Recipezaar: Chickpeas/Garbanzos,Vegetables recipes

Kale and Chickpea Soup

Mon, 20 Oct 2008 18:58:37 -0400

Gourmet. November 2004. They serve this as a first course, but I would eat it as a main dish. -- posted by dicentra

Chickpea Stew With Spinach and Chorizo

Thu, 23 Oct 2008 18:54:18 -0400

Sergi Millet in Food & Wine 2006: an entire year of recipes ---------- This stew, like many in Catalonia, starts with a sofrito, a thick sauce made with onions and tomatoes. Once you get the ingredients in the pot, theres not much to do besides enjoy the aroma wafting from this hearty stew as it slowly cooks. ---------- If you follow the recipe as written, allow for overnight soaking and 2.5 hours cooking of the chickpeas. If you use canned chickpeas instead, just throw them in at the proper time of the recipe. I used canned. Also, keep in mind that the chorizo is an active flavor ingredient, so you want some strong flavor: I used up leftover chicken and bacon instead, so I added some extra of the spices plus some cayenne to boost the flavoring of the bacon. I also threw a julienned potato in, but make sure it has time to cook. Frozen spinach works fine -- posted by Miss Emma

Peanut Butter Pea Sandwich

Fri, 24 Oct 2008 00:02:14 -0400

I'm not sure how I came to create it but it has many variations and it is a very good way to start my day, with a little bit of fruit on the side, or it makes a nice lunch with a salad 350 calories apprx *a wonderful variation is to use less peas, chickpeas, and raisins and to put a T of frozen vanilla yogurt or ice cream in the sandwich, ontop of the peas. Even if it melts before you eat it, it adds a nice flavor -- posted by Kate the Magnificent

Easy Pea-Sy Burrito

Fri, 24 Oct 2008 00:23:35 -0400

Very healthy and super easy to make. Full of fiber and protein. It has 230 calories. -- posted by Kate the Magnificent

Chickpea Tuna Salad

Fri, 31 Oct 2008 19:30:51 -0400

This is a very simple salad its a meal in it self, you can do so many things with it. You can have it cold for the summer, or hot in the winter. You can change the chickpeas and use blackeye-peas instead, I do that often. Its the kind of salad you can add just about anything you want to it1!!! You cant go wrong with it. So, whether its winter or summer, just enjoy!!!!!!!! -- posted by Mia #3

Vegetable Fritto Misto With Lemon Mayonnaise

Thu, 06 Nov 2008 22:13:57 -0500

Recipe is by Giada De Laurentiis. I haven't seen the show it was on since we don't have cable tv anymore. Food TV is about the only thing I really miss. I did alter her recipe a bit to add an egg wash. I tried it without it and the flour just fell off in the oil. -- posted by Jess4Freedom

Kale Soup

Sun, 09 Nov 2008 00:25:16 -0500

an experiment -- posted by Chef #484405

African Peanut Stew

Sun, 09 Nov 2008 02:07:55 -0500

I first had this stew at a restaurant in Rochester, NY, and when I moved away, spent years recreating it! Delicious with a lovely hearty bread, or with rice cooked in the stew (about 3/4 cup brown rice added with the sweet potatoes and carrots). -- posted by Lizzymommy

Artichoke, Garbanzo, & Spinach Pasta Salad

Mon, 10 Nov 2008 22:49:46 -0500

This is an old standby that we use here at the "home" and amazingly, the residents, eat it but they leave out a little of the spinach. Found this in a drawer with the ingredient quantities, as we use more of each, but I don't know from where it came. This is easy and with some chicken and some fruit, the meal is complete. Didn't account for chilling time. -- posted by Manami

Roasted Red Pepper Hummus With Pine Nuts

Mon, 10 Nov 2008 23:44:19 -0500

I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but Ive found that the addition of a freshly roasted red bell pepper and as much of the juice as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories. -- posted by Lizzymommy

