Tag Archives: chick peas

Garbanzo (Chick Pea) Salad with Tahini, Black Olives and Sun-Dried Tomatoes

13 Aug

I love garbanzos (chick peas, ceci) in all different ways, but especially as a salad or salad topper. They add meatiness and texture to everything and taste great with loads of garlic and onions.

Also, very versatile...

Also, very versatile…

Here is a quick and easy salad that uses up the bits and bobs you have in your fridge. When I make this kind of salad, I feel as though I am just giving it everything I’ve got; you’ll notice that the quantities of each ingredient can vary to your taste and availability. We’ll be having this one tonight with cold leftover chicken, perhaps some marinated artichoke hearts, an olive assortment, some pistachios and clementines. Delicious light dinner!

A worthy accompaniment to summer meals

A worthy accompaniment to summer meals

Garbanzo Salad with Tahini, Sun-Dried Tomatoes and Olives

2-3 Tbs extra-virgin olive oil

½ – 1 tsp apple cider vinegar

Juice of half a lemon

1-1 Tbs tahini

Pinch salt

1 Tbs garlic, minced

2 Cup garbanzos (soaked or from a can)

¼ Cup onion, chopped fine        

¼ Cup green pepper, chopped fine

2 Tbs sun-dried tomatoes, diced

1-2 Tbs pitted black olives, sliced

1 Tbs fresh parsley, chopped

In a serving bowl, whisk the olive oil, vinegar, and lemon juice, until smooth. Stir in tahini until smooth, then a bit of salt. Add remaining ingredients and mix well, adding additional salt if desired. Serve over salad greens or rice.

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Home-Made Hummus: Easy, Delicious, and Versatile

29 Mar

I haven’t made my own hummus in a while; laziness, really. I used to make it regularly and it was a terrific go-to for quick lunches as well as unexpected guests. But there are quite a few on the market that I like well enough to forget how much better it can be when you make it yourself.

As easy as pushing a button.

As easy as pushing a button.

But I had several cups of chick peas that I had soaked and needed to do something with.

I considered making falafel, but what I really need in my fridge right now is something to help me get through Lent with no cheese. (I gave it up for this pre-Easter period of mindfulness and have found it somewhat trying not to be able to just reach for a slice of something salty, creamy and filling whenever I am feeling peckish. While on a spiritual plane it is reminding me to be grateful for all the abundance that is in my life, I am also realizing how much of my son’s dinners and leftovers I have been snacking on. I had no idea how routine it has become for me to nibble on his cheesy pastas or melted cheese tortilla chips while making food or washing up. Wow.)

Ready to be stored in the fridge

Ready to be stored in the fridge

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Chick Pea, Sausage and Winter Squash/Calabaza Stew

9 Nov

Soup and stew season is upon us!

Funnily enough, I was working on a story on Indian food for Edible Long Island when I spotted my kind of calabaza in the pumpkin section of Patel Brothers (a nationwide chain of Indian/South Asian groceries stores) in Hicksville, and made sure to buy a big hunk on the way out after my interview with the manager.

Calabaza

Calabaza

I say “funnily”, not just because I found Caribbean calabaza in an Indian shop — which in and of itself has some sort of sardonic Christopher Columbus karma about it — but that because of immigration patterns, i can no longer find the Puerto Rican variety in Latin groceries where it belongs. All the Puerto Ricans have married out or moved out and been replaced by Central Americans who use kabochas or some other varieties which are not quite right for me!

(For more on calabaza and a classic Puerto Rican rice and beans recipe, click here!)

This smells ever so good bubbling up on the stove....

This smells ever so good bubbling up on the stove….

So, the calabaza inspired me to soak some garbanzos, dig out some chicken andouille from Aidell’s that was in my freezer and get busy making stew. I brought some to my colleague Jainy, who is from India and was my guide through the research for the article, and she loved this different treatment of pumpkin. So did her mom, apparently, which is high praise indeed. They had them with parathas…I love New York and our jumble of cultures!

Thick and delicious and packed with interesting textures!

Thick and delicious and packed with interesting textures!

Chick Pea, Andouille and Winter Squash Stew

1 Tbs extra virgin olive oil

1 Cup onion, chopped

1 Cup green pepper, chopped

1-2 Tbs garlic, chopped

1 small tomato, chopped

1 Cup andouille or other spicy heat and serve sausage

4 Cups cooked squash or pumpkin in the cooking liquid

2 Bay leaves

1 tsp oregano

2 Cups garbanzos, drained

Salt and pepper

Heat the oil in a heavy-bottomed soup pot until fragrant. Saute the onion for a minute at medium, then add the green pepper, cook another minute, then the garlic, cook another minute, then add the tomato and allow it all to cook at low for another five minutes, adding a bit of oil if you need more moisture.

