Sauted Garbanzo Beans Recipes

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.

GARBANZO STIR-FRY

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.

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.

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.

ROASTED GARBANZO BEANS AND GARLIC WITH SWISS CHARD

Steps:

• Garbanzo beans:
• Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
• Chard:
• Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
• Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

ROASTED SPICY GARBANZO BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
• Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.

SAUTEED CHICKPEAS/GARBANZOS

Steps:

• In a large skillet, heat oil and saute onions for 2 minutes, stirring.
• Add garbanzo beans and saute 7 minutes more, stirring frequently.
• Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
• Add drained tomatoes, mix well, and serve.

GARBANZO BEANS CHICKPEA SALAD

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!

EASY SAUTEED GREEN BEANS

Steps:

• Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain., In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

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.

SAUTéED ZUCCHINI & CHICKPEAS

Steps:

• Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
• Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
• Add the chickpeas.
• Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
• To transport: Cool then place in an airtight container.
• To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
• Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.