Couscous Salad

Tue, 11 Nov 2008 23:01:57 -0500

A quick little couscous salad that I threw together for myself and my DH. Served it as an accompaniment to chicken. -- posted by Taris Flashpaw

Curried Chickpeas over Rice

Thu, 27 Nov 2008 00:33:00 -0500

This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish. -- posted by Chef Ri

Spicy African Peanut Soup With Chickpeas

Thu, 27 Nov 2008 00:50:57 -0500

After searching on zaar for a similar soup with no success, I found this gem on the cook's recipes website. I can't wait to make a batch for the cold autumn nights we've been having! The type of broth you use is up to you, but I'll be using veggie broth to make this soup vegetarian. You can use creamy peanut butter for a smooth texture or crunchy for a bit of extra bite. Enjoy! -- posted by Hadice

African Peanut Stew

Wed, 03 Dec 2008 23:54:22 -0500

Stuffed Aubergines

Sun, 07 Dec 2008 01:46:34 -0500

Aubergines filled with chickpeas, raisins and a lightly spiced couscous -- posted by Vegan Kid

Chickpea Stew Scented Wtih Lemon and Cumin

Tue, 09 Dec 2008 00:07:45 -0500

Cooking Light Oct 2003 "The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances the spicy sauce." -- posted by dicentra

Fruited Chicken Stew

Tue, 09 Dec 2008 01:16:53 -0500

Hearty stew that goes well with a thick slice of crusty bread -- posted by Brooke the Cook in WI

Fresh Garden Salsa

Sun, 14 Dec 2008 00:40:18 -0500

I have no idea where this recipe came from it has been passed on through the family for years. This is a salsa like you have never had before and quite addicting. Hope you like it! Cooking time is refridgeration time. Use Rotelle tomatoes for chopped tomatoes and chilies. -- posted by Camaro Chic

Indian Cauliflower Curry Stew

Wed, 17 Dec 2008 12:12:41 -0500

A curry-seasoned vegetable dish that's so substantial and flavorful your family won't miss the meat. ;) A very easy to make stew that owes its complex flavor to spicy, fresh ginger and traditional Indian curry. GoodHousekeeping Magazine, January 2009 edition. -- posted by Manami

Golden Chickpea and Potato Curry

Sun, 21 Dec 2008 00:49:24 -0500

This is based on a mild vegetarian curry I found online several years ago on a Seventh-Day Adventist website. I have also prepared it by adding an 8-ounce package of diced, baked tofu. It is excellent served either by itself or on a bed of cooked brown rice. It also can be prepared ahead of time, as the flavors improve if allowed to blend overnight. -- posted by doobtones #2

Rich Nut & Chickpea Chili

Tue, 23 Dec 2008 15:39:48 -0500

Rich tasting vegetable vegetarian chili to chase away the cold in Winter. You can use soy protein crumbles as well. -- posted by Amberngriffinco

Julie's Pretty Antipasto Salad

Mon, 29 Dec 2008 22:43:25 -0500

I like to serve this salad for picnics and buffet parties with Italian dressing on the side. You can make it up a day or two ahead to save time on the big day. See my note below before you buy the deli meats and cheese. -- posted by puppitypup

Chickpea Flatcake With Honey Roasted Vegetables

Tue, 30 Dec 2008 00:16:53 -0500

This looks interesting and different. I am guessing you could fairly easily mix up the sort of veg you are roasting for the dish. I found it in the 2008 copy of 'Vegetarian Christmas' special put out by the BBC Good Food Magazine. -- posted by Sarah_Jayne

Okra & Chickpea Tagine

Thu, 01 Jan 2009 14:44:18 -0500

This spiced dish is full of Moroccan flavour and can be made in a tagine or in a large saucepan. This healthy recipe can be made vegetarian (vegan, actually) and is low in fat and calories. It is from "EatingWell Magazine". You can play around with this recipe; I like to add a cup of sliced mushrooms! -- posted by blucoat

