Garbanzosincoconutmilk Recipes

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COCONUT CURRY GARBANZO BEANS RECIPE



Coconut Curry Garbanzo Beans Recipe image

Coconut curry garbanzo beans is a flavorful healthy recipe. This chickpea dish is vegetarian, vegan, gluten-free, and tastes amazing served over rice!

Provided by Amanda Finks

Categories     Dinner     Entree     Main Dish

Time 40m

Number Of Ingredients 14

1 tbsp. coconut oil, (or your favorite cooking oil)
1 medium onion, (chopped)
1 medium sweet bell pepper, (chopped)
1 tsp. ground coriander
1 tsp. sugar
½ tsp. salt
¼ cup red curry paste
2 tbsp. tomato paste
1 tsp. grated ginger root
3 garlic cloves, (minced)
2 (15 oz.) cans garbanzo beans, (drained and rinsed)
1 (15 oz.) can coconut milk
Optional: cayenne pepper to taste - I used ¼ tsp.
Cooked rice for serving

Steps:

  • In a large skillet, heat oil over medium heat. Add the onion and bell pepper. Cook for 8 minutes, stirring occasionally.
  • Stir in the coriander, sugar, salt, red curry paste, tomato paste, ginger, and garlic. Cook for 2 minutes.
  • Stir in the garbanzo beans, coconut milk, and optional cayenne pepper. Simmer uncovered for 20 to 30 minutes.
  • Serve over cooked rice.

Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 271 kcal, Carbohydrate 27.6 g, Protein 9.3 g, Fat 13.7 g, SaturatedFat 10.4 g, Fiber 6.7 g

SIMPLE GARBANZOS



Simple Garbanzos image

This is a great fix for the period right before grocery day; if you've got a can of chickpeas on hand, you've got a quick and easy snack!

Provided by Shelagh Adam

Categories     Salad     Beans

Time 1h10m

Yield 4

Number Of Ingredients 10

1 (15.5 ounce) can garbanzo beans, drained and rinsed
¼ onion, grated
½ lemon, juiced
1 clove garlic, crushed
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
5 tablespoons olive oil
¼ cup frozen green peas, thawed

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

GARBANZO CUCUMBER SALAD



Garbanzo Cucumber Salad image

This crisp, refreshing salad is great for a barbecue or potluck.-Sharon Semph, Victorville, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons canola oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

  • In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.

Nutrition Facts :

GARBANZOS IN COCONUT MILK



Garbanzos in Coconut Milk image

This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine. Turmeric gives the dish a yellow color that darkens with cooking. This is better the second day, when the flavors have blended. For a change, you can substitute any other bean for garbanzos.

Provided by Valeria

Categories     Curries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups cooked chickpeas or 2 cups canned chick-peas, drained
1 tomatoes, chopped
4 whole cloves or 1/8 teaspoon ground cloves
2 -3 garlic cloves, mined
1 1/2 cups coconut milk
1 1/2 teaspoons ground turmeric
1/2 teaspoon salt

Steps:

  • Combine all ingredients in medium saucepan.
  • Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
  • Serve with rice.

Nutrition Facts : Calories 371, Fat 13.4, SaturatedFat 11.6, Sodium 464.4, Carbohydrate 59.8, Fiber 4.5, Sugar 38.7, Protein 5.2

COLD GARBANZO AND CUCUMBER SALAD



Cold Garbanzo and Cucumber Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 9

3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cups canned garbanzo beans, drained
5 pickling cucumbers or Kirbies, peeled and diced
1 medium red onion, diced
2 tomatoes, peeled, seeded, and diced
1 bunch fresh basil, chopped

Steps:

  • Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

BAKED GARBANZO BEANS



Baked Garbanzo Beans image

Provided by Amanda Hesser

Categories     dinner, casseroles, one pot, main course, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil
2 medium onions, thinly sliced
6 garlic cloves, finely sliced
1 dried chili, mild or spicy
1 tablespoon coriander seeds
2 bay leaves
3 cups garbanzo beans (chickpeas), soaked 24 hours at room temperature
5 to 6 cups vegetable broth
10 saffron threads
1 tablespoon kosher salt or more to taste
1/4 teaspoon freshly ground white pepper or more to taste

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.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 19 grams, Carbohydrate 69 grams, Fat 24 grams, Fiber 13 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 854 milligrams, Sugar 12 grams

CHICKEN WITH ONIONS AND GARBANZO BEANS



Chicken with Onions and Garbanzo Beans image

Categories     Chicken     Onion     Sauté     High Fiber     Wheat/Gluten-Free     Chickpea     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons olive oil
3 large onions, chopped
3 tablespoons chopped garlic
2 teaspoons ground ginger
1 teaspoon turmeric
1/4 teaspoon ground saffron
1 3- to 4-pound chicken, cut into 8 pieces
3 cups water
3 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
1/2 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro

Steps:

  • Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter.
  • Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.

CALYPSO PORK 'N' GARBANZOS



Calypso Pork 'n' Garbanzos image

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

1 pound pork tenderloin, cut into 1-inch pieces
1 tablespoon chili powder
3 tablespoons olive oil, divided
1 cup julienned sweet red pepper
3/4 cup chopped onion
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup salsa
1 teaspoon salt

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.

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