#chickpeas and garbanzo beans
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[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
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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
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Garbanzo Capers Fry Up
My parsley was getting out of hand...so what to do...make a fry up using a generous bunch of parsley teamed with some of my favorite ingredients - capers, garbanzo beans, spinach, eggplant...all great to include as part of my healthy eating plan. See what you think...
oil
1 red onion, diced
1 bell pepper, seeded, diced
1 - 4 oz. can green chilies, mild, with liquid
1 eggplant, diced with skin
1 t. garlic, minced
1 bunch fresh parsley, scissor chopped to speed the process
1+ c. spinach, chopped
1 - 4 oz. jar capers, drained
1/2 t. black pepper
1/2 t. cumin
1 - 15 oz. can garbanzo beans, with liquid
In a large fry pan, begin sauteing onion, bell pepper, chilies, and eggplant. Give this mixture a stir, add in garlic, parsley, spinach, capers, black pepper, and cumin. Add the garbanzo beans last to just heat through to keep their bright color. Serve up as it comes, on a bed of brown rice, with a slice of pork roast...whatever seems like a good plan.
When I'm not working up healthy sides or main dishes for the family, I'm bounding downstairs to sew cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .
Or, I'm putting the finishing touches on handcrafted crocheted upcycled recycled thrifted throw rugs worked by me from wool selvage locally sourced - www.etsy.com/shop/topdraweryarns .
My daughters have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for wearing whatever you get up to.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwome - where she knit upcycled recycled thrifted yarns into soft, supple throws and afghans to curl up in.
#diabetes#foodie#vegetarian cooking#vegetarian#vegetarian recipes#healthyeating#vegan#vegan food#homecooking#garbanzo beans#chickpeas#capers
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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!
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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.
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#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
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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.)
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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
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Falafel Burgers
#savoury#lunch#dinner#recipe#recipes#burgers#falafel#falafels#vegan#vegetarian#makeitdairyfree#cabbage#red cabbage#chickpeas#coriander#garbanzo beans#cumin#tomato#tomatoes
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Video
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
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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
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These are homemade, healthy chickpea burger patties with buffalo sauce, served on buns with fresh ranch dressing, lettuce, and onion. Best part is how quick these are to make using buffalo sauce, store-bought buns, and canned chickpeas.
#veganrecipes#plantbased#vegan#veganrecipe#plantbasedrecipes#plantbasedrecipe#veganism#plantbased recipes#vegetarian#go vegan#chickpeas#garbanzo beans#vegan burger#burgertime#veggie burgers#hamburger#sandwich#bbq#bbqtime#bbqfood#vegan cooking#veganuary#vegano#what vegans eat#vegan food#plant based#vegan recipe#vegan recipes
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should i adopt the sweet 9 year old cat i found on pet finder 🥺
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Peppers, chickpeas and spinach with shakshuka-style eggs
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My Beanish Fan Characters
Made some Beanish characters, too!
Red Beatrice Anrise is a shy young lady who lives and works in Gwarhar Crawfish, a restaurant owned by her father that is one of the most famous food establishments in the Beanbean Kingdom. She is quiet, bashful, and usually doesn't speak unless she is spoken to. She is easily embarrassed, and she is afraid of disappointing people and rejection. When meeting someone new, she gets flustered and nervous, but she will warm up to them if they are nice to her. While she doesn't like to draw attention to herself, Red will want to help if she sees something bad going on. Red has a big soft spot for children. She was oddly born on the same day at the same time as Prince Peasley. She even looks almost exactly like him, except she is a girl and has red hair that she curls. In the restaurant, Red cooks the food, waits tables, and cleans. While Red does love cooking in the restaurant, she’d like to try doing other things, too. (She originally had twin drills, but then I got sued by Vocaloid. Just kidding, but my friend suggested that I change her hair.)
Maizee Chickpea is one of Red's two best friends. She is enthusiastic and polite, although sometimes, she doesn't know what to do or how to respond to her surroundings. She is also helpful, as she gives Red moral support and helps her clean the restaurant sometimes when she visits her there. Maizee enjoys dressing up and photography; she can't seem to live without her favorite camera. She actually wants to be a professional photographer like Kylie Koopa is.
Velvet Mucuna is a velvet bean and Red's other best friend. Velvet is calm and poised for the most part, but in certain times, she can get overly excited or scared. It is very hard to make her cry and to make her mad. She is a pretty down-to-earth person, and she helps her friends make sensible choices. Her skin often gets itchy, and that is very hard for her to deal with. Velvet likes to sew, act and dance, and she wants a career in anything related to theater.