Chickpea, Potato, and Cabbage Curry

Thu, 08 Jan 2009 18:54:34 -0500

This is one of our favorite Madhur Jaffrey recipes from her wonderful book "From Curries to Kebabs: Recipes From the Indian Spice Trail". We like this with steamed basmati and parathas. My honey likes leftovers cold in his lunch. I use young green cabbage for this, and sometimes if I'm distracted I will use rinsed, canned chickpeas. I have used habanero and scotch bonnet peppers, and also red pepper flakes, it all depends on your personal taste, and what's available at the grocery. The preparation times do not include the chickpea soak/cook time. -- posted by Chef Edlear

Joan Nathan's Favorite Falafel

Sun, 11 Jan 2009 22:50:47 -0500

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours. -- posted by blucoat

5 Bean Salad

Tue, 13 Jan 2009 20:15:02 -0500

This is a very easy, high fiber salad with a healthy homemade dressing. I often serve this on a bed of lettuce and the dressing is enough for the greens. You can add as many vegetables as you want to the salad and it is much more filling than a green salad alone. -- posted by MollytheCubanChef

Easy Cheesy Tomato Potato Chickpea Soup!

Fri, 16 Jan 2009 17:51:46 -0500

Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born! -- posted by Kerfuffle-Upon-Wincle

Pasta E Fagioli

Tue, 20 Jan 2009 15:27:35 -0500

My favorite of all Italian soups. I have prepared several variations. This one with bacon and chick peas (you can substitute canellini beans) is high on the list. -- posted by KathyP53

Sautéed Squid and Merguez With Rocket Salad

Thu, 22 Jan 2009 14:13:34 -0500

Here's a fab French / Algerian 'Fusion' salad! It is packed full of vibrant flavours that compliment each other & makes a great lunch. You could also serve as a starter in smaller portions! Make it a bit quicker by using tinned garbanzo beans. -- posted by Um Safia

Moroccan Mushrooms

Mon, 26 Jan 2009 00:40:12 -0500

A quick and easy Moroccan veggie meal. Perfect served with couscous. -- posted by English_Rose

Gingery Chickpeas in Spicy Tomato Sauce

Mon, 26 Jan 2009 01:17:52 -0500

One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes. -- posted by appleydapply

Turkey, Mushroom and Chickpea Sauce (Crock-Pot)

Tue, 27 Jan 2009 02:05:56 -0500

This was great over brown rice -- but I think it would also be wonderful plain or over whole wheat pasta. Recipe source: The Healthy Slow Cooker -- posted by ellie_

Coconut Curried Chickpeas, Cauliflower, and Spinach

Thu, 29 Jan 2009 15:49:53 -0500

This is my FAVORITE recipe!!!! It's healthy, ridiculously tasty, and takes less than 15 minutes to cook. It has the added bonus of being vegetarian, but it's just so good that I'll feed it to anyone and everyone! I got the recipe from Vegetarian Times, the original may be found at http://www.vegetariantimes.com/recipes/7747. We've eaten this with rice, wheat tortillas, or by itself. Basically we just can't stop eating it! Just a warning to all those gringos out there, it's a little bit spicy. ;) In case zaar can't find all the ingredients, the basic nutritional info per serving is: 34 cal/14g protein/13g total fat/11g fiber/46g carbs -- posted by EmJoMay

Veggie Pita Wrap

Fri, 30 Jan 2009 00:01:23 -0500

Chef Michael Smith -- posted by FrVanilla

Caleb's Sausage, Kale & Chickpea Soup

Fri, 30 Jan 2009 13:43:14 -0500

My brother-in-law made this soup for us & it was AMAZING!!! I think he got it from a Canadian Living Magazine....sooo yummy! You could use hot & spicy italian sausage or garlic sausage, etc...the possibilities are endless. -- posted by um-um-good

