Garbanzobeanschole Recipes

GARBANZO BEANS (CHOLE)

Steps:

• Sauté onions, add garlic and ginger in ghee.
• Fry for about 5 minutes.
• Add tomatoes, and cumin, coriander, turmeric and chili powders, and salt to taste.
• Cook for another 5 minutes.
• Add garbanzo beans, boil for a few minutes.
• Add garam masala, let mixture simmer.
• Remove from stove.
• Serve garnished with coriander leaves and lemon slices.

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

SAVORY GARBANZO BEANS WITH VEGETABLES

Steps:

• In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
• Cover; cook on High heat setting 4 to 5 hours.
• In 12-inch skillet, heat oil over medium heat. Cook mushrooms, carrots, onions and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir in remaining ingredients.
• Cover; cook on High heat setting 15 minutes to blend flavors.

BAKED GARBANZO BEANS

Steps:

• Preheat the oven to 450 degrees. In a large casserole, warm the olive oil over medium-high heat. Add the onions, garlic, chili, coriander and bay leaves; saute for 5 minutes.
• Drain the garbanzo beans, and add them to the pan, along with the broth, saffron, salt and pepper. Cover, and bring to a boil. Transfer to the oven.
• Bake until the beans are soft and cooked through, 45 to 50 minutes. Season to taste with salt and pepper, and serve.

GARBANZO BEAN SOUP

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

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.

ROASTED GARBANZO BEANS/CHICKPEAS

Steps:

• Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
• Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
• Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
• Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
• Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
• Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

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.

GARBANZO BEAN SANDWICHES

Steps:

• Place beans, water, parsley, walnuts, onion and garlic in food processor or blender. Cover and process until smooth.
• Cut cucumber slices into fourths. Cut each pita bread in half to form 2 pockets; line with lettuce leaves. Spoon 2 tablespoons bean mixture into each pita half. Add tomato, cucumber and dressing.

FAVORITE GARBANZO BEAN SALAD

Steps:

• In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.