#garbanzo beans

[najia-cooks]

[ID: A large, shallow dish full of golden brown rice with chickpeas, bits of tomato, and whole spices; it is garnished with mint and sliced almonds. End ID.]

Chana pulao (Pakistani-style rice and chickpea dish)

Chana pulao is a simple, tasty vegetarian staple common throughout various regions of India and Pakistan. It is often prepared during Muharram, the first month of the Islamic calendar, but may be prepared year-round. Fragrant, fluffy basmati rice is cooked with aromatics, chilis, tomatoes, pungent spices, and herbs in this filling, one-pot meal.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

2 cups (240g) cooked chana (chickpeas / garbanzo beans)

2 cups (360g) dried basmati rice, rinsed and soaked

3 cups (710mL) water

1 shallot, sliced

2 roma tomatoes, diced (optional)*

2 green chilis, slit

1 green chili, sliced

10 mint leaves, chopped

1-inch chunk (10g) fresh ginger, julienned

4 cloves garlic, chopped and crushed

3 Tbsp neutral oil

Sliced almonds, fried in neutral oil until golden brown, to garnish (optional)

Whole spices:

2 Indian bay leaves (tej patta)**

3 pieces Ceylon / true cinnamon bark (dalchini), or substitute cassia cinnamon

2 green cardamom pods (elaichi)

2 Indian black cardamom pods (badi / kali elaichi)

1 star anise pod (chakri phool)

1 tsp cumin seeds (jeera)

1/4 tsp black peppercorns

5 cloves (laung)

2 Tbsp fennel seeds (saunf)

2 Tbsp coriander seeds (dhania)

1 dried red chili pepper, crushed, or 1 tsp red chili flakes

Ground spices:

1/2 tsp ground turmeric

2 tsp salt

1 tsp Indian chili powder (ground mirchi)***

1 tsp garam masala

All of these spices can be purchased whole or ground at an Asian or halaal grocery store. If you don't have any of the spices, you may omit them. Star anise and fennel both have a licorice-like aroma and may be substituted with each other or with aniseed. Black cardamom has a strong, smoky, camphorous aroma--if you don't have any, just use a bit more green cardamom, cinnamon, and clove.

*Tomatoes are a common add-on but are not strictly traditional in this dish. Add them in for the tangy flavor and additional color, or omit them for lighter, fluffier rice.

**Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled "tej patta" in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

***Mirchi is made from dried and ground red chilis and is distinct from chili powder, which contains various spices and dried aromatics in addition to ground chilis. Substitute with more red chili flakes, or with another ground red chili powder such as prik bon.

Instructions:

1. If using dried chickpeas: allow a cup (175g) of dried chickpeas to soak in plenty of cool water overnight (or quick soak by placing in a pot and covering in several inches of water, bringing to a boil, removing from heat and allowing to soak for an hour). After soaking, drain chickpeas and place in a pot covered by several inches of water; bring to a simmer and cook for an hour or two until tender. Optionally add a few crushed cloves of garlic, half an onion, and a bay leaf in with the water to flavor the chana.

2. Rinse rice in several changes of cool water until the water runs mostly clear. Cover it with cool water and allow to soak for about half an hour while you prepare the produce and spices.

3. Prepare your produce. Slice shallot by cutting the stem end off, placing each lobe flat-side-down, and slicing horizontally (perpendicular to the root). Dice tomatoes and cut a slit vertically in two green chilis; slice another green chili horizontally. Wash ginger (or peel it, if the peel seems particularly thick or tough) and julienne by slicing thinly in one direction to produce discs, then slicing the discs thinly in another direction to produce matchsticks. Roughly chop garlic and crush it with the flat of your knife. Rinse and roughly chop mint.

4. Heat a few Tbsp of a neutral oil on medium in a large, deep pan. Sauté larger whole spices--cardamom pods, star anise, cinnamon, cloves, and black peppercorns--for 30 about seconds until fragrant. Add smaller seeds (coriander, fennel, and cumin) and fry for another minute until fragrant and a shade darker.

5. Add shallot and fry, agitating often, until golden brown. Add ginger, garlic, green chilis (sliced and whole), and crushed red chili / chili flakes and sauté for 30 seconds until fragrant.

6. Add ground spices and mint and sauté for a few seconds, stirring constantly, until fragrant.

7. Add tomatoes and sauté for several minutes until water has evaporated.

8. Reduce heat to low. Add water, chickpeas, and rice and cook, covered, until rice has absorbed all of the water, 15-20 minutes. If your pan tends to stick or has a thin bottom, stir occasionally.

9. Allow to steam without removing the lid for another 5-10 minutes. Fluff and serve warm. Garnish with sliced almonds, cashews, mint, or lemon as desired.