Cuban Garbanzo Beans

Mon, 02 Feb 2009 11:40:03 -0500

Just came back from our first trip together and we went to Cuba. Had a dish very similar to this every morning with eggs. Came home and looked at a few recipes and decided to incorporate them. This is what I got... and LOVED IT! A tasty combination of smokey and sweet. -- posted by Stormy Nights in Canada

Chickpea & Feta Veggie Burgers

Tue, 03 Feb 2009 01:58:01 -0500

This is a great veggie burger recipe with a Middle Eastern twist. It's fom Carol McManus, owner of the Martha's Vineyard cafe, "Espresso Love". and was printed in her lovely cookbook, "Table Talk - Food, Family, Love". -- posted by blucoat

Squash and Chickpea Moroccan Stew

Fri, 06 Feb 2009 00:43:19 -0500

I have not had a chance to try this yet. From Ask Aida's "Light & Healthy" episode. You can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :) -- posted by Melissa and Her Pants

Uncle Bill's Meat Loaf With Chickpeas

Mon, 09 Feb 2009 15:49:36 -0500

The chickpeas add another great texture to the meat loaf. I find that using both types of ground beef adds moisture to the meat loaf. -- posted by William (Uncle Bill) Anatooskin

Moroccan Garbanzo Beans With Raisins

Mon, 16 Feb 2009 01:21:04 -0500

I love this combo of beans and squash for its well-balanced flavors. It is also fast and inexpensive (YAY!). Plan ahead & precook dried garbanzos for even greater frugality. Any number of winter squash work well here. We are eating the last of our Long Island Cheese squash we stored over the winter in the garage. It is a large tasty squash that keeps well & works in savory as well as sweet dishes. This recipe came as an email from Bear on [gourmet-recipes-from-around-the-world]. Leftover roasted squash works well in this recipe. Serve with rice to provide complete protein and a nice side of kale for a healthy economical fast meal. -- posted by Buster's friend

Chickpea & Tomato Tagine

Thu, 05 Mar 2009 16:21:00 -0500

A quick tagine that is versatile too - lunch, side dish, snack, or great with pork for a main. -- posted by English_Rose

Cauliflower Tagine

Sun, 08 Mar 2009 00:48:40 -0500

Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight "cultural appetites" any longer. :) -- posted by Manami

Moroccan Soup

Sun, 08 Mar 2009 01:09:13 -0500

This is a very healthy soup made of sweet potato, spinach and chick peas. It's lovely in winter. -- posted by rmarcella56

Chickpea & Olive Salad

Sat, 14 Mar 2009 14:08:22 -0400

This salad is popular in the Middle East. -- posted by Nasseh

Quinoa Chickpea Pancakes

Thu, 19 Mar 2009 00:53:21 -0400

This is a vegan recipe that everyone can enjoy. From from the food log, Harriet's Tomato -- posted by CoffeeMom

Curried Chickpeas & Cauliflower in Spicy Tomato Sauce

Thu, 26 Mar 2009 10:23:59 -0400

I threw this together after an unsuccessful curry dish that I knew I could make better! It's easily varried for your personal taste for spice, and you can add spinach or potato if you'd like. You can simply toss this together and walk away for a bit. This could easily be served with Naan or rice. -- posted by JayTL

Chickpeas and Fennel With Rice

Wed, 01 Apr 2009 03:24:45 -0400

Subtle and fresh, this has a gentle but memorable flavour. Contains lots of fibre and vitamin C. It is hearty but not heavy. And it's easy! The cooking time includes the time for soaking rice, so if you do not prepare it this way, you can save some time. -- posted by Elise and family

Chickpea Flour Pancakes With Crushed Peas & Cilantro (Pudla)

Wed, 01 Apr 2009 12:34:43 -0400

From the cookbook, "Madhur Jaffrey's World Vegetarian". These are great for breakfast, lunch, or dinner. You can eat this alone, with a sweet chutney or jam, Greek yogurt, or a savoury spread or salsa. This is a very flexible recipe- feel free to adjust the ingredients and add spices to your liking. -- posted by blucoat

