GARBANZO BEANS CHICKPEA SALAD
Loaded with garbanzo beans, fresh vegetables, and feta cheese, Chickpea Salad is a healthy dish packed with proteins.
Provided by Izzy
Time 5m
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
- In a large bowl, mix together the rest of the ingredients.
- Add the salad dressing. Toss to coat. Serve and enjoy!
GARBANZO MINESTRONE
Steps:
- Put beans in a stock pot. Add extra virgin olive oil and flour. Stir mixture and cover. Add pork rind. Cover mixture with water. Cook for 1 1/2 hours over medium-low heat. Skim off impurities if necessary.
- Saute onions, garlic, sage, rosemary and celery leaves in 1 tablespoon olive oil over low flame, about 10 minutes. Add them to pot of garbanzo beans after beans have cooked for 1 1/2 hours. Chop celery stalks and add to pot. Add potato, carrots, broccoli rabe, leeks and cabbage to pot. Simmer for 1 1/2 hours. Skim to remove impurities if necessary. Add additional water if soup is too thick. Soup is done when beans are tender and potatoes are no longer solid. Season with salt and pepper. Soup can be served with olive oil, toasted bread and Parmesan cheese if desired.
CALYPSO PORK 'N' GARBANZOS
Cutting onion and sweet pepper in two different ways to combine in two different dishes is one secret to speedy prep time, reports Ellen Burr of Los Angeles, California. "I can prepare both an entree and a tasty vegetable side in little time, with little effort," she says. TIP: To round out the meal, serve over rice or with crusty bread.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the pork in a large bowl; sprinkle with chili powder. Drizzle with 1 tablespoon oil; toss to coat. In a large skillet, brown pork in remaining oil over medium heat for 5-6 minutes or until no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and onion for 3-4 minutes or until crisp-tender. Stir in the beans, salsa, salt and pork; cook for 3-4 minutes or until heated through.
Nutrition Facts : Calories 362 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein.
SIMPLE GARBANZOS
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
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
SPANISH GARBANZOS
I first tried this recipe while traveling in Chile. I later found that it originated in Spain and migrated over to Chile. The Chilean version is a little different than the original Spanish one but I personally prefer it. Be prepared - it's a rich dish and rather time consuming, but perfect for a cold winter evening.
Provided by NannyMarvel
Categories One Dish Meal
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the garbanzo beans, bacon and onion in a stockpot. Cover with two inches of water. Bring to a boil, turn heat down and simmer until the garbanzo beans are just starting to get tender (about 1 to 1 1/2 hours).
- Add pork chunks and linquica chunks to the pot. Add more water to cover the contents to about 1 inch above. Stir, cover the pot and simmer until the meat is done (1 to 1 1/2 hours). Add more water during cooking, if necessary) to keep it about 1 inch above contents.
- Add salt and pepper to taste. Add the rice to the pot with 2 more cups of water and stir. Place the cabbage on top, sprinkle with Tabasco sauce, cover and simmer for 30 minutes. Let sit off heat for 20 minutes before serving.
- Serve with a bottle of Tabasco sauce and a bowl of olive oil on the table. A loaf of good crusty French bread and a nice red wine makes an unforgettable meal.
Nutrition Facts : Calories 919.9, Fat 34.7, SaturatedFat 10.8, Cholesterol 193.5, Sodium 509.6, Carbohydrate 80.6, Fiber 17.4, Sugar 13, Protein 70
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