#vegan #vegetarian #cooking #vegan recipes #chana pulao #rice #basmati rice #garbanzo beans #chickpeas #tomatoes #mint #almonds #Indian #Pakistani #gluten free #Muharram #one pot #under an hour #if you’re using canned beans that is

[useless-catalanfacts]

Cigrons a la catalana ("chickpeas in the Catalan way"), a traditional recipe from Catalonia. A very simple stew of chickpeas and spinach. It's particularly common during Lent period.

Recipe under the cut.

Photo and recipe from catalunya.com.

Ingredients for 4 people

400 g cooked chickpeas

1/2 large onion

4 garlic cloves

a pinch of flour

2 ripe tomatoes

olive oil

salt and pepper

cooking liquid from chickpeas

few strands of saffron

garlic and parsley

roasted almonds

2 hard-boiled eggs

200 g spinach

Preparation

Prepare the roux. Sauté the chopped onion with a little salt to prevent it from burning. When cooked, add the chopped garlic and parsley, and shortly after the tomato, peeled, seeded and finely chopped. Fry gently until well concentrated. Then add the flour and stir so the mixture binds together well.

When the roux is well bound, add the chickpeas, together with their cooking liquid. Simmer gently over low heat for about a quarter of an hour.

Add the spinach in the last five minutes.

Meanwhile, make a picada with the salt, toasted saffron, garlic and almonds, all finely chopped. Dilute with the cooking liquid and add to the chickpeas. Cook for three or four minutes more and serve the chickpeas accompanied with hard-boiled eggs, cut in half.

Variants

The spinach can be replaced with chards.

You can add a little bit of bacon.

You can add a touch of raisins, a spoonful of paprika, ñora pepper, or clove.

You can use a little bit of dry bread to make the picada.

#menjar #cigrons a la catalana #receptes #food #chickpeas #garbanzo beans #spinach #chards #vegetarian #stew #legume #foodblr #recipe #recipes #delicious #savoury #healthy #food photography #vegetarian recipes

[marble-trees]

The Santa Fe chicken salad recipe

#cronchy khan #my stuff #cursed images series #jeff I have no idea how to draw you- #slenderverse #everymanhybrid #emh #jeff emh #shitpost #garbanzo beans #also known as chickpeas #flag requests are still open!

[acelessthan3]

Trying my hand at Shan Tofu (chickpea tofu). You just soak the beans overnight, blend the beans in the high power blender with a 1:2 water ratio at the highest setting for slightly longer than seems reasonable, strain (I used a nut milk bag), stir on med-low/low forever until it thickens, set in the fridge overnight.

#shan tofu #tofu #cooking #chickpeas #garbanzo beans #vegan recipes

[brattylikestoeat]

#garbanzo enchilados #garbanzo beans #or chickpeas #tiktok #tiktok food #mexican food #brattylikestoeat #food #foodlr #food blog #video #foodie #cooking stim #stim cooking #savory stim #yummy

[dandelionsandderivatives]

I grew up calling them "chickpeas," but I've noticed more and more people calling them "garbanzo beans" or just "garbanzos," and I'm curious whether it's a regional difference, a generational difference, or just a weird fluke of my own experience. ("Garbanzo" is a Spanish loan word in English, which makes me suspect it should be more common in parts of the US that have a lot of Hispanic influence, but I'm not sure my own experience supports that. And I'm very curious to see what people in other English-speaking countries call them.)

#poll #legumes #chickpeas #garbanzo beans #cooking #english #languages

[unlicensedcardiologist]

“Trick or treat!”

TRICK!1!4&(8!/!;!(&;82$!!!

*throws a pipe bomb up your ass*

#garbanzo beans #halloween #happy halloween #happy halloweeeeeeen #gabanso mean

[gabrielora]

Head cannon for Simon Petrikov: he just eats garbanzo beans constantly. He drinks them out of the can, he eats uncooked cans of tuna without a fork. He slathers mustard on it and licks it clean.

#tuna art #adventure time #simon petrikov #Simon petricov #Simon petricov headcannons #Simon petrikov headcannons #can tuna #garbanzo beans #chickpeas #stupid fuvking old man

[dailywasabipics]

A sleepy shot of some truly beautiful beans

#wasabi #calico cat #toe beans #garbanzo beans

[thoughts-of-endless-night]

found a black bean in my can of garbanzo beans

#black beans #garbanzo beans #canned beans #beans #why am i tagging this beans post so extensively

[goldenangeldust]

Garbanzo bean tacos 🌮 They’re so good. I won’t tell you how many I’ve had within the last 24 hours, just know I’ve eaten well lol 🤭

#garbanzo beans #lettuce tacos #food

[vegan-nom-noms]

Falafel Burgers

#savoury #lunch #dinner #recipe #recipes #burgers #falafel #falafels #vegan #vegetarian #makeitdairyfree #cabbage #red cabbage #chickpeas #coriander #garbanzo beans #cumin #tomato #tomatoes

[fieriframes]

[I'LL TAKE A SPOONFUL, AND GUESS WHAT'LL HAPPEN? WE WILL RESURFACE AGAIN. SO BE VERY PATIENT, TWO OLIVES AND-- OH, GARBANZO BEANS.]