Stir in the sausage and raise the temperature to medium high. Add the sausage and sauté for 2 minutes or until it stats to brown. Then add remaining ingredients, bring to a boil then lower heat and simmer for ten minutes. Serve with rice or couscous.

 

Finally! A Quicky and Easy Falafel Recipe Worth Sharing!

24 Sep

Falafel is one of my favorite dishes in the world. These fried Mediterranean chick pea (we call them garbanzos in Spanish) balls are not supposed to be hard to make, but I have struggled mightily with one recipe after another, unable to get one that was crunchy outside, creamy yet nutty inside, that would hold together nicely for me in the pan.

Into the frying pan....

Into the frying pan….

Until now.

I freely admit that I used beans from a can. I have tried and tried to make them by soaking dried chick peas. I hated the grainy texture of the few that didn’t completely disintegrate in the skillet. Using canned chick peas is a small defeat on the path to greater victory. I didn’t even riff off any particular recipe…I just combined flavors that had worked out in the past with techniques that had sort of worked out, and went for the can opener for my main ingredient.

Sometimes spelled felafel, I like mine golden and very creamy inside.

Sometimes spelled felafel, I like mine golden and very creamy inside.

Pedro of the “mostly vegan except when it’s not” crazy-ass diet loved them. Leandro of the “I hate garbanzos because I don’t like the way they look” declaration loved them. My unpredictable mother, Myrna, loved them. And I loved them too (and I was really the one that mattered in this pursuit of perfection). I hope you will too! This is a recipe for a small amount…so you can give them a shot if you’re new to falafel and then double the recipe once you are hooked! Click on for fabulously simple recipe….plus a quickie tahini sauce for topping Continue reading

Top Ten Easy Latin Bean Recipes (Fiesta de Frijoles y Habichuelas)

3 Apr

Some of you have reported hunting down my bean recipes. Well here are some of my faves, all gathered in one place! Just click on the image to get to the recipe.

Make it yourself and enjoy whichever texture you prefer!

Home-made refried beans! (Vegan, but you’d never know)

Five Minute Black beans - I KID YOU NOT - FIVE MINUTE PREP

Five Minute Black beans – I KID YOU NOT – FIVE MINUTE PREP

Garbanzos con chorizo (chick peas and hot dry Spanish sausage)

Garbanzos con chorizo (chick peas and hot dry Spanish sausage)

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Chickpea and Tahini Salad III (Perfect Picnic Salad)

21 Jul

I am forever putting together cold chickpea salads for the summer.

Tahini is, of course, one of my favorite condiments for this purpose. For the uninitiated, it is a sesame paste, very thick, that keeps for a long time in the fridge and is critical to Middle Eastern cuisine. A tablespoon adds a depth of flavor, a teeny bit on the bitter side, and a thickness or creaminess of texture to sauces and dressings that I like a lot. Try a basic dressing from a Mediterranean Buffet , a   version with soy sauce, or another with tomatoes and herbs. Which I guess means I should call this Chick Pea and Tahini Salad IV, but whatever!)

This time I had dill in the fridge needing to be used up so I figured I would try it. The result was fresh and good. Mint would be a terrific substitute or addition. You can really go in many directions with this one! You can mix it with rice or use it to top a green salad or just eat it right out of the mixing bowl with a spoon while standing in front of the fridge (not that I would ever do that. Uh-uh. Not me).

Light and fresh – perfect side for supper!

Chickpea and Tahini Salad III

1 Tbs lemon juice or red wine vinegar (start with half a tablespoon and increase to your taste)

1 Tbs tahini

1 Tbs extra virgin olive oil

1 Tbs dill, chopped

28oz can chickpeas, rinsed and drained

2 cloves garlic, minced

2 Tbs red onion (a quarter of a medium red onion), sliced thin

Mix or whisk lemon juice or vinegar and tahini together in a bowl. Add remaining ingredients and stir to mix well.

Garbanzos con chorizo (Chick peas and chorizo – the last of the hearty winter meals?)

1 May

Spring is definitely here – rain, fresh green smells, vegetable garden popping up all lively and bright, lily of the valley spreading lush fragrance low to the ground, lilacs towering above and spreading their own heady perfume, birds and bees doing their spring dances, kids going mental.

