Garbanzo Cakes With Tomato Sauce Recipes

GARBANZO CAKES WITH TOMATO SAUCE

Steps:

• Process crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl. Add cheese; mix just until blended. Shape into 12 patties, using about 1/4 cup for each.
• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add 6 patties; cook 5 min. on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining patties.
• Meanwhile, slice remaining onion. Cook in medium skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender, stirring frequently. Stir in tomato sauce. Add cinnamon stick. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. Remove and discard cinnamon stick.
• Serve patties topped with sauce and cilantro.

ORANGE SPICE GARBANZO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
• Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

GARBANZO TOMATO PASTA SOUP

Steps:

• Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

QUICK AND EASY GARBANZO AND TOMATO PASTA

Steps:

• Cook rotini according to package directions.
• While pasta is cooking, heat oil in non stick pan, add onions and cook until lightly browned.
• Add in tomatoes, beans, and seasonings.
• Reduce heat, cover and simmer at least 5 minutes or until pasta is ready (or until everyone is home for dinner).
• Toss pasta with sauce and sprinkle with the grated parmesean cheese.
• EAT!

GARBANZO BEAN TOMATO SALAD

Steps:

• In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

CHICKPEAS IN TOMATO SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
• Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
• Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.

CRAB CAKES WITH TOMATO CREAM SAUCE

Steps:

• Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended. Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)
• Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.
• Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges.