Posts Tagged 'garbanzo'

Chickpeas in Romesco Sauce

I ate a LOT of great food this weekend, but after so many meals in restaurants I was definitely ready for a healthy home-cooked meal. This is actually the second time I’ve made this recipe; for some reason I never got around to blogging it the first time.

My parents left at a ridiculously early hour this morning to make the long drive back up the valley, but we still managed to fill yesterday with fun San Francisco things. The weather was absolutely PERFECT for going to the top of Twin Peaks.

After taking about 2 million pictures of the city, we went to Golden Gate Park to visit the Japanese Tea Garden. It’s small, but meticulously maintained and absolutely beautiful.

By the time we finished sight-seeing I was ready for a good meal and this was perfect. It’s pretty simple to throw together in the food processor, and it’s perfect (and filling!) over quinoa or rice. I increased the amount of chickpeas it called for because there was so much sauce.

(adapted from Veganomicon)

1/3 cup blanched almonds
1 tbsp olive oil
3 cloves garlic, finely minced
1/2 yellow onion, finely chopped
2 tbsp white wine (or vegetable broth)
1 28-oz can diced tomatoes
2 roasted red peppers (from a jar or homemade)
1 tbsp red wine vinegar
2 tsp sugar
a large pinch dried rosemary
a large pinch dried thyme
4 cups cooked garbanzo beans, rinsed and drained

Pulse the almonds in a food processor until finely ground. Transfer to a small bowl and set aside.

Pulse the tomatoes with the red peppers in a food processor until pureed.

Heat the oil in a large saucepan and add the onion and garlic. Cook over medium heat for about 4 minutes, or until the onion is soft.

Add the white wine (or broth) and scrape the bottom of the pan. Add the tomatoes, vinegar, sugar, rosemary, and thyme and stir well. Simmer for about 5 minutes, then add salt to taste (1/2 – 1 tsp). Stir in the chickpeas and ground almonds, and cook over low, covered, for about 20 minutes. Taste and adjust seasonings.

Serve over couscous or rice.

Garbanzo Burgers with Muhammara

A few days ago I found out I won a trainer from a giveaway on Frayed Laces

Within 10 minutes of the Fed Ex man placing it on the front porch, I had it set up and was happily pedaling away.

It is SO MUCH BETTER than the exercise bikes at the gym! Aero position isn’t going to happen while I’m pregnant (it only took about 15 seconds to figure that out), but I’m completely in love with this thing already, and I think it’s going to make squeezing workouts in a ton easier when I have an infant around.

Speaking of workouts… if you ever need motivation to get on your bike/into the pool/out for a run, this video is the key. I think I’ve mentioned it before, but my sister showed it to me about a year ago and it ALWAYS gets me in the mood to work out. These days it also makes me cry, but that’s probably just pesky pregnancy hormones…

Or click here

After my nice little trainer ride, I was craving something with plenty of protein (and plenty of flavor). I made these burgers a few years ago (back when my photography skills were truly stunning…) and loved them.

This time I left out the sprouts, made them a little smaller (about 2 1/2″ across; the recipe yielded 20 that size instead of 12), and baked them in the oven instead of frying them on the stove.

Instead of filling them with lettuce and tomato, I put them on a pita with some thinly sliced lettuce and muhammara, which I don’t make often enough. It’s a Syrian dip made with walnuts, roasted red pepper, and pomegranate molasses (which should be available at your nearest Middle Eastern grocery store). I’ve seen versions that include tomato paste, lemon, and garlic, but I kept mine more simple.

thinly sliced lettuce
Garbanzo burgers” (about 3 small patties per person)
muhammara (below):

1 dried chile de arbol or 1-2 tsp ground aleppo pepper
1/2 cup chopped walnuts, toasted and cooled
1/4 cup bread crumbs
2 tablespoons pomegranate molasses
1 red bell pepper, roasted until soft, then peeled
1/2 cup warm water
salt to taste (usually about 1/4 tsp)

Combine everything except the water in a blender and pulse until well-mixed. Add the water gradually until the mixture is slightly thinner than hummus (add extra water if needed). Add salt to taste

Summer Orzo Salad

Mike and I may not be ready for kids yet, but we just brought 3 precious living things into our home: a Thai chili plant, a basil plant, and a mint plant. These three fabulous additions live in terra cotta pots on a ledge in front of our living room window, and I’m already madly in love with them. When you do cost benefit analysis of buying those little plastic containers of fresh herbs versus keeping pots of your own, there’s a clear winner (and it doesn’t come in plastic).

