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chick pea/ceci/garbanzo bean recipes?

post #1 of 11
Thread Starter 
Ds really likes these whole. He likes to pick them out of the soup I make & put them in a pita to eat. Someone below mentioned a recipe with them in a tomato sauce?? What else do you do with them...keeping them whole?
post #2 of 11
I put them in harira, a Moroccan soup with lentils, onion, parsley, cilantro, a little rice or vermicelli, chicken or lamb (optional), and choped tomates. Seasoned with ginger, pepper and saffron.

I cook them with tofu and spinach in a curry and serve over basmati rice. Ds LOVES this.

I cook them with chicken or lamb and many vegetables, seasoned with ginger, turmeric, pepper, and a tiny touch of cinnamon, and serve over couscous. Both dh and ds love this. If I don't have all the vegetables in the house, they are nice just with chicken and onions and garlic. I did them once without the veggies, and browned almonds in butter to sprinkle over the top. That was good too.

I have added them to tabbouleh. I have made a cold salad with just chickpeas and onions, with lemon juice, cumin, cayenne, garlic and olive oil for dressing.

In Morocco, they are served as "street food," just boiled up nice and soft and served with salt, cumin, and sudanya (like cayenne). People buy them wrapped in paper and pop them while riding the bus or what have you.

I love chickpeas. Of course, we also eat hummus and falafel, but you asked for whole recipes...
post #3 of 11
depending on your kiddos ages...
I like to toss them with some olive oil and seasonings and "toast" in the oven. (350 for 30 minutes or so) and just munch on them.
I figure its a protein and fiber packed snack!
post #4 of 11
I toss a bunch of the cooked ones in a jar of pickles. They are great in a day or so and preserved at the same time.
post #5 of 11
Quote:
I cook them with chicken or lamb and many vegetables, seasoned with ginger, turmeric, pepper, and a tiny touch of cinnamon, and serve over couscous. Both dh and ds love this. If I don't have all the vegetables in the house, they are nice just with chicken and onions and garlic. I did them once without the veggies, and browned almonds in butter to sprinkle over the top. That was good too.
Ummnuh...could you please post a recipe or PM me with the chicken and chickpea recipe? i would love to try it, it sounds wonderful, and although i consider myself a decent cook, i need some sort of "plan" to follow.
post #6 of 11
I love them in any salad, but we make a vegie salad that has garbonzos, onion, bell pepper, artichoke hearts with a vinegar and oil dressing. You can add cold pasta to it if you want also. It's pretty much mix and match your favorites.
post #7 of 11
Thread Starter 
Wow! Great suggestions. I think the kids will especially like the snackums. I'm going to give it a try this afternoon.
post #8 of 11
Thread Starter 
Just wanted to give a quick update--
I made the toasted ones, tossed in a little olive oil, garlic, salt, cumin & cayenne. All 3 of the kids LOVED them. AND, they took them outside & munched with the neighborhood kids. Big hit with everyone. I'm going to have to start making it in bigger batches from now on.

Thanks again!
post #9 of 11
For some reasons I love tahini and tomatoes with garbanzos so I put them all together. This was such a big hit with dh and dd's. The measurements are approximate, I will have to make it again and write down the exact amounts. The tahini adds a rich, creaminess so you don't need cheese.

Cook about 12 to 16 ounces pasta, cooked

Mix about 1 cup marinara sauce, 1/4 cup tahini, 1 teaspoon dried basil (or 1 tablespoon minced, fresh). Stir and heat until tahini is disolved. Add 1 to 1 1/2 cups cooked garbanzos. Heat until warmed. Toss with hot pasta.

You could also add mushrooms, onions, veggies, etc.
post #10 of 11
Chayote Salad


Chayote is a mexican vegetable like squash or something like a mix between a green apple and a potatoe.


cube the chayote and boil it 5 min. rince with cold water, add cooked garbanzo beans

then marinade 24 hours in 1 part olive oil 1 part lemon juice 1 part water add basil, pinch of sugar, pinch salt, two cloves garlic minced


drain mixture, add black olives, chopped red onion and diced tomatoes, serve over lettuce leaves.
post #11 of 11
Veggie-Bean Lasagna


Ingredients:

Rinsed, Drained and Boiled Canned Beans (amount depends on size of dish and I use a mix of black, kidney and romano, I find chickpeas not the right texture/flavour, but feel free to improvise!)

Tomato Sauce

Sliced Mushrooms

Diced Onions

Cottage Cheese

Shredded Mozzarella

Cooked, Drained Spinach

Layer bottom of pan with sauce, and mixed beans (I also like to use a bit of the mozzarella here, but it depends on your preference for cheesiness!).

Layer mushrooms and onions.

Beans and sauce.

Cottage cheese and spinach (you can put the spinach on top of the cottage cheese layer or mix the cottage cheese and spinach together gently -- you don't want green cheese! and then add as one item.

Beans and sauce.

Mushroom and onions.

Beans, sauce, cheese.

Bake at 350 F for one hour. Super yummy!!!

Sometimes I mix grated carrots in my tomato sauce or do a layer of butternut squash mashed instead of the spinach and leave out a layer of mushrooms. It's very versatile. I don't like to use a lot of sauce or it goes mushy. I do like to pre-boil the beans for a few minutes just to soften them.

Enjoy!!!
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