Garbanzo is the Beanish royal scientist. He was a top student at Woohoo Hooniversity and is one of its most notable alumni, but he has never laughed in his life even once. He is aloof, he is reclusive, he is unemotional and flat, and he is much, much more of a realist than Velvet. He is good at staying calm when dealing with things that make him uncomfortable, like laughter, which explains how he was able to graduate. Garbanzo can get so focused on something that it becomes impossible for him to get out of the zone. His full name is Garbanzo Garbanzo.
Brodi, Barkley and Bessie are Prince Peasley's three younger cousins. They are triplets in second grade who go to live with him and their aunt Queen Bean in the castle from time to time. Brodi is often dressed in red. He is self-assured and confident, and he could be a bit crazy. He is usually not aware of what's going on. Barkley is often seen wearing yellow. He is the smartest of the three and acts as their ringleader. He is a bit of a perfectionist. Bessie often wears blue. She's plucky, she's pretty short-tempered, and she has no impulse control whatsoever. She is quite desperate for attention from her brothers and her classmates. What the triplets have in common is that they like to be together, they have a need for friends, and they can get frustrated over little problems. Try as he may, Peasley doesn't find himself interested in hanging out with them, so he has a pretty rocky relationship with them.
Snip is Red's father and the founder and owner of Gwarhar Crawfish. While Snip has great communication skills that come from talking to his employees, he is somewhat impulsive and impatient. He feels very strongly about the idea of his daughter taking over the restaurant someday. He clings onto his thoughts and ideas pretty tightly, so he has a little bit of trouble learning to let go. Snip is canonically neurodivergent. Hari is kind and humble. She supports her daughter's interests, helps her family handle new things, and acts as a voice of reason to her husband whenever she notices that he is going too far. She encourages conversation and open communication.
Gwarhar Crawfish was founded from Snip's aspirations for cooking and the inspiration he took from his family's recipes for Cajun cuisine. The name comes from the time when Snip realized how much he loved cooking. At that time, he was fishing in Gwarhar Lagoon when he caught a lot of crayfish. This was impressive to its residents to because the crayfish were hard to find and hard to catch. He decided to boil it for lunch for them like his parents would for him, and they came out great to the residents.
In my version of M&L, Peasley is actually quite a rocker and he's in a band, so I thought I'd draw out his bandmates. The main reason I made them is because I wanted to create some best friends for Peasley to expand on his life more.
Barkley is part of a boy scout troop called the Navy Bean Skippers, and Peasley brings him to their meeting place on Tuesdays and Thursdays after Barkley's school day. While Barkley does activities with his sailor-themed troop, Peasley goes to meet his friends in other room to play Beanstalks & Banshees with them. They're there because they also have smaller relatives who are scouts. The Adamantine Conquerors is the name of their band, which was started by Jacklin, who also usually acts as the Beanstalk Master. Peasley's class is a paladin.
Jacklin is a lima bean, so his skin is noticeably a lighter shade of green. He is easily excitable and encouraging, but he's also too openly honest and can sometimes be timid. Fantasy is what he claims to be his reason for living; he goes to the library to check out fantasy novels often. He owns all of the group's B&B stuff, and he's written most of their adventures. He is the bassist and founder of the band, as well as the lead vocalist. I ship Jacklin with Red, who will eventually meet him and fall in love with him. His name is based on Jack and the Beanstalk. He first started playing B&B as a bard because he also loved music.
Soren is a kidney bean who is interested in fortune telling and learning about magic, but hir main career path is working as a tattoo artist. Ze's pretty clumsy, shy and sometimes lazy, but ze's still smart, and ze really knows hir stuff when it comes to storytelling. When Jacklin doesn't feel like the story he's got is working, Soren often helps him improve it. Ze doesn't like too much technology. Ze is dating someone named Basil. Ze is named after the Eye of Sauron, and ze plays the lute. Ze identifies as genderqueer. Hir class is a wizard.
Reese is a black turtle bean who mans the "Days Without Peasley Making It All About Him" chart. It doesn't like disrespect and can blow up at people who are hateful towards it or its loved ones. It's a peaceful person; it would be a good Christian child who goes to church every Sunday if it was real. Reese plays the flute for the band, and it is also part of a marching band called the Marchers of Mirth. Its name is Reese to rhyme with peace. It identifies as androgynous. Its class is a cleric.
Misty is a black-eyed pea. That's not makeup or eye contacts; that's the way her eyes naturally look. She likes to act mysterious and cool, and she's pretty funny, but she is a little bit insecure and doesn't always know what she's doing. She works in a clothing store; she aims to become a fashion designer for everyone who wants to freely express themselves. She is the band's drummer. Her class is a rogue.
#Mario franchise#Mario & Luigi#oc#ocs#my ocs#Red Anrise#Maizee Chickpea#Velvet Mucuna#Garbanzo Garbanzo#Brodi Bean#Barkley Bean#Bessie Bean#Hari Anrise#Snip Anrise#Jacklin Stemheight#Soren Heehara#Reese Ohojo#Misty Blagues
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