This fabulous recipe from Kelsey’s blog features both mint and basil, and it really is a perfect, light summer dinner. I loved the rich flavor that comes from cooking the orzo in broth instead of water, and now that we’re coming into tomato season, this is a great way to use those adorable little bite-sized tomatoes. I cut back on the oil in the dressing and only poured about half of it over the orzo, which I thought provided plenty of flavor. I also topped each serving with a dusting of crumbled feta. This recipe is definitely a keeper!

(adapted from Apple A Day)

4 cups vegetable broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
salt and freshly ground black pepper
a few tbsp crumbled feta

1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tsp honey
1 tsp salt
a few pinches freshly ground black pepper

Bring the broth to a boil in a medium saucepan. Add the orzo and cook until tender, stirring frequently, about 9 minutes. Drain then transfer to a large bowl and cool completely.
Add the onion, beans, tomato, mint, and basil, toss well, and season with a pinch or two of salt and pepper.

Whisk the dressing ingredients and pour about half the dressing over the orzo, tossing well to combine. Serve with a little feta sprinkled over the top, and pass the remaining dressing at the table.

Fresh Garbanzo Salad

We may have opposite political leanings and a preference for totally different movies (I just can’t do sci fi), but I know I married the right guy. Not only will he wake up at 5 AM to go running with me, but he gets just as excited about ethnic grocery stores as I do. This weekend, he brought home nopales (which I’ve never cooked with before), epazote, tomatillos, mangoes and fresh garbanzos from a Mexican grocery store. He couldn’t stop raving about all the great stuff they had.

I had no idea what to do with fresh garbanzos, which come in a hairy, papery husk and look just like dried garbanzos, but green. Apparently, they can be steamed and eaten like edamame, or shelled and used in the same way that dried garbanzos are. They end up tasting like a bright, fresh version of the dried kind, almost like a cross between a cooked garbanzo and a fresh pea. I was inspired by a recipe in Food & Wine but changed a few things to make it fresher. I’m sure it would be good with canned garbanzos, but using fresh ones give it a completely alluring fresh, clean flavor (and they’re so pretty!)

I steamed the shelled beans before I sauteed them, but I’m not sure if it’s necessary, so next time I want to experiment with just sauteeing them raw. I know lots of people eat fresh garbanzos raw, so steaming definitely isn’t essential, but I wanted to make sure they were tender.

2 cups shelled fresh garbanzo beans
1 tbsp vegetable oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 small mango, diced
1 serrano chile, minced (omit if you don’t like spicy food)
1/3 cup diced red onion
1/4 cup chopped fresh mint

If you want to steam the garbanzos, put them in a steamer basket over simmering water for about 3 minutes, or until slightly tender. Remove from the pot and set aside to drain and cool.

Heat the oil in a wide skillet over medium high heat. Add the cumin, fennel, and mustard seeds and saute for about 2 minutes, or until very fragrant and beginning to turn dark.

Add the garbanzos and cook, stirring, for about four minutes. Transfer to a heat-proof bowl, stir in a pinch of salt, and let cool to room temperature.

Add the mango, chile, onion, and mint and toss well.
Serve with wedges of fresh lime, to squeeze over the salad before eating. The salad can be chillled or eaten at room temperature.

Marrakesh Minestrone

What I really feel like eating right now is piles of these No-Bake Bars but I did a little too much of that on New Years Eve. Instead I thought it might be a smarter idea to find some more healthy recipes to throw your way (and make myself, while I’m at it). I don’t know if you’ve made any New Years Resolutions, but shouldn’t everyone always have a resolution to eat more vegetables?

The Healthy Hedonist is a cookbook I’ve come to like a lot over the past few weeks. Although one recipe turned out really disappointing, this one is definitely a winner. It tastes just like the soup at my favorite Moroccan restarant (okay, actually the only Moroccan restaurant I’ve ever been to, but I love their soup!) and is FULL of good stuff like spinach, tomatoes, bulgur, garbanzo beans, carrots, tomatoes, and all sorts of wonderful spices.

I made a few little changes to the original recipe. It called for couscous, but I used bulgur (which is probably much less authentic but I like it more and I think it might be healthier), and I left out the saffron because there were so many other spices going on (plus saffron is EXPENSIVE!). I bumped up the amount of spinach because it’s just so good for you, and I added some extra red pepper flakes because spice is nice. It might seem like too much extra work to make the cilantro puree, but you can easily whip it up while the soup is simmering, and it adds another amazing layer of flavor.

adapted from The Healthy Hedonist by Myra Kornfeld

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tsp ground fennel
2 tsp ground coriander
1/2 tsp (or more!) red pepper flakes
1 tsp freshly grated ginger
1 tsp ground cinnamon
1 14.5 ounce can whole tomatoes, with liquid
5 cups water
1 medium potato, diced
2 small carrots, diced
1 zucchini, diced
3-4 cups roughly chopped fresh spinach
1/4 cup bulgar
1 1/2 cups cooked garbanzo beans (drained)
2 tsp lemon juice

Heat the oil in a large Dutch oven over medium heat for about a minute. Add the onion, turn the heat down to medium-low, and let the onions soften, stirring occasionally, for about five minutes.
Add the garlic, fennel, coriander, red pepper flakes, ginger, and cinnamon and saute until fragrant, two to three minutes.
Add the tomatoes and their liquid, crusing up the tomatoes with a spoon. Let simmer for about ten minutes.
Add the water, potato, carrot, zucchini, and bulgar, cover the pot, and turn the heat up to bring the soup to a boil. Stir in a teaspoon of salt, then turn the heat down and simmer (partially covered) for 15 minutes.
Stir in the spinach and garbanzos and simmer for five minutes.
Add the lemon juice and black pepper, stir, and taste. Add more salt if needed.
To serve, ladle into bowls and top each with about a tablespoon of cilantro puree (below).

Cilantro Puree:
1/2 tsp ground cumin
2 tbsp olive oil
1 cup chopped fresh cilantro
1 garlic clove, smashed
1/4 tsp salt
1/4 tsp red pepper flakes

Combine all ingredients in a blender or food processer and process until smooth. (A blender will give you a smoother puree, but I like the rustic look the food processer gave me).

Chickpea, Celery and Mushroom Soup

Although I tend to think New Years Resolutions are a little ridiculous, I pretty much always end up making a few. I’ve had a couple resolutions that I make every year, which I guess defeats the purpose, but that’s life. I’m currently working on one that I’ve made every year since about 2002: cooking more recipes from my cookbook collection (which leads me to this blog post).

I got The Slow Mediterranean Kitchen by Paula Wolfert (who knows Mediterranean food better than just about anyone) as a gift a few years ago but have only made one or two recipes out of it. I love the premise of the book: slow cooking, long marinating, and lengthy braising to maximize the flavors of the ingredients. The recipes don’t have too many steps, but they all take several hours from start to finish (although most of those hours don’t require you to be in the kitchen).

This recipe requires a little advanced planning, because you have to soak the chickpeas and mushrooms overnight, then let them cook for about 6 hours in the slow cooker. That’s followed up by about 30 minutes of cooking on the stove top (when the celery is added) The result is a boldy-flavored bowl of delectably creamy chickpeas in an earthy mushroom broth with the subtle backdrop and crunch of celery. The melting manchego on top rounds out the umami flavor perfectly.

The recipe calls for just half an ounce of dried porcini mushrooms, but I found a 0.88-ounce package of various dried mushrooms at Trader Joes and used that. I was definitely happy to have the extra mushrooms in the soup, so if you have more than half an ounce, don’t be shy about using it!

This makes great leftovers, and to make it a little heartier, you can ladle it over some cooked rice.

adapted from The Slow Mediterranean Kitchen by Paula Wolfert)

2 cups dried chickpeas
1/4 tsp baking soda
pinch sugar
.5-.9 ounces assorted dried mushrooms (porcini, chantrelle, oyster, etc)
3 bay leaves
4 tbsp olive oil, divided
1 medium onion, peeled and finely chopped
2 garlic cloves, finely minced
3 ribs celery, thinly sliced
salt and freshly ground black pepper
a few ounces of manchego cheese, shaved with a vegetable peeler into curls

The day before you plan to make the soup:
Put the chickpeas, baking soda, and a pinch of salt into a medium bowl and cover with at least two inches of cold water. Soak for about twelve hours.

Put the mushrooms and sugar in a small bowl and pour 1 cup of hot water over them. Cover the bowl and refrigerate for at least twelve hours.

The next morning:
Drain and rinse the chickpeas. Put them in a slow cooker with the onion, bay leaves, 2 tbsp olive oil, and a pinch of salt. Cover with fresh cold water by about an inch. Cook on low for 6-8 hours.

