skillet (add more oil if necessary).
  • Flatten mixture with a a metal spatula.
  • In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Pour over potato mixture; tilt pan to distribute evenly.
  • Bake until set, 15 to 20 minutes.
  • Cut into wedges and serve.

Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3

ALOO CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)



Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry) image

This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.

Provided by grapefruit

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil
1/2 kg potato, boiled and cubed
1 cup garbanzo beans
1 teaspoon cumin seed
1 tablespoon red chili pepper, crushed
1 teaspoon crushed black pepper
1/2 teaspoon nigella seeds
1 teaspoon fennel seed
1/2-1 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 teaspoon salt
1/2 teaspoon turmeric powder
3 -4 tablespoons lemon juice
yellow food coloring

Steps:

  • heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
  • add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
  • add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
  • cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
  • with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
  • mix in lemon juice, stir well.
  • pour into serving dish, garnish with mint leaves and serve.

Nutrition Facts : Calories 300.2, Fat 14.8, SaturatedFat 1.9, Sodium 770.5, Carbohydrate 37.8, Fiber 6.1, Sugar 1.4, Protein 6

RED BELL PEPPER HARISSA



Red Bell Pepper Harissa image

Categories     Condiment/Spread     Hanukkah     Bell Pepper     Winter     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 6

1 1/2 pounds red bell peppers (about 3 large)
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoons salt
3 tablespoons chopped seeded jalapeño chili

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
  • Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)

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Top Asked Questions

How to cook garbanzo beans and peas?
In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour. A quick and easy salad with rotini pasta and vegetables.
What to do with a lot of garbanzo beans?
15 Garbanzo Bean Recipes to Use Up Your Stockpile 1. Chickpea and Pea Shoot Salad. Garbanzo bean salad is a delicious and healthy way to use your chickpeas. This recipe... 2. Chickpea Kale Curry Soup. This nutrient-packed soup — made with garbanzo beans, tomatoes, sweet potato, and kale — is... 3. ...
How to cook with chickpeas and tomatoes?
Add them to the bowl and stir. Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired.
What are the ingredients in garbanzo beans pizza?
This simple pizza crust is made with dry garbanzo beans (soaked overnight), salt, and either tapioca flour or arrowroot starch. Add tomato sauce and veggies for a healthy, plant-based meal!

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