Garbanzo Stir Fry Recipes
GARBANZO STIR-FRY
This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.
Provided by JDS
Categories Main Dish Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
- Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Fat 7.7 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 216 mg, Sugar 2.3 g
GARBANZO STIR-FRY
This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.
Provided by JDS
Categories Stir-Fries
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
- Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Fat 7.7 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 216 mg, Sugar 2.3 g
SPINACH AND GARBANZO SKILLET
Whipped up by our Test Kitchen, this colorful combination of beans, summer squash, tomatoes and spinach makes a bright addition to any meal. Topped with roasted almonds and served warm, this tasty side dish is sure to be requested often!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet or wok, saute the garlic, basil and pepper in hot oil for 30 seconds. Stir in beans and squash until evenly coated with spices. Cover and cook for 4 minutes, stirring three times. , In a small bowl, combine the cornstarch, water, vinegar and honey until smooth. Stir into bean mixture. Cook and stir for 1-2 minutes or until slightly thickened. Stir in spinach and tomatoes; heat through. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 193 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
CHICKPEA STIR FRY
This was a really happy accident it was a rescue attempt when another recipe went wrong and it was so delicious I had to post it so I could make it again. These are the basic ingredients but I was planning to add a handful of raisins next time I make this.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl mix the chutney, chili sauce, garam masala, chili powder, coriander and cumin to form a paste.
- Heat the oil and fry the paste for one minute.
- Drain the chickpeas and add to the pan, stir very well to coat the chickpeas with oil and spice mix.
- Continue to cook the peas for 5 minutes over a moderate to high heat longer if desired.
- Add the brown rice to the pan and mix well to coat the rice, cook for a further 3 - 4 minutes so the rice is hot and the grains are broken up.
- Serve drizzle with plain yoghurt or sour cream.
Nutrition Facts : Calories 478.1, Fat 17.3, SaturatedFat 2.2, Sodium 614.2, Carbohydrate 69.8, Fiber 11.5, Sugar 0.1, Protein 12.6
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