About 30 minutes before you plan to eat the soup:
Drain the mushrooms (reserve the liquid) and chop them well.
Heat the remaining 2 tbsp of olive oil in a soup pot or dutch oven over medium heat. Add the garlic and cook for about 1 minute, then add the celery and cook for another two minutes.
Add the mushrooms, their soaking liquid, and the chickpeas and their cooking liquid to the soup pot. Taste and adjust the seasonings (I had to add a few generous pinches of salt), then simmer for about 20 minutes.

To serve:
Ladle soup into bowls and top with a few curls of manchego.

Stuffed Acorn Squash


I grew up eating a LOT of acorn squash. My mom grew it in the backyard (if I remember correctly, Mom, is that true?) and we kept a box of squash in the basement through the winter, eating it at least once a week. The past few years I branched out and used a lot of butternut and kabocha, and even went so far as to say I liked them much better than acorn. Well, this recipe changes the game a little bit. I think it was a little premature to dismiss acorn from my favorite squash list, because now I’m tempted to put it right up at the top.

This dish is perfect for Fall, which I realize is now over, but since I was in Korea and working with a very limited range of ingredients, I’m perfectly content making Fall foods long into winter. The nutmeg, cinnamon, and golden raisins really enhance the sweet butteriness of the squash, and the bulgar and garbanzo beans make it nice and filling. I found it on the fabulous blog Arugulove, which calls this “the perfect meal.” I have to say, I think I agree!

(adapted from Arugulove, originally from Martha Stewart, October 2009)

3 small to medium acorn squashes halved and seeded
1 tbsp. extra-virgin olive oil
1/2 medium onion, finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp. course salt, divided
4 cloves garlic, minced
1 cup bulgur wheat
2 1/4 cups water
1/4 cup golden raisins
1/4 cup Italian flat-leaf parsley, chopped
3 tbsp. toasted pine nuts
1 1/4 cups cooked or canned garbanzo beans

Preheat oven to 400 F. Place the squash halves cut-sides down in a greased 9×13 inch casserole dish or roasting pan. Bake until tender, 35 to 40 minutes.

While the squash is in the oven, heat the oil in a large saucepan with a tight-fitting lid over medium heat. Add the onions, cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until the onions are very soft and fragrant (5 to 7 minutes) adding 2-3 tbsp of water after the first two or three minutes to keep the onions from drying out or burning.

Add garlic, and cook for an additional minute.

Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Turn off the heat and let the pot sit covered for 5 minutes.

Fluff the bulgar with a fork, and add the raisins, parsley, pine nuts and garbanzo beans. Stir together to combine and adjust seasonings if necessary

When the squash is soft, take it out of the oven. Let it cool a little and scrape out enough of the flesh to form 1/4 inch thick bowls.

Mix the squash flesh into the bulgur mixture. Divide among squash halves, and return them to the oven. Bake until warmed through and tops are browned, about 12 to 14 minutes.

Serves 6.

Garbanzo Burgers

Let me preface this post with one important point: Heidi Swanson is my hero.  I first became addicted to her blog ( a year ago.  Then she put out the brilliant cookbook Super Natural Cooking.  I am working my way through each and every recipe, and I love pretty much every single one.

So here is one of her amazing ideas: Make a veggie burger, then cut it in half so it becomes the bun, with filling inside.  I know, what could be better? I ate mine with sprouts and tomato inside, slathered with some nonfat yogurt.  My husband had his on a piece of toast with mayo.  To each their own.  I just know I will definitely be making these often!
(from Super Natural Cooking by Heidi Swanson)
2 15 oz cans garbanzo beans, drained
4 large eggs
1/2 tsp salt
1/3 cup chopped fresh cilantro
1 onion, chopped
grated zest of one lemon
1 cup alfalfa sprouts, chopped
1 cup bread crumbs
1 tbsp olive oil
lettuce, tomato, avocado, onion etc. (whatever you prefer) for filling
Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus.  Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.
Add the bread crumbs and stir, then let sit for a couple of minutes so the crumbs can absorb some of the moisture.  At this point, you should have a moist mixture that you can easily form into 12 1 1/2 inch thick patties (I made mine slightly thinner).  
You can add more bread crumbs a bit at a time to firm up the dough if need be.  Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium-low heat, add 4 patties, cover, and cook for 7-10 minutes until the bottoms begin to brown.  

Turn up the heat if there is no browning after 10 minutes.  Flip the patties and cook the second side for 7 minutes, or until golden.  Remove from the skillet and cool on a wire rack while you cook the remaining patties.  
Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.


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