Savory Garbanzo Beans With Vegetables Recipes
MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES
This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a "Cooking Light" magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well.
Provided by kleigh83
Categories Rice
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large non-stick skillet over medium-high heat until hot.
- Add onion and garlic and saute for about 3 minute.
- Then add your basil and next 5 ingredients (the basil through the tomatoes).
- Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
- Then stir in chickpeas and cook for 3 minute.
- Add zucchini. cover and cook for 3 min or until the zucchini is tender.
- Discard the bayleaves.
- Serve hot with rice. Sprinkle with cheese.
SAVORY GARBANZO BEANS WITH VEGETABLES
Slow cooked savory garbanzo beans that are stir with vegetables - a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
SAVORY ROASTED ROOT VEGETABLES
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Provided by mgoblue1
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g
CRISPY CINNAMON GARBANZO BEANS
Provided by Victoria Granof
Categories Bake Cocktail Party Easter Kid-Friendly Quick & Easy Oscars Chickpea Healthy Cinnamon Cookie Small Plates
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- 1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
- 2. Preheat oven to 350°F.
- 3. In a bowl, toss the beans with the vegetable oil and sugar.
- 4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)
- 5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.
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