Mideast Beef "sausages" With Cream Sauce

Wed, 08 Apr 2009 15:33:19 -0400

From WW Light & Tasty cookbook. You can also grill these flavourful little logs in a wire basket over an outdoor bbcue grill. They are also good cold. Serve with couscous or rice pilaf. Yummy sauce. -- posted by Mustang Sally 54269

Bean Salad

Mon, 13 Apr 2009 18:04:04 -0400

Using a variety of beans and other vegetables to make a delicious cold salad. Though I use these beans, you can substitute any other beans. sometimes I forget the tomatoes, sometimes my forgetfulness is intentional. ;-) You can serve immediately after making at room temperature or refridgerate for a different taste. Holds well in fridge for leftovers. -- posted by Chef JVDreamWorker

South-West Salad With Corn and Black Beans

Tue, 14 Apr 2009 02:01:48 -0400

A recipe from the book of Splenda. I tried it and it's quite yummy. I omitted the green peas so I used 1 cup of chickpeas. I also omitted the cumin, and fresh coriander. -- posted by Boomette

Spring Greens and Beans With Hard-Cooked Eggs

Wed, 22 Apr 2009 12:38:58 -0400

A budget stretching version of poverty food from the Seattle Times. I plan to substitute the asparagus with green beans later in the summer but now am splurging on the asparagus. -- posted by Buster's friend

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Chickpea Tomato Pasta

Sat, 25 Apr 2009 15:04:22 -0400

Adapted by Blake Royer at Serious Eats, from a recipe in _Everyday Food_. Use a short pasta like penne, fusilli or rotini. -- posted by DrGaellon

Babganoush-Hummus Pasta (Vegan)

Sat, 25 Apr 2009 15:07:53 -0400

This is a Rachel Ray recipe that is actually vegan! I was channel surfing, stopped on 30 Minute Meals, and could not wait to try this easy, hearty, healthy, delicious vegan meal. Try crumbling soy feta on top. Serve with a Greek salad and warm pita bread. -- posted by Prose

Mediterranean Marinated Salad

Sat, 25 Apr 2009 15:10:18 -0400

An easy, tasty mixture of vegetables, marinated in balsamic vinegrette. Holds well, so great for picnics or potlucks. Best when all vegetables are cut to similar size. Avocado may not be an authentic addition, but we like it - change the vegetables to suit what you have and what you like. You may have to adjust the salt, depending on whether you use olives and feta cheese or not. -- posted by dianegrapegrower

Sb Diet Phase 1 Spicy Chickpea and Onion Soup

Wed, 29 Apr 2009 17:02:13 -0400

yummy spicy vegetable soup! Perfert for phase 1 of the South Beach Diet. This recipe is from a friend. -- posted by C.I.M.S (cooking is my sanctuary)

Spanish Chickpea Soup

Tue, 05 May 2009 13:53:28 -0400

This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned. -- posted by Dreamer in Ontario

Pebbles and Rocks Salad

Tue, 05 May 2009 16:53:06 -0400

Looks delicious & will make good use of summer garden bounty. Versatile too - side dish bean salad or a dip for chips. Received in an email - thanks Donnalilacflower! -- posted by Buster's friend

Green Salmon (Or Chicken) Chili

Fri, 08 May 2009 02:39:13 -0400

A cross between a Green curry and a white chili, this recipe can be made with Salmon or chicken. -- posted by Chef #1228626

Cuban Bean Salad

Tue, 19 May 2009 01:58:13 -0400

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines and closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic, and Panama of Central America. While various parts of the island were influenced by many different immigrants, the Cuban cuisines developed locally, from the influences and demographics specific to each area. Prep time = cook time. Recipe from www.tasteofcuba.com/courtesy of Kraft Foods and posted for ZWT5. -- posted by FloridaNative

