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Garbanzos Galore - 142 recipes

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Find more recipes at: epicurious

  • virgin olive oil 4 garlic cloves, pressed 1 tablespoon smoked paprika* 1 teaspoon ground cumin 1/2 teaspoon dried crushed red pepper 1/2 cup plain yogurt or Greek yogurt 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, divided
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First make sure to wash all your vegetables

  • 2 cups Chopped Lettuce
  • 1/2 cup Red Kidney Beans, rinsed from can
  • 1/2 cup Garbanzo Beans, rinsed from can
  • 1 Med. Cucumber
  • 1/2 cup Crushed Tortilla Chips
  • 1 cup Garlic-seasoned Croutons
  • 1/2 Green Bell Pepper
  • 1 Tblsp Olive Oil
  • 1 Tblsp Mayonnaise
  • 1 Tblsp Classic Ranch Dressing
  • 1 tsp Salt, optional
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1. In a medium pot, heat the oil over moderate heat

  • 2 Tbl olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 1 tsp ground ginger
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground black pepper
  • 2 tsp salt, plus more if needed
  • 1 cup dried brown or green lentils
  • 1 (15-ounce) can crushed tomatoes
  • 7 cups water
  • 1 (15-ounces) can garbanzo beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • Juice of 1/2 lemon
  • Harissa, for serving (optional)
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In pan, heat 2 tbsp oil. Saute onion, salt and pepper

  • 4 tbsp olive or canola oil
  • 1 red onion, sliced
  • Salt and pepper, to taste
  • 3-4 medium zucchini, quartered
  • 1 green or red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 15 oz can garbanzo beans, drained
  • 1 bunch of cilantro, chopped
  • 3 green onions, sliced
  • 1 tbsp lemon juice
  • Tortillas
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In food processor, puree first 6 ingredients; form 4 patties

  • Two 15-oz cans garbanzo beans, drained
  • 1/2 cup parsley leaves
  • 1/3 cup plain breadcrumbs
  • 1-1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp EVOO
  • 4 hamburger buns
  • Lettuce, tomato and mayo for topping
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Combine and let sit for an hour or so

  • 2 c garbanzo beans
  • 1 avocado cubed
  • 1 pint cherry tomatoes, halved
  • 1 yellow pepper diced
  • 1/2 c red onion diced
  • 2 T olive oil
  • 1/4 t salt and pepper
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A healthful alternative to chips, these crunchy, slightly spicy beans make a perfect party snack

  • 1 15 - 16 ouncecangarbanzo beans (chickpeas), rinsed and drained
  • 3 tablespoons olive oil
  • 1 teaspoon bottled hot pepper sauce
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch paprika
  • 1 tablespoon finely snipped Italian (flat-leaf) parsley
  • Pinch coarse sea salt
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Melt butter in bottom of pot and then throw in the garbanzo beans with the jam

  • Can of organic garbanzo beans
  • Turkish red pepper paste to taste
  • Jamaica jerk seasoning to taste
  • Butter to oil pan bottom
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Substitute escarole or another hearty green like collards if you don't like kale

  • 2 center-cut bacon slices
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 4 cups chopped fresh kale
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 4 lemon wedges (optional)
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Cooking Light

  • 1 cup vegetable broth
  • 1 cup uncooked couscous (preferably Israeli couscous)
  • 2 cups chopped seeded tomato (about 2 medium)
  • 1 cup diced cucumber (about 1)
  • 1 cup thinly sliced green onions (about 6)
  • 1/2 cup grated carrot (1 medium)
  • 1/2 cup diced red pepper
  • 1 (15 oz.) can chickpeas, drained
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon crushed red pepper
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Combine garbanzo beans and lemon juice in large bowl

  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 3 tablespoons fresh lemon juice
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, peeled
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric, divided
  • 1 teaspoon smoked paprika,* divided
  • 2 cups water
  • 1 cup quinoa (about 6 ounces),** rinsed well, drained
  • 1 teaspoon coarse kosher salt
  • 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
  • 1 1/2 teaspoons ground cumin
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh Italian parsley
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Bring vegetable broth to a boil in a large pot

  • 3 (14.5 ounce) cans vegetable broth
  • 3/4 cup small seashell pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
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