Posts Tagged ‘garbanzo beans’

by Sarah Steimer

The original author of this recipe said the inspiration came from a deli-style Reuben sandwich — and I can definitely see it. It’s great to enjoy these sorts of flavors (the sauerkraut and steak-like spices) in a lighter, meatless setting. I went nuts for the sauerkraut-chickpea puree especially. I saved my leftovers in a glass jar and snacked on it for a few days after.


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by Sarah Steimer

I love grilling in the summer, and it doesn't all have to be meat. These chickpea patties were substantial without being too filling, and they weren't crumbly like many other veggie patties, so they stayed together on the grill nicely.

I love grilling in the summer, and it doesn’t all have to be meat. These chickpea patties were substantial without being too filling. Plus they weren’t crumbly like many other veggie patties, so they stayed together on the grill nicely.


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by Caitlin Saniga

Sauteed arugula with golden chickpeas, pine nuts and Parmesan. Round two: Shredded Parmesan and mixed in while warm so it melted.

The first time I made this, I sprinkled the Parmesan shavings over the warm arugula salad. I’ve always been a fan of shaving Parmesan, because it packs a lot of punch that way. The second time, I grated fresh Parmesan and stirred it into the mixture. The Parmesan got all stringy and gooey and wonderful. I think I liked that way better. Which way will you try?


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by Caitlin Saniga

I served this hearty and fresh bean salad over arugula for lunch. Delicious!

  • 1 cup frozen lima beans, blanched
  • 1 cup drained canned chickpeas, rinsed
  • 1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
  • 1/2 small red onion, halved and thinly chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil, plus small sprigs for garnish
  • 4 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon red-pepper flakes
  • Coarse salt and pepper to taste

In a large bowl, combine the lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil.In a small bowl, whisk together the lemon juice, oil, red-pepper flakes, salt, and pepper. Pour the dressing over the salad, and toss to combine. Garnish with basil sprigs.

Serve immediately, or store in a sealed container in the fridge for up to 2 days.

Makes 4 servings.

Recipe adapted from: MarthaStewart.com.

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by Caitlin Saniga

You might be thinking, “Holy cow, that’s a lot of cilantro. I’m not sure I like cilantro *that* much.” Stop right there! Don’t worry! Only a fraction of the green you see is actually cilantro. Most of it is finely chopped spinach. Sneaky, huh?

For the salad:
  • 4 loosely packed cups fresh baby spinach
  • 2 cans chickpeas, drained and rinsed
  • 1/2 medium red onion, chopped small
For the dressing:
  • Juice from 2 limes, or about 2 ounces
  • 1/2 loosely packed cup of cilantro, stems removed
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1/4 cup olive oil
Add the spinach to a food processor and pulse 3-5 times. Remove the spinach from the food processor and add to a large bowl along with the chickpeas and onion. Toss together to combine, and set aside.
To the food processor add the lime juice, cilantro, sugar, mustard, garlic and cayenne. Process this for a few seconds. Add the olive oil in a stream, and process until it comes together, about 30 seconds. Add salt and pepper to taste.
Pour the dressing over the chickpea mixture and stir to combine.
Serve immediately, or store in a sealed container in the fridge for up to 2 days.

Recipe adapted from: Mind Over Batter

See more chickpea salad recipes here.

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by Sarah Steimer

This was the first time I’ve ever cooked with fava beans. I still have a lot left over in the freezer, so any recipe suggestions would be greatly appreciated!

  • 1 cup cooked fava beans
  • 1 cup chickpeas (from a can)
  • 3 cloves garlic
  • 1/2 medium onion, chopped (about 1/2 cup)
  • handful fresh parsley, chopped
  • 1 lemon, juiced and zested
  • 1 teaspoon baking powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • salt and pepper, to taste
  • 1/4 cup whole wheat flour
  • 2 tablespoons olive oil

Place the beans in a food processor and pulse until they are crumbled, but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined.

Transfer mixture to a bowl and add flour a little as a time, only using as much as needed. The mixture should stick together but not be dry.

Drizzle olive oil on a baking sheet or glass dish. Form mixture into balls or patties, each slightly larger than a golf ball and place on the sheet about an inch or so apart.