Marmie's Taco Salad

Fri, 22 May 2009 01:54:09 -0400

This taco salad is perfect for a potluck or a lovely summer meal! I constantly get requests to make this salad. Easily prepared ahead of time and tossed together at the last minute. I am not sure where the original idea came from for this recipe but it has truly 'morphed' into one of our family favorites. Absolutely versatile and forgiving should you be missing an ingredient or two...just use your imagination and substitute. The key ingredient is the sauce!!! It is crazy easy to make and tastes fantastic!! Way less costly than 'Catalina' dressing and a hundred times tastier. Sadly though I have not figured out how to make it diet friendly.. For a vegetarian version I use a variety of beans and omit the ground beef... equally as delicious. Prep time includes cooking the beef. Enjoy. -- posted by Marmie's

Lynda's Four Bean Salad

Wed, 27 May 2009 22:30:47 -0400

This is my MIL's recipe for bean salad and has always been a hit at potlucks and family dinners. It needs to marinate in the fridge for 8-24 hours beforehand which is included in the "cooking" time. -- posted by kpfen

Garlicky Baby Food Spread

Tue, 16 Jun 2009 01:30:18 -0400

I have an 11-month-old who loves garlic! This is a quick, easy, and healthy spread or dip for both you and your little ones. It is strong-tasting and will leave you with lasting garlic breath, but if neither of those bother you (or bother your baby), then go for it. As it is, my daughter will pick this over bland applesauce any day. -- posted by KVasanth

Pasta Bean Soup

Fri, 26 Jun 2009 02:28:51 -0400

This is a recipe from a Better Homes & Garden cookbook I dredged up recently. I modified just a little and was inspired to post the recipe as it won over my picky five-year old. The soup is nutritious, super easy to make and, with prep time included, can be made in about 20 minutes. -- posted by newbie chef H

Sausage Soup

Fri, 26 Jun 2009 16:28:45 -0400

This is a really versatile soup recipe. Add other veges in season, omit the sausage to make a vegetable soup. As written, it's hearty and satisfying. -- posted by dianegrapegrower

Green Bean Chickpea and Tomato Salad

Sun, 28 Jun 2009 17:33:39 -0400

Cooking Light, JULY 2004 -- posted by dicentra

Texas Caviar

Fri, 10 Jul 2009 12:34:32 -0400

This recipe is always a hit at parties -- posted by EOD

Hummus and Marinated Veggie Sandwich

Sun, 26 Jul 2009 13:44:20 -0400

When it's much too hot to cook, don't. Chill out with a no-cook meal, and spend more time at the pool .... Not in the kitchen! Hummus is so much more than a dip for pita bread .... It makes a quick and tasty sandwich or wrap filler too. Don't save this sandwich just for the warm days of summer, the cool crispness makes it perfect anytime of the year! -- posted by Feast Your Eyes!

Tomato and Chickpea Salad

Mon, 27 Jul 2009 18:09:23 -0400

This is a very filling and quick salad that can be made in a hurry to feed your vegan and non-vegan friends. I have seen similar recipes, but this one is my own invention. -- posted by Anya

Cucumber & Black-Eyed Pea Salad

Sun, 02 Aug 2009 10:32:03 -0400

Recipe calls for black-eyed peas,but cannelline or chick peas are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne. -- posted by BakinBaby

Spaghetti Gone Garbanzo!

Mon, 03 Aug 2009 12:00:18 -0400

This is a great Mediterranean dish that might even be good with a squeeze of lemon juice, but keep in mind that the olives give it a delightfully tart flavor. -- posted by SamiBTX

Curried Chicken Naan taco

Mon, 17 Aug 2009 00:10:01 -0400

Imaginative fillings folded inside flat breads are popular (and delicious) all over the world. This is a new twist on an old favourite! Be sure to use the thicker, full fat coconut milk. I got this one from Food and Drink Magazine ;) -- posted by ~Leslie~

Jalapeno & Roasted Red Pepper Hummus

Mon, 17 Aug 2009 02:15:30 -0400

Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres). -- posted by Buster's friend

North African Soup (Vegetarian)

Mon, 17 Aug 2009 03:05:28 -0400

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions. -- posted by mikekey

Sopa De Garbanzos - Chickpea Soup

Wed, 02 Sep 2009 03:21:18 -0400

When my mom and I were cleaning out one of her kitchen cabinets, we found a box of recipes that she had clipped from newspapers and magazines. This one came from an article in the Houston Post (no longer in circulation), October 1989. The article was about traditional Mexican soup dishes and contained several wonderful and authentic recipes. This filling soup can be made vegetarian by using vegetable stock and omitting the bacon. -- posted by loof

Curried Chickpea and Summer Vegetable Stew

Tue, 08 Sep 2009 12:12:46 -0400

This dish packs so much flavour its amazing. The first time I made this we had unexpected company and I have never had so many great comments. You can serve this over basmati rice, sliced pita wedges or top it with grilled chicken thighs. I couldn't find a red hot chile so I used a splash of red hot chile sauce. Try to use fresh tomato sauce if possible but you can use canned if you wish. I tried to double the recipe to save time but I wouldn't recommend it as there are too many vegetables to stir and you require a really big pot to do this. This came from the Fine Cooking magazine. -- posted by heather in Ont,

Chickpea Ratatouille

Fri, 11 Sep 2009 10:45:31 -0400

A simple, cheap and delicious recipe to suit anyone - I don't eat refined carbs so I serve it with a side of broccoli, but try serving it with cooked pasta or rice for a more filling meal. -- posted by peachy_pie

Swiss Chard Curry

Mon, 21 Sep 2009 11:08:54 -0400

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either. -- posted by Tilden

Butternut Squash Coconut Curry

Mon, 21 Sep 2009 13:45:00 -0400

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry -- posted by Kozmic Blues

Emerils Chickpea Salad

Tue, 22 Sep 2009 14:39:16 -0400

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green. -- posted by ~la petite chef~

Mediterranean Artichoke Stew

Mon, 05 Oct 2009 17:31:07 -0400

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas. -- posted by DaphneM

Easy Punjabi-Style Chickpea and Potatoes

Tue, 06 Oct 2009 11:06:25 -0400

I came up with this when I was in the mood for spicy potatoes, and immediately thought of my favorite side dish at the Jackson Diner buffet. This is a great sidedish but I also like it as a main meal too, with some rice or naan. Green peas would work in this recipe too, either as a third main ingredient or to replace the chickpeas, but I love the richness of the chickpeas and couldn't get over not only how close it was to Indian restaurant quality, but also how simple and quick it was to make! By accident better yet! You'll find it hard to believe it's homemade and from canned food better yet. The taste is very hot and spicy, and what I love the most is the way the kick sneaks up on you after a minute! :) Important note-- I created this dish by accident so I just ballparked the spices before tweaking measurements. This yields about 4 cups (I'd have about a 2-cup serving with one more leftover for the next day), so if you're planning on a potluck, larger amount to cook for your family, OAWC/OAMC, etc. you might want to use the multiplier on here to figure out the correct proportions for the ingredients. -- posted by the80srule

Chicken Chili

Mon, 19 Oct 2009 14:17:16 -0400

Another use for leftover chicken. Recipe source: local newspaper -- posted by ellie_

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed. -- posted by Hanna Louise

Hummus Broccoli Appy

Mon, 09 Nov 2009 15:20:15 -0500

Eric and I created this when during our Iron Chef whats in the pantry challenge. It can be an appy or a main course. All measurements are approximate it was more of a eyeball it situation. Also we served it with spicy pita chips made by baking the sliced pita topped with McCormick roasted garlic spice. You can also use frozen broccoli -- posted by Pricele$$

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Avocado Hummus

Sat, 28 Nov 2009 15:30:24 -0500

My husband found this recipe in his Triathlete magazine, so we whipped it up tonight. "This twist on regular hummus - a Mediterranean diet staple - is so creamy and delicious (and packed with healthy fats), that you may just eat it with a spoon and lose the pita altogether!" From Triathlete Magazine, November 2009. -- posted by FloridaNative

Kenyan Vegetable Curry

Fri, 04 Dec 2009 16:11:50 -0500

I found this in the newspaper under recipes for a presidential inauguration party. The caption was "A vibrant Kenyan Vegetable Curry could please a president with African roots, as well as anyone who likes the way each vegetable keeps its distinct flavor when baked instead of boiled." I don't have a dutch oven, so I just did the first part in a large skillet then transferred the food into a casserole dish. I love being a vegetarian!!! -- posted by superblondieno2

Swedish Style, Vegan Kofta Balls

Mon, 14 Dec 2009 01:11:06 -0500

(They look like meat balls, and have a similar texture as well) This recipe is from "The Higher Taste", a Hare Krishna cookbook, with modifications to suit the westerner's palate. These Kofta balls contain seasonings which are reminiscent of Swedish meat balls, instead of the Indian spices found in the original recipe. The great thing about these Kofta balls is that my 3-year-old son eats them, and normally, he won't touch veggies. Everything tastes good when it's fried! Although these kofta balls are fried, they are not greasy at all. To start, You will need about 1 liter canola oil (expeller pressed, or other oil for deep frying). -- posted by Lance Kimber

Dar's Corn, Tomato and Garbanzo Bean Mix

Tue, 22 Dec 2009 15:33:54 -0500

OMG. this is easy, fast, filling and fast to make. -- posted by icancook2uknow

Corn, Zucchini and Chickpea Fritters

Mon, 28 Dec 2009 16:56:55 -0500

Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney. -- posted by I'mPat

Mediterranean Chickpeas With Vegetables

Tue, 29 Dec 2009 00:03:05 -0500

Cooking Light, JULY 1998 -- posted by dicentra

Warm Roast Pumpkin and Chickpea Salad

Fri, 08 Jan 2010 17:11:43 -0500

This recipe is from the 'Share Your Favourites' Reader Recipe section in New Idea Magazine. It was sent in by Leanne Bielby of Dolans Bay, NSW. -- posted by Kai Viti

Chickpea and Pasta Soup

Sun, 10 Jan 2010 12:15:20 -0500

From 1001 Best Slow Cooker Recipes -- posted by dicentra

Tomato Chickpea Simmer

Sun, 17 Jan 2010 17:50:40 -0500

Another great recipe from Canadian Living - this one packs a lot of fiber and makes for a very filling side dish -- posted by Deantini

Slow Cooker Garbanzo Bean and Potato Soup With Pesto

Sun, 24 Jan 2010 18:47:04 -0500

For extra nutrition, leave potatoes unpeeled. To boost nutritional value further, add 2 cups chopped kale (chard, baby spinach, baby beet greens, etc.) to the slow cooker *just*before serving -about ten-fifteen minutes. Kidney beans can replace garbanzo beans if you prefer and for additional color. A sun-dried tomato pesto would be an interesting change in place of traditional pesto. From Delicious Living magazine. -- posted by Cookgirl

Denise's Taco Soup

Mon, 01 Feb 2010 12:13:46 -0500

This is my mother-in-laws twist on the weight watchers taco soup recipe. It is absolutely delicious and well worth making!! -- posted by Erica Pelfery

Harissa-Spiked Houmous

Wed, 03 Feb 2010 10:38:58 -0500

This recipe is delicous -- for a nosh, cocktail party or just an evening snack! I love these kinds of appetizers because they don't take much time, this one is vegan -- so almost anyone can eat it. I like to serve them with Pita Crisps: preheat oven to 375ºF. Split 6 pitas hrizontally into circles, then cut each circle into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt or instead of fennel and sea salt use Mrs Dash salt free seasonings. For example: Table Blend, Original or Garlic & Herb, these have a flavor all their own -- try it you might like it. These can be made about a week ahead, just store in airtight container. -- posted by Manami

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