Garbanzo Bean And Potato Fritters With Red Bell Pepper Harissa Recipes

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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

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.

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.)

POTATO AND RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 7

1 tablespoon olive oil
1/2 medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 russet potatoes (about 1 pound), peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
  • Heat remaining 2 teaspoons oil in 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. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
  • In a large bowl, beat eggs with rosemary, 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 260 g, Fat 14 g, Fiber 2 g, Protein 15 g

GARBANZO BEAN AND SWEET PEPPER SALAD



Garbanzo Bean and Sweet Pepper Salad image

I tasted this delicious salad last year at a summer potluck and convinced the chef to part with the recipe. Sometimes I'll boil one cup gemelli pasta (corkscrew) and toss it in with the other ingredients to "stretch" the salad for potlucks, picnics, etc. Marinating is necessary to allow the flavors to mingle.

Provided by COOKGIRl

Categories     Beans

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 medium red sweet bell peppers, roasted and skinned or 1 (7 ounce) jar roasted sweet red peppers, drained
4 cups cooked garbanzo beans (about 1 1/2 cups dry or equivalent canned beans, rinsed well and drained) or 2 cups cooked garbanzo beans and 2 cups kidney beans
1/2 cup sliced green onion
1/2 cup finely chopped celery
2 tablespoons capers, drained
1 -2 garlic clove, minced
3 tablespoons chopped of fresh mint, NOT dried
3 tablespoons olive oil (NO substitution)
3 tablespoons lemon juice (or 3 tablespoons combination of lemon juice and vinegar) or 3 tablespoons white wine vinegar (or 3 tablespoons combination of lemon juice and vinegar)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
lettuce leaves (optional) or baby spinach leaves (optional)

Steps:

  • In a large non-reactive bowl combine vegetables, beans and capers.
  • In screw-top glass jar or glass measuring cup combine the remaining ingredients and shake or blend well.
  • Pour over bean mixture. Toss well to coat.
  • Cover and chill at least 4 hours.
  • Serve on a bed of lettuce leaves or spinach leaves, if desired.

Nutrition Facts : Calories 268.9, Fat 8.8, SaturatedFat 1.2, Sodium 621.9, Carbohydrate 40.7, Fiber 8.5, Sugar 2.2, Protein 8.8

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