garbanzo beans | My Foodie Call

Tag: garbanzo beans
- Lo Mein Noodle Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 15th
  My daughter is a huge pasta junky. It’s a pretty safe bet that anytime we eat out she’ll get something “noodle-y” (a word??) She was the inspiration behind this next recipe except this time it was all about the Lo Mein noodles.
  
  Whole wheat. Even better.
  
  These were the noodles I started with…
  
  Lo Mein Noodle Salad
  
  Adapted from this original from Vegetarian Times.
  
  Ingredients
  - 8 oz. package whole wheat lo mein noodles
  - 12 Tbs. sweet chile sauce
  - 4 Tbs. lime juice
  - 1-10 oz. bag shredded cabbage
  