Posts Tagged ‘garbonzo beans’

by Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.


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by Caitlin Saniga

Broccoli-chickpea salad with barley

I love how supernaturally green broccoli gets when you give it a bit of a flash steam on the stove — it makes it feel that much healthier, right?


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Caitlin Saniga

Lentil salad with roasted red pepper and chickpeas

This light and flavorful meal packs a lot of protein. If red peppers aren’t in season when you make this recipe, use canned peppers instead.


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by Caitlin Saniga

I know this is the eighth or ninth chickpea salad recipe on the blog, but love 'em or hate 'em, I'm gonna keep makin 'em.*

  • 2 cans chickpeas, rinsed and drained
  • 1 cup freshly chopped parsley
  • 1/2 cup dried Turkish apricots, sliced into thin slivers
  • 12-14 kalamata olives, pitted and coarsely chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt

If you keep this salad for more than a few days, add fresh herbs before serving it. Leftovers were especially delicious served over a pile of arugula.

In a large serving bowl, combine the chickpeas, parsley, apricots and olives.

In a small mixing bowl, whisk together the olive oil, vinegar, Dijon mustard, garlic, paprika, oregano, marjoram and salt. Pour the vinaigrette over the chickpeas mixture, and stir to combine. Let the salad chill in the fridge for at least 2 hours before serving.

Makes 8 side dish servings.

Recipe adapted from: Urban Pantry

*In case you’re trying to remember what the other chickpea salads are, here’s a handful:

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by Caitlin Saniga

There are a ton of awesome colors and flavors in this recipe! How awesome is my boyfriend for coming up with it?

  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 1 can chickpeas, rinsed and drained
  • 1 can mandarin oranges, drained
  • 1/4 cup toasted chopped almonds
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped green onion
  • 1/3 cup crumbled feta
  • 2 cloves garlic, minced

In a small bowl, use a whisk to combine the vinegar, oil and pepper. In a separate bowl, combine the remaining ingredients. Pour the vinaigrette over and stir once more to thoroughly combine. Chill salad at least 30 minutes before serving.

Makes 6 side-dish servings.

Recipe: Eddie Paik

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by Sarah Steimer

Not only is it healthier, but roasted chickpeas even look a heck of a lot classier than bright orange cheese puffs.

  • 1 can chickpeas
  • olive oil
  • spices (I used Suku spice, which consists of red pepper, turmeric, cumin, coriander, fenugreek and garlic)

Rinse the chickpeas and let dry on a paper towel.

Serve your snacks in cocktail glasses (it'll look like you made more than you actually did).

Once ready, toss with olive oil and your choice of spices. Place in a tin or glass pan in a single layer. Bake at 425 for 45 minutes to an hour – just keep an eye on them so they do not burn but crisp well.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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by Sarah Steimer

If I had to guess, I would say my last pizza would go well with a glass of chianti wine. This would be perfect beer pizza - specifically an amber ale. But honestly, what do I know?

  • 1/2 this pizza dough recipe – or your own
  • 1/2 can artichoke hearts, drained and blotted dry with a towel – then chopped in quarters
  • 1/2 can chickpeas, rinsed
  • 2 banana peppers, sliced thin
  • 1/4 large white or red onion, sliced thin
  • 1 clove of garlic, minced
  • 1 log plain goat cheese – 5 or 6 ounces
  • 2 tablespoons red pepper flakes (less if you can’t handle the heat)
  • 1 tablespoon Worcestershire sauce (optional)
  • olive oil

Follow these instructions for the dough, if using my crust recipe.

Saute the banana peppers, onion and garlic in olive oil. Set aside.

Once the dough has started to golden slightly, pull out of the oven. Brush once more with the olive oil and add slices (or crumbles) of the goat cheese. Layer the pepper, onion and garlic mixture, the artichoke hearts. Add chickpeas last (this way they won’t roll off). Sprinkle with red pepper flakes and Worcestershire sauce (if using).

Pop back in the oven for another 10 minutes, or until the crust has browned to your liking. Let cool on a rack before cutting.

FYI – I almost expected this pizza to be kind of, well, dry. But it wasn’t at all. The goat cheese was nice and soft and the artichokes almost pop in your mouth. Plus sauteing the peppers and onions first really brought out nice juices, versus “dry” raw vegetables.

Serves about four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Sarah Steimer

This was surprisingly filling, OR did I fill up on naan too much…

For the naan

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon active dry yeast
  • 3/4 cups milk
  • 1/2 teaspoon sugar

Pour the milk into a small bowl and heat to 110 degrees (I don’t have a thermometer so I microwaved until it was “hot”).  Add the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl and add the flour little by little, combining well but not over-kneading.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered a towel, for about 2 hours. (Don’t worry that the dough won’t rise as much as usual bread.) I learned a little trick for letting dough rise – put your oven on the lowest setting and put the bowl of dough in there. Helps the bread rise much better than a lukewarm kitchen.

Turn the risen dough onto a lightly floured surface  and divide the dough into six equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

Roll the dough out to circle-type shapes about 6 to 8 inches in diameter. Place a pizza stone — or, if you don’t have fancy things like that, I just used a cookie sheet – in an oven set to 500 degrees.

Lay the circle of dough on the stone (pan) and spritz with water. Add any seasoning you would like at this time — I went with dried cilantro. Bake for about 5 minutes or until a little puffed and brown, flipping half way through.

Makes six pieces of naan.

For the chickpeas

  • 1 tablespoon cornstarch
  • 1 cup low-sodium vegetable broth, divided
  • 2 teaspoons canola oil
  • 1/2 onion, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup unsalted cashews, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 4 tablespoons fat-free greek-style yogurt
Whisk corn starch with enough broth to dissolve in a bowl. Set aside.

Combine the oil, onion, curry powder, salt and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.

Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro.

Serve with a dollop of the yogurt.

Recipe says it serves four… but those would be some small portions.  Serves more like 2-3.

Chickpea recipe: Prevention

Naan recipe: Kirbie’s Cravings

Photo: Sarah Steimer

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