But there is still a chill in the air, especially at night, and there is certainly time for one or two more heavy comfort meals.

One of my favorite is Garbanzos con chorizo – chick peas or ceci with Spanish hot sausage. I don’t make it that often, because the little guy won’t eat garbanzos (yet), but after the crazed month or two I’ve just put behind me, I deserved to slather on some favorites.

Here it is – simple as pie and tasty as all get out.

Garbanzos con chorizo 

2 Tbs extra virgin olive oil

1 medium onion, peeled and chopped

2-3 cloves garlic, minced

3-4 Tbs sofrito, if using prepared, 3-4 ice cubes worth if using homemade frozen (see Sofrito for Freezing) or follow the recipe below for making fresh sofrito to order*

3-4 oz Spanish-style spicy chorizo sausage (you may substitute hot dry Italian sausage, or one of those hot supermarket brands that comes fully cooked), peeled and chopped into 1/4” pieces.

2 Tbs tomato paste

15 oz can diced tomato

1 Tbs cumin

1 Tbs dried oregano

¼-1/2 tsp salt (to taste)

1 pint soaked garbanzos (or 2 15 oz cans, rinsed and drained)

Heat oil in a large saucepan at medium-high until fragrant. Stir in onions to coat, then lower heat and sauté, about five minutes. Add garlic and sofrito and cook until fragrant. Add chorizo and heat until it begins to release its oil, then immediately add tomato, cumin, oregano, salt to taste and garbanzos. Cook at a lively simmer for 20 minutes and serve over rice.

*Here is a quick sofrito recipe that will work for this dish if you are actually making it to order. If using this sofrito recipe, do not use additional onion. The garlic stays the same.

SOFRITO

  1. 3 Tbs olive oil
  2. 3 oz ham steak or jamón para cocinar, diced (optional in this dish)
  3. 1 oz bacon, chopped rustically (optional in this dish)
  4. 1 green cooking pepper (cubanelle or Italian pepper), diced
  5. 1 large onion, peeled and diced
  6. 6 culantro leaves (recao), minced
  7. 4 sweet small peppers called ají dulce in Hispanic markets (do NOT purchase Jamaican ají or scotch bonnet! They look the same but the Jamaican/scotch bonnet are HABANEROS, deadly hot and inappropriate for this dish!) seeded and minced
  8. ½ Cup cilantro leaves, minced

Heat olive oil in whichever sauce pan you are making your dish in. Add ham and bacon, if using; cook until done (bacon can be crisp) then add other ingredients and saute until soft and fragrant.

Party Snacks: Stove-Top Toasted Garbanzos

22 Apr

(Happy Earth Day, everyone! I am not trying to ignore it, nor am I not cooking at all at home, but I have had so many professional and personal events in the past week that I admit to not doing much new or innovative in the kitchen. I organized and moderated two events on campus; was the keynote speaker for an annual gala of the American Association of Teachers of Spanish and Portuguese, Metro NY chapter – what a terrific group of people!; — plus my teaching responsibilities; my son — we just went to a performance of Peter and the Wolf today in NYC and had to negotiate around the rain and the E line being nonoperational- ick!; the dictionary; which should be available this week as an e-book on Amazon and at the Apple store, more on that later;…in short, I have been up to my neck in it! However, I’ve always got something in my back pocket to tell you about, and here it is. Simple and basic, but delicious. And more excitement later in the week as I catch my breath!)

This is a nifty stove-top snack that is relatively — actually quite, very, absolutely – healthy. Except for the part where it gets addictive and people starting pulling the bowl towards themselves and not sharing (Yes, that was me). It can actually get kind of ugly…you might want individual little ramekins as a preventative measure.

Thanks to Beth for the inspiration and Ailish for the fearless cumin seasoning! I think you will like the Indian inflections in this one, but you could go completely Mediterranean as well.

For an oven-roasted version click here.

Stove-Top Toasted Garbanzo Snack

1 pint presoaked chick-peas*, patted dry (or a 28 oz. can of chick peas, rinsed, drained and patted dry)

generous gratings of salt and pepper (Mediterranean seasoned sea salt blend is really good here)

2 or more heaping Tbs cumin and garam masala (or other spice powder blend that you like)

Heat a heavy skillet on medium high until quite hot. Add chick peas and seasonings and toast until starting to scorch, , at least ten minutes, stirring or tossing very frequently. When toasted all around, adjust seasoning, pour into a bowl and serve as a party snack or accompaniment to cocktails (as you might serve peanuts) for two to four people.

*To soak garbanzos from dry to get a pint, rinse and pick over about 10 oz of dry. Place in a bowl with a tsp salt and abundant water (to cover by several inches). In the morning, change the water. In the afternoon, drain the chick peas and rinse. Place in a pot with water to cover, bring to a boil (scraping the foam off the top) and then simmer at a gentle bubble for an hour or until desired texture is reached. You will never get the same softness as canned, but is that what you really want?

Toasted Garbanzos (Summer Buffet Dish or addictive T.V. Snack)

5 Jul

 

Chick peas are my favorite pulses (legumes). In soups, as falafel, in salads…I love, love, love their density, their subtle nuttiness, their cute shape. So it is a great joy to discover yet another way to prepare and enjoy them. These superpower beans are easy to toast and just a bit of seasoning is all the enhancement they need.

These almost didn’t make it to the buffet table, because I kept snacking on them in that compulsive way that one snacks of popcorn or potato chips.

These I made from 1/2 lb of dry beans. Instructions for soaking follow the toasting recipe.

 

Toasted garbanzos

2 cups chick peas ( or 2 15.5 oz cans, rinsed and drained)

¼ cup olive oil (you may substitute vegetable oil)

1 generous tsp cumin

Several gratings of black pepper

1 tsp coarse sea salt

Preheat oven to 400°F.

Mix all ingredients and lay in a single layer on a rimmed oven dish. Cook for 20-25 m until crisp and golden, stirring occasionally. Cool to room temperature and serve.

To soak chick peas: Rinse and sort through the chick peas, then place in a bowl with more than enough water to cover overnight. Change the water in the morning and leave for several hours. Rinse and drain, then simmer with enough water to cover for two hours, scooping off any foam. It takes a long time, but there are long periods of neglect involved, so don’t worry! The savings and the texture and flavor are terrific!

Souped Up: Andouille Sausage, Garbanzos and Kale

13 Apr
Aye me hearties…

One of the few things I miss when winter finally gets out of my face for a few months is hearty soups. So, to celebrate (or bid adieu to) the tail end of the cold and damp, I made just such a hearty (and spicy) soup. I served it to late evening guests recently as a stodgy and substantial — but lively – counterbalance to late evening imbibing. It was very restorative the day after too! I actually served it in tea cups, which was kind of sweet and cozy, and just the right moderate portion for night-time. It’s also easier to handle than bowls when you are sprawled on couches and not seated at a table.

It is another riff on one of my favorite types of soup: a bean, a green and a sausage. This time the bean is nutty, firm garbanzo and the sausage spicy Cajun-style Andouille. The green is kale. If you are not familiar with kale, it is available pretty much year-round, another leafy-green packed with nutrients and fiber and all that good stuff. It is similar to spinach and chard when you cook it, but you have to cook it quite a bit longer for it to soften up. The advantage is that it won’t get mushy in your soup, but will retain a bit of crunchy character. The colors in this one are also really lovely!

Andouille Sausage, Kale and Garbanzo Soup

2 Tbs extra virgin olive oil

1 medium onion, chopped

½ Cup red pepper, chopped

2-3 cloves garlic, peeled and chopped

6-8 oz andouille sausage (or other highly seasoned sausage – I like spicy, but you can use non-spicy too), in ½ inch slices

1 bunch kale, washed thoroughly, stems removed and chopped

2 cups russet potatoes, peeled and chopped into ½ inch squares

32 oz low sodium vegetable broth (or however much broth you have, mixed with water to make 32 oz)

1 15.5 oz can chick peas (garbanzos, ceci), drained and rinsed

2 Tbs fresh thyme or 1 Tbs dried (may be increased or decreased to your liking)

 

In a large heavy-bottomed pot, heat oil until liquid and fragrant, add onions, stir to coat then reduce heat and allow to soften and become translucent. Add red pepper and garlic and cook, stirring, until softened. Increase heat to medium high, add sausage slices and cook through. Stir in kale and potatoes and coat well. Add vegetable broth and additional water to cover the ingredients. Bring to a boil and reduce heat to a lively simmer for 15 minutes. Add garbanzos and thyme and simmer another 5-10 minutes. Season with salt and pepper to taste and serve with crusty bread/a grating of parmesan cheese/a dollop of fine extra virgin olive oil.

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