#s11e01 pub grub and more #guy fieri #guyfieri #diners drive-ins and dives #two olives #garbanzo beans #spoonful #guess #patient

[high-quality-tiktoks]

go “discover” some spices for them chickpeas bro.

#video #tiktok #tiktoks #funny #lmao #wtf #british #uk #united kingdom #britain #usa #united states #united states of america #food #chickpea #chickpeas #garbanzo beans #i_like_enzymes

[e-crow]

Had to make an environmentally friendly dish (vegan, zero/low waste, etc.) for my extra credit assignment in my Environmental Science class. I made my favorite garbanzo-rice amalgamation that I concocted a “recipe” for a while ago. Some stuff that happened in this 40 minute period:

- made just a little bit too much rice

- used dogs as walking composters for garbanzo beans

- watched said dogs repeatedly miss catching said garbanzo beans

- listened to my dad chase another lizard out of the house

- learned that you cannot compost things that have been seasoned with salt.

- almost used jarred minced garlic but was reminded of the fact that I have only cooked with it like twice and am bringing this to serve my class and have never used garlic in this recipe and was also reminded of Icarus and how thou shalt not fly to close to thine garlic sun

-ended up using an obscene amount of garlic salt

-got stared at by my dog the entire time

- contorted my rubbery-plastic-heat-resistant spatula into unholy shapes that I did not know were possible

- watched my dog stare ever so longingly at a chickpea on the counter that he couldn’t reach

- almost broke the oil container

- came so so close to not getting any fucking rice onto the cooktop goddamnit I was this fucking close why do i always fucking do this fuck

#cooking #why am i like this #dog compost #garbanzo beans #rice #environmental science #dog #shitpost but not really #also the recipe is just: add garlic salt and don’t fuck up #not really sure what I’m doing with my life

[francisfoodblog]

Chickpea and Kale Ricotta Bowl

For years, cooking has been a source of joy for me - something that I look forward to, regardless of anything else. The balance of flavors, textures, colors, and smells has always been something that has stricken passion inside of my heart and stomach alike, a passion I would never want to fade. Through the continuous nature of life, my love for cooking did not disappear - but it was allowed to slip to the wayside. Making meals went from creating something exciting and fun to yet another source of stress, the version of me that always wanted to eat at home becoming someone who was eager to order out instead. Today, and in the coming days, I've decided to make a change. That desire to produce recipes that are purely my own has returned - and, one step at a time, I'm determined to reinvigorate the person I used to be. This recipe is the beginning. A mixture of smooth ricotta, perfectly cooked kale, and crispy chickpeas topped with the bright zest of a lemon and the pure umami of grated Parmesan, I couldn't think of a better place to start. Besides - I'll eat anything that can be scooped onto slices of fresh bread. Chickpea and Kale Ricotta Bowl: serves 2

Crispy Chickpeas: -1 cup of cooked chickpeas, drained -1 teaspoon of cumin -2 tablespoons of cornstarch -salt and pepper to taste -flavorless oil such as vegetable or avocado for frying Sauteed Kale: -2 cups of raw kale washed, dried, and chopped into bite-sized pieces -2 cloves of garlic -hot pepper flakes and salt to taste -1 tablespoon of olive oil for sauteing Whipped Ricotta -1/2 cup of ricotta -one handful of fresh cilantro -salt and pepper to taste Top with: -lemon zest -parmesan cheese Serve with (optional): -fresh bread, naan, pita, or crackers Start by placing ricotta, cilantro, salt, and pepper in a blender or food processor. Blend until the cilantro has been incorporated fully to the ricotta, and the cheese has become fluffy. Set aside. For sauteed kale, add olive oil to a pan over medium heat alongside garlic and hot pepper flakes. Once the garlic has become fragrant, add raw kale and salt to promote wilting. Stir and cook until kale is tender, about five minutes. For crispy chickpeas mix chickpeas, salt, pepper, and cumin in a bowl. Mix until the chickpeas are evenly coated, then add the cornstarch. Mix once more until all of the chickpeas are well coated by the cornstarch. Then, using a sieve, remove any excess cornstarch from chickpeas. Once done, add flavorless oil to a pan over medium heat until the oil is warm. Add coated chickpeas and cook until crispy and light brown, stirring occasionally to avoid burning, about 10 minutes - chickpeas may stick together at first, but with some stirring and patience will detach from one another as they become crispy and browned. To assemble, add half of the whipped ricotta mixture to a bowl, followed by half of the sauteed kale, and finally half of the crispy chickpeas. Top with microbladed lemon zest and parmesan cheese. Serve immediately with bread, or your favorite dip-scooper.

#lunch #savory #recipes #ricotta #kale #chickpeas #garbanzo beans #cilantro #dip #vegetarian #francisfoodblog #my recipes