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Zer Netmouse
August 21st, 2005
04:27 pm


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Lazy weekend and Garbanzo beans -Recipes?
It's been a nice quiet weekend. I've been doing lots of reading and some napping. Bill and I just got back from doing both at a local park. I went to Tai Chi both yesterday and today.

Today after Tai Chi I had a hankering for some greek salad so I stopped by Four Seasons Market and got the ingredients for that along with other fresh produce and cheese. Greek Salad is one of the recipes I've seen online that is suggested as a good application of Garbanzo Beans.

I'm trying to learn how to add more beans and lentils to our diet, and I'm looking for recipes. I didn't realize what a large amount of chickpeas I would get out of a one LB bag of garbanzo beans (same thing), so I'm looking to use those up soon. :)

On Friday rikhei came over to escape her hot apartment and we had dinner and watched Finding Neverland - as Mary said, a heartwarming movie. Rikhei made her mom's dill potatoes - cubed redskins, boiled and seasoned with lots of dill, some pepper, and some garlic salt, with butter added. They were very good and Saturday afternoon I found they made a delicious snack with garbanzo beans added.

(11 comments | Leave a comment)

[User Picture]
Date:August 21st, 2005 02:17 pm (UTC)
I love garbanzos in curried veggie dishes. They're also a good addition to some soups. I've put them in tomato soup before. They're good in green salads and in cold vinegar-based "Three (or Four or Five) Bean Salads." They also are good as an enchilada filling.
[User Picture]
Date:August 21st, 2005 04:07 pm (UTC)
That's my step-mom's dill potato recipe too. They are indeed very good.

I have a recipe for a great chick pea and carrot stew - I need to dig it out for someone else - I'll post it here when I do.
[User Picture]
Date:August 21st, 2005 08:38 pm (UTC)
I've got a recipe that uses a *lot* of Garbonzos. I've made it for Dawn a few times, its quick, easy, and good for a vegetarian diet. The recipe assumes that the Garbonzos are canned and pre-cooked, but if your's are raw, you can cook them ahead.

Spicy Chickpeas

4 tbsp vegetable oil
1/2 tsp cumin seeds
15 oz can of chickpeas
1/2 tsp ground tumeric
1/2 teaspoon chili powder
1 tsp ground coriander
1 tsp ground cumin
1-1/2 tsp mango powder, or mango chutney
(I've also used fresh mango instead of chutney)
1/2 tsp salt
6 tbsp water
2 tbsp lemon juice
1 tbsp chopped coriander leaves
1-2 green chilli peppers, seeded and chopped

1) Heat the oil in a large pan over a medium high heat and add the cumin seeds. Let them sizzle for a few seconds.

2) Add the drained chickpeas, tumeric, chilli powder, coriander, cumin, mango and salt and stir-fry for 2-3 minutes.

3) Add the water and cook for 20 minutes, stirring occasionally. Before serving, pour on the lemon juice and sprinkle with the coriander leaves and chillies.

Hope you enjoy!
[User Picture]
Date:August 22nd, 2005 04:42 am (UTC)
mine are cooked...

Thanks! It looks really spicy. is it really spicy? I might tone it down a bit...
[User Picture]
Date:August 22nd, 2005 05:11 pm (UTC)
No, actually it's not that spicy. I make it for Dawn, and since she had her gall bladder out, she doesn't DO spicy. A mild zing, at best. The only thing I do for her different from the recipe is leave off the final chillies.
[User Picture]
Date:August 22nd, 2005 06:45 am (UTC)
One word: hummus. Your spellings may vary.
[User Picture]
Date:August 22nd, 2005 10:41 am (UTC)
Thanks, that was Bill's suggestion too. He wants to try making home-made pitas...
[User Picture]
Date:August 22nd, 2005 07:11 am (UTC)

Lentils and Rice

Sylvia has a good, quick recipe involving Rice, Lentils, Onions and other spices. Tame or as spicy as you like it.

I'll have her write it out next time I can tackle her.

[User Picture]
Date:August 22nd, 2005 10:35 am (UTC)

Lemon Garbonzo bean soup


6 cups canned chicken broth *or veggie broth if you prefer
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
6 garlic cloves, chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
Pinch of cayenne pepper
2 tablespoons chopped fresh mint

Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil. Reduce heat and simmer soup 15 minutes. Whisk eggs and lemon juice in medium bowl until well blended. Gradually whisk 2 cups hot soup into egg mixture. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil). Add cayenne pepper. Season with salt. Ladle soup into bowls. Sprinkle with mint and serve.
[User Picture]
Date:August 22nd, 2005 10:40 am (UTC)

Re: Lemon Garbonzo bean soup

hey, that sounds delicious, thanks! I've seen quite a few recipes with mint in them.
[User Picture]
Date:August 22nd, 2005 10:44 am (UTC)

Re: Lemon Garbonzo bean soup

i love mediterranean food... there is an indian dish with white beans and lemon that I shall have to find the recipe for as it is one of my favourite things to eat :)
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