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Garbanzos Galore - 142 recipes

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Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally

  • 1 1/2 * 1 1/2 cups orzo (about 9 ounces)
  • 1/4 * 1/4 cup olive oil
  • 3 * 3 tablespoons fresh lemon juice
  • 1 * 1 garlic clove, minced
  • 1 * 1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 2 * 2 tablespoons chopped fresh oregano
  • * 15-ounce log soft fresh goat cheese, crumbled (about 1 cup)
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From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005 An interesting and tasty salad

  • 3 Tbsp. Orange Juice
  • 2 Tsp. White Wine Vinegar
  • 2 Tsp. Honey Dijon Mustard (used to be Dijon mixed with a little honey)
  • 2 Tsp. Olive Oil
  • 6 Cups Torn Fresh Spinach
  • 1/2 Cup Sliced Red Onion
  • 1 15 Oz. Can Mandarin Oranges
  • 1 Cup Garbanzo Beans
  • 3 Tbsp. Pecans, Toasted
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Ana got this recipe from Annie Gonzalez, another filipina-espanola

  • 1 package dried garbanzos
  • 1 large sausage, chopped
  • 2 onions, sliced
  • 3 cans beef broth
  • 2 cups water
  • 1 potato diced
  • 1 bag spinach
  • 3 bay leaves
  • 2 garlic cloves, diced
  • Chopped parsley
  • Dash cumin & paprika
  • 3 tb olive oil
  • S & P to taste
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Heat the oil in a soup pot

  • 2 tablespoons olive oil
  • 2 large onions chopped
  • 3 large celery stalks diced
  • 2 garlic cloves minced
  • 3/4 cup dried lentils rinsed, sorted
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon grated fresh ginger (or 1/4 tspn dried ginger)
  • 1/2 teaspoon cinnamon
  • 2 cups diced ripe tomatoes
  • 1 can chickpeas - (16 oz) drained, rinsed
  • Juice of 1/2 lemon (slice the remainder thinly for garnish)
  • 1/2 cup chopped fresh cilantro
  • Salt to taste
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Soak the garbanzo beans in 2 quarts of water for 12 hours, then drain

  • 1/2 pound dried garbanzos (chickpeas)
  • 1 1/2 cups panela (cane sugar) or piloncillo
  • 1 four-inch stick canela (cinnamon)
  • 1 cup roughly-chopped pineapple
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Put beans in a stock pot. Add extra virgin olive oil and flour

  • 4 cups dried garbanzo beans soaked in water
  • with
  • 1 teaspoon baking soda for 24 hours and drained
  • 1/4 cup extra-virgin olive oil plus
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flour
  • 1/2 pound pork rind boiled for 20
  • minutes and cut into thin strips
  • 10 cups water more or less
  • 1/4 cup olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 3 fresh sage leaves chopped
  • 1 branch rosemary chopped
  • Leaves from 2 stalks of celery hold ribs aside
  • 1 baking potato peeled, halved
  • 2 carrots peeled, sliced
  • 1/2 cup broccoli rabe chopped
  • 2 leeks, white part only sliced
  • 5 cabbage leaves cut chiffonade
  • Salt to taste
  • Freshly-ground black pepper to taste
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Place the currants in a medium bowl, add boiling water to a level one-half inch above the currants and let them sta...

  • 2/3 cup dried Zante currants
  • 1/4 cup mild olive oil
  • 4 cups chopped white onions medium dice
  • 1 teaspoon cinnamon plus more
  • 3/4 teaspoon ground allspice
  • 1/2 cup toasted pine nuts
  • 3 cups drained canned garbanzo beans liquid reserved
  • 3 tablespoons well-stirred tahini paste room temperature
  • 2 tablespoons fresh lemon juice
  • 2 medium yellow-fleshed potatoes boiled, peeled
  • Salt to taste
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Heat the oil in a 12-inch skillet over medium-high heat

  • 2 tablespoons olive oil - (to 3)
  • 1/4 cup diced celery
  • 1/2 cup diced white onion
  • 1/4 cup diced carrots
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 4 cups chicken stock - (to 5)
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon Madras curry powder
  • 1 teaspoon Indian curry powder
  • 1 teaspoon Thai curry paste
  • 1 pound boiling potatoes peeled, diced
  • 2 cans garbanzo beans - (16 oz ea)
  • salt and pepper
  • 1/2 cup chopped parsley divided
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Place the garbanzos in a stainless steel pot with about 3 cups of water and 1/2 teaspoon of salt

  • 1/2 pound sprouted garbanzo beans (abt 1 1/2 cups)
  • Salt to taste
  • 2 garlic cloves - (to 3)
  • 1/4 cup tahineh
  • 4 tablespoons lemon juice - (to 6)
  • 1 teaspoon toasted sesame oil
  • 1 dash hot paprika
  • 2 tablespoons virgin olive oil (optional)
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Simmer the garbanzos in about a quart of salted water for 15 to 20 minutes, then taste one

  • 1 pound sprouted garbanzo beans
  • Salt to taste
  • 1 pound boiling potatoes, such as Yukon Gold
  • 2 tablespoons olive oil
  • 2 teaspoons dark sesame oil
  • 6 tablespoons lemon juice
  • Freshly-ground black pepper to taste
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped Italian parsley
  • 2 garlic cloves minced
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Rinse and drain garbanzo beans and blot dry with paper towels

  • 1 can garbanzo beans - (15 oz)
  • 1 jar marinated artichokes - (6 1/2 oz)
  • 4 tablespoons olive oil
  • 2 large celery stalks cut 1/2" dice
  • 1 small red onion cut 1/2" dice
  • 1 large red bell pepper cut 1/2" dice
  • 8 Kalamata olives pitted, sliced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Freshly-ground black pepper to taste
  • 4 cups romaine leaves torn bite-size chilled, crisped
  • 2 tablespoons minced parsley (optional)
  • 12 slices Genoa salami - (paper-thin)
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Heat oil in large skillet over medium-high heat

  • 2 tablespoons oil
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger root
  • 2 cans diced tomatoes - (14 1/2 oz ea) drained
  • 2 cans garbanzo beans - (15 1/2 oz ea) drained
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
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Spicy Garbanzo Beans And Tomatoes Orzo with garbanzo beans, goat cheese, and oregano