Bake at 425 degrees for 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Makes 12 pieces of falafel.

For the dressing

  • 1/2 cup tahini
  • 3 lemons, juiced and zested
  • 1 tablespoon toasted sesame oil
  • 1/4 cup chopped parsley
  • 2 scallions, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon sriracha (optional)
  • up to 1/2 cup water
  • salt and pepper to taste

Combine all ingredients in a food processor or mix by hand. Refrigerate.

Serve the falafel in a pita pocket with the dressing, spinach or lettuce, tomato and cucumber slices.

Recipe from: SparkRecipes

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by Sarah Steimer

The recipe I found called this a fall soup - which I could see. But artichokes say spring to me, not fall. I assume they were thinking more about the peppers. But both my artichokes and peppers were from jars/cans so I guess I have no argument either way.

  • 1 tablespoon unsalted butter OR olive oil
  • 1/4 small onion, minced
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken OR vegetable stock
  • 1 cup milk
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned artichoke hearts, drained and patted dry with a paper towel
  • 1 cup roasted red bell peppers, roughly chopped
  • 1/4 cup olive oil
  • salt and pepper, to taste

    I roasted my extra chickpeas (remember that?) with a little chili powder for a garnish.

In a medium pot or Dutch oven, sauté the onions and garlic in the butter (or olive oil) until softened, then remove from the heat.

Add the chicken stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt and pepper, sautéed onions and garlic mixture in a blender. Pulse until you reach your desired consistency – although it does thicken up a little when you heat it.

Pour the mixture back into the pot or Dutch oven and heat through on medium-low heat, stirring occasionally, until hot enough to serve.

Makes about four servings.

Recipe adapted from: The Family Kitchen

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by Sarah Steimer

The original recipe called for an actual pumpkin, but I had to use canned because I couldn't locate a winter squash in the winter. Also, I halved the recipe and made plenty.

  •  2 medium onions, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 cups chickpeas (two 15-ounce cans)
  • 2 cups pumpkin puree
  • 6 cups chicken or vegetable stock
  • 2 tablespoons tomato paste
  • salt and pepper
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • 2 teaspoons of hot sauce (I used Sriracha sauce)

In a Dutch oven or other heavy pot sauté the onion and garlic in olive oil until soft. Add the cumin a cook for a few more minutes, then add the chickpeas.

Add the pumpkin puree, stock, tomato paste and salt and pepper. Bring the mixture to a boil then let simmer for 15 minutes.

Transfer the mixture to a blender (unless you have an immersion blender) and blend until smooth. Place back into the pot and add the cilantro or parsley and the hot sauce. Simmer for a few minutes more.

Makes 8 servings.

Recipe adapted from: Local Kitchen

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by Sarah Steimer

Just a note: I used no salt-added chickpeas for this recipe and definitely had to make up for it.

  • olive oil
  • 6-8 Brussels sprouts (depending on size), thinly sliced
  • 1 can chickpeas, drained and rinsed
  • 2 slices bacon, crumbled
  • 2 tablespoons toasted pecans or walnuts, chopped
  • salt and pepper
  • 1 pinch nutmeg
  • freshly grated Parmesan for topping

Sauté the Brussels sprouts in the olive oil until lightly browned. Add the chickpeas, bacon, walnuts, salt, pepper and nutmeg; cook for a few minutes more and adjust seasonings.

Serve topped with the grated Parmesan.

Recipe adapted from: How Sweet It Is

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by Sarah Steimer

My boyfriend Bill actually made this... there is literally nothing in the world Bill loves more than hummus. Nothing.

  •  1 sweet potato, peeled, chopped and boiled until fork tender
  • 1/2 can (14.5 ounce) garbanzo beans, drained
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • dash nutmeg
  • 1 jalapeño, chopped and seeded
  • salt and pepper, to taste

Combine all ingredients, except olive oil, in a food processor. Add the olive oil as you mix, you may need less or you may need more. Drizzle in water as you process until it reaches a consistency you like (Bill likes it chunkier, so we didn’t add too much water).

Recipe adapted from: Spoon Fork Bacon

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