Are they Chickpeas or Garbanzos? /kosher recipes

This is that magical time of year when all things, especially my dieting start anew. After warding off the cold and chill of winter with that extra 10 pounds of excess weight (blubber sounds so harsh) I know that I have got to get a grip on the inhalation of comfort food (ie: chocolate, pizza, chocolate, mashed potatoes, chocolate) that have comprised my fuel for the past few months. I’ve taken stock of my eating habits and have decided that salads and high fiber foods are now on the menu in full force.

One of the biggest mistakes people make when they want to shed a few pounds is that they think they have to starve themselves. That’s a big no no. You should eat sensibly and eat smart. Fiber and roughage should play a big part in any

Chick peas are perhaps better known by their name garbanzo beans. They are a round-ish, beige to light green members of the legume family grown primarily in part ofWest Asia,India, and in theMediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus and falafel. You can get them dried or canned and for my money and the amount of time needed I tend to always use the canned variety.

Chick peas are incredibly versatile and are a frequent ingredient in pacific rim,Mediterraneanand Italian dishes.  They are considered a starchy carbohydrate and are a great staple for people with diabetes. A serving of chick peas (about 4 ounces or half a cup) has about 17 grams of dietary fiber and 19 grams of protein. They are considered more digestible than most other beans making them a wiser option for suffers of how shall I put this delicately…….. excessive flatulence.

This is so not a case of beans beans the magical fruit the more you eat the more you…….ok, you know what I mean. These recipes are all easy, a little different, delicious not so high in calories and oh so good for you.

 

SPINACH AND CHICK PEA CURRY (meat)

 

1 tablespoon oil

1 onion, chopped

1 (14.75 ounce) can creamed corn

1 tablespoon curry paste

salt and pepper to taste

1/2 teaspoon garlic powder, or to taste

1 (15 ounce) can garbanzo beans, drained and rinsed

1/2 lb cooked shredded chicken (leftovers work great)

1 bunch fresh spinach stems removed

1 teaspoon dried basil or to taste

 

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic. Stir in garbanzo beans and gently fold in cooked chicken. Add spinach and cover. When spinach is tender, remove from heat and stir in basil. Serves 4

 

GREEK SALAD (dairy)

 

2 (15 ounce) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

 

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Serves 8

HUMMUS (pareve)

 

1 can (15-oz) garbanzo beans (chickpeas); drained (reserve liquid)
1/2 cup sesame seed
1 teaspoon minced garlic
3 tablespoons lemon juice
1 teaspoon salt
Snipped parsley
pita bread; crackers or vegetable dippers

 

Place reserved bean liquid, the sesame seed and garlic in blender container. Cover and blend on high speed until mixed. Add the garbanzo beans, lemon juice and salt; cover and blend on high speed, stopping blender to scrapes sides if necessary, until of uniform consistency. Garnish with parsley. Serve as spread or dip with wedges of pita bread. Makes 2 cups.

 

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ROASTED RED PEPPER AND CHICK PEA DIP (dairy or pareve)

 

16 oz canned garbanzo beans; rinsed and drained
7 oz Jar roasted red peppers; rinsed and drained
1/2 cup plain yogurt or non dairy sour cream substitute
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

 

Process all ingredients in a food processor or blender until smooth. Makes 2 cups.

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LAMB STEW WITH SPINACH AND GARBANZO BEANS (meat)

 

2 pounds lamb shoulder or stew meat, cut into 1-inch pieces
Garlic powder
3 tablespoons olive oil
1 onion, coarsely chopped
1 cup 1/2-inch pieces peeled carrots
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chicken broth
1/2 cup tomato sauce
1 tablespoon fresh lemon juice
1 10-ounce package ready-to-use spinach leaves
Lemon wedges

 

Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges. Serves 4. This recipe can be doubled

 

ROAST CHICKEN BREASTS WITH GARBANZO BEANS

 

1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup non dairy sour cream substitute
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro or parsley, divided

 

Preheat oven to 450. Mix the olive oil, garlic, paprika, cumin and red pepper in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in non dairy sour cream and set aside for sauce. Place chicken in a roasting pan. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with sauce. Serves 4.

 

TROPICAL GARBANZO BEAN SALAD (pareve)
2 (15 ounce) cans of garbanzo beans, drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup of diced sweet yellow onion
1 cup of cherry or grape tomatoes

2 cups shredded lettuce
1/4 cup of freshly squeezed lime juice
1/4 cup of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
3 minced garlic cloves
10 black olives
1/2 cup chopped parsley

In a large wooden salad bowl combine the red and green peppers, lettuce, onion, tomatoes, olives, garbanzo beans and chopped parsley

In a blender combine the lime juice, olive oil, minced garlic, cumin, salt and pepper. Pour the dressing over the garbanzo bean mixture. Cover and refrigerate for an hour or so. Serves 6

 

SWEET ‘N SPICY GARBANZO BEAN CHILI (dairy)

 

2 (15-ounce) cans garbanzo beans, rinsed, drained

2 (10-ounce) cans diced tomatoes with green chilies, undrained

1 (8-ounce) can tomato sauce

1 medium (1/2 cup) red onion, chopped

1 teaspoon finely chopped fresh garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 cup sweet and spicy French salad dressing

4 ounces (1 cup) Cheddar Cheese, shredded

1/2 cup sour cream

Chili powder, if desired

 

Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in the salad dressing. To serve, place chili into bowls; sprinkle with cheese and a dollop of sour cream; sprinkle the top with chili powder, if desired. Serves 4 to 5.

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