Garbanzotacos Recipes

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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

GARLIC GARBANZO BEAN SPREAD



Garlic Garbanzo Bean Spread image

My friends and family always ask me to make it. I guarantee you'll be asked for the recipe. -Lisa Moore, North Syracuse, New York

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 8

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup olive oil
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 green onion, cut into 3 pieces
1 to 2 garlic cloves, peeled
1/4 teaspoon salt
Assorted fresh vegetables and baked pita chips

Steps:

  • In a food processor, combine the first 7 ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips.

Nutrition Facts : Calories 114 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

VEGETARIAN CHICKPEA TACOS



Vegetarian Chickpea Tacos image

Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!

Provided by Dana D

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 15m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans chickpeas, drained and rinsed
¾ cup water
1 (1 ounce) package taco seasoning mix (such as Taco Bell®)
8 taco shells

Steps:

  • Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
  • Divide chickpea filling evenly among taco shells.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 55.3 g, Fat 7.8 g, Fiber 7.5 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 1054.1 mg, Sugar 1.6 g

GARBANZO TACOS



Garbanzo Tacos image

This is a wonderful recipe that I've had tucked into my cookbook for years - I wish I knew where it originally came from! The garbanzo beans (also known as chickpeas) are an amazing meat stand-in; honestly, you don't even miss the grease once you give these a try! This is also a very cost-effective and easy way to prepare a meal, since garbanzos are cheap and readily available. I realize this is so simple as to border ridiculous, but it's so good, you just might forgive me! :)

Provided by Lena6135

Categories     Lunch/Snacks

Time 20m

Yield 10 tacos, 4-6 serving(s)

Number Of Ingredients 3

2 (15 ounce) cans garbanzo beans
1 (1 1/4 ounce) packet taco seasoning
10 tortillas or 10 hard taco shells

Steps:

  • Drain the garbanzo beans, reserving the liquid of one can. Rinse the beans briefly under cool running water in a strainer.
  • Pour the beans and the reserved bean liquid into a large skillet.
  • Add the taco seasoning.
  • Stir and let simmer approximately 10-15 minutes. Mash 1/4 - 1/3 of the beans while cooking to thicken the mixture, if desired (they stay put in tortillas better this way).
  • Use the garbanzos just like you would taco meat. Try tortillas and pile it high with lettuce, tomato, salsa, and cheese, or make a figure-friendly taco salad.

Nutrition Facts : Calories 815.7, Fat 16, SaturatedFat 3.5, Sodium 2463.6, Carbohydrate 142.9, Fiber 16.4, Sugar 5, Protein 25

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)



Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

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

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

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.

CRUNCHY ROASTED CHICKPEA TACOS



Crunchy Roasted Chickpea Tacos image

Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 6 tacos

Number Of Ingredients 16

Two 15-ounce cans chickpeas, rinsed, drained and patted dry
1 tablespoon olive oil or neutral oil
2 teaspoons ground cumin
1 teaspoon garlic salt, or 1/4 teaspoon garlic powder mixed with 3/4 teaspoon kosher salt
Kosher salt and freshly ground black pepper
1 small red or yellow onion, thinly sliced
3 radishes, thinly sliced
1/3 cup red wine vinegar, white wine vinegar or apple cider vinegar
1 tablespoon sugar
1/4 cup tahini
Juice of 1 lime or lemon
1 teaspoon hot sauce
1 orange
1 avocado, pitted and peeled
Six 6-inch flour or corn tortillas
1/3 cup corn nuts or corn chips or tortilla chips, crushed

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
  • While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
  • Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
  • Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
  • Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
  • Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.

SPANISH GARBANZOS



Spanish Garbanzos image

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

1 lb dried garbanzo beans (washed and sorted)
1/2 lb raw bacon, chopped
1 large onion, chopped
3 -4 lbs country-style boneless pork ribs, cut in chunks
2 linguica sausage, cut in chunks
1 cup white rice
1 small head cabbage, cut in quarters and then cut the quarters in half
Tabasco sauce (optional)

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

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

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