Category Archives: garbanzos

Garbanzos with spinach and lemon


Today’s post is short and sweet. I wanted a quick, easy lunch before running out to a meeting, recently. I remembered that I had a great lunch recently in Tucson at the Shish Kebab House. Along with a lovely but standard Greek salad, we ordered the sauteed garbanzos and spinach. I decided to try and recreate it since it was so good. Mine tasted just like the restaurant, and I could even add a little more lemon. The garbanzos are firm and chewy and the spinach and lemon give it just enough tartness. It is quick and satisfying, and its good for you. Best of all, it’s gluten free naturally. I love this recipe since it’s so easy to prepare, but if you prefer to soak your beans overnight, go right ahead. The dish just takes a little more planning.

Garbanzos with spinach and lemon
1 can garbanzos, drained and rinsed
2 cups raw spinach, rinsed
Juice of one medium lemon
1 TBS olive oil
salt/pepper

1. Sautee garbanzos in the olive oil till warm.
2. Add all other ingredients and cook until the spinach is wilted and warm, but don’t overcook it. You still want some texture to it and a bright green color.
3. Serve with a wedge of lemon for a little treat.

Simple, quick and yummy. Enjoy!

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Filed under garbanzos, gluten free, lemon, spinach, vegetarian

Simple Greek Garbanzo Salad


Friends drop by for lunch? Nothing in the fridge? I recently wanted to make something with garbanzos since I love them, love the protein and the gluten-free nature of a salad. This is a simple and quick salad you can whip up for friends or just for yourself. The feta cheese gives it a Greek edge, but I’m guessing that goat cheese or no cheese is just as good. The longer it sits around, the more the flavors mesh, so make enough to last a few days.

I tend to always have cans of beans in the cabinet, but if you have the time and want to soak your dried beans overnight, by all means go for it. Usually, I want something now rather than waiting overnight-I’m just that way.

Simple Greek Garbanzo Salad
1 can of garbanzos, rinsed thoroughly
2 Roma tomatoes, chopped
6 oz. feta cheese, crumbled
2 TBS fresh basil, chopped
Juice of one large lemon
1-2 Tbs olive oil
salt/pepper to taste

1. Add all ingredients to a large bowl and mix (except for 1 Tbs olive oil and salt/pepper).
2. Add one Tbs of olive oil first and taste. If you need more, add it. Depending on the size of the lemon, you may need to cut the acidity a little more.
3. Add salt/pepper to taste.
4. Done.

This is so simple, yet tastes so great. Simple dishes are sometimes the best in so many ways. I also like to separate it into small containers that I can eat whenever I’m hungry or grab it on the go. I even grabbed a container and brought it to my mom in the hospital when she was sick of hospital food. Worked like a charm!

Enjoy!

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Filed under feta cheese, garbanzos, gluten free, salad, tomatoes, vegetarian

Moroccan Chickpea Stew


It’s time to study Africa during our World Geography class. I’ve been having a blast researching and teaching the class, and this week we’re in Africa. I decided to try and cook something for class tomorrow and this is what I came up with after research on the Internet. Of course, I’ve been making something like this for years, but I’m trying to be authentic and use the spices and ingredients that are most prevalent in Africa. Of course, Africa is a huge place and there are many cultures and dishes. It’s not easy trying to find something to represent a continent-sort of like trying to find a food to represent Asia. Thai, Chinese, Japanese, Indian….you get the point.

But I decided to go with the Moroccan Chickpea Stew I found, and believe it or not I’m trying to make injera, which is the answer to bread using teff flour (which happens to be gluten free, but we’ll get into that later.) I’ll tell you all about that tomorrow (it has to ferment overnight). First-the stew.

Rather than cook slowly most of the day on the stove, I opted for the crockpot, although I know that is probably not an ancient cooking process for Morrocans. But let’s assume it is now, OK? Ingredients are all optional, add or replace anything you are not fond of. It tastes great and I’m not sure I can wait until tomorrow to eat it. I hope the kids like it…

Moroccan Chickpea Stew
3 cans chickpeas
3 cans diced tomatoes
1 medium potato, diced
1 large sweet potato, diced
1 medium onion, chopped
1 cup red lentils, rinsed
1 tsp salt
2 tsp cumin
2 tsp nutmeg
1 tsp paprika
1 tsp turmeric
1 tsp chopped garlic

1. Saute onion for a few minutes with a little olive oil to soften.

2. Pour all ingredients into the crockpot and cook on high for 5 hours (6-8 on medium).

3. Test for doneness of the potatoes and then make sure you don’t need more salt. Done.

4. Since peanuts are popular and often-used, I’ve garnished mine with a few warm peanuts.

It’s that simple. The crunchiness of the garbanzos gives it so much depth, yet the sweetness of the yams is just heavenly. Go easy on the spices until you know for sure how much you like (and since I’m making this for the class, I want to be sure not to blow away the kids with too much spice.) I prefer to let the vegetables take over, rather than the spices anyway. I love the tartness of the tomatoes and the firmness of the white potatoes (which were not in the original recipe, but I had one around).

I don’t drain the beans and that, along with the tomatoes, should be enough liquid. You should have enough to cover all ingredients, but if you don’t-use a little veggie broth or water.

I’m making the injera tomorrow and that is typically used to scoop up the stew and soak in the food, instead of using a spoon. That’s why you want the stew to be thick, not soupy. But if you like yours soupy, by all means add more broth. The best part of all this is that the entire stew is gluten free. And much of the food that I found for this lesson was gluten free. Wheat is not common on the continent, as far as I can see (we’ll talk about htat tomorrow). And luckily, there are many vegetarian dishes to make.

Variations-add chopped kale, spinach or chard for color and texture. I’ve also heard that okra is a common veggie used so give that a try if you can find it. You can also add some cayenne pepper to give it a little kick, or add more of the spices to make it stronger. It’s all up to you, Dear Chef.

Enjoy!

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Filed under garbanzos, lentils, potato, stew, sweet potato, tomatoes

Simple, Rustic dish


This is probably more of a winter dish, but since I wasn’t feeling well I wanted something comforting and soothing. Warm, hearty dishes do that for me. This was inspired by my good friend Maegen, a wonderful chef and friend who gave me the wonderful smoked paprika on my last trip out to California.

Rainbow Chard with Garbanzos

1 bunch of Rainbow Chard, chopped (stems and leaves)
1 large clove of garlic to two smaller ones, chopped
1 can garbanzos, rinsed
1 TBS grapeseed oil
1/2 cup veggie broth
1/2 C golden raisins
About 1/4 C shredded Romano (optional)
1 tiny pinch of smoked paprika (a little goes a long way)

1. Heat large saute pan with oil. Add galic and cook for a minute.
2. Add chopped chard and saute for a few moments, giving the chard time to wilt.
3. Add beans, salt, pepper, raisins and broth.
4. Saute till everything is warmed through and chard is cooked through.
5. Add paprika and cook for just one more minute.

Serve with shredded Romano. The smoked paprika gives it a warm, smoky taste. Just what I needed to warm my tummy. If you don’t have smoked paprika, which I never did before, this is still delicious on it’s own without it. I tried it before adding the paprika and it was wonderful.

Enjoy!

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Filed under dinner, garbanzos, gluten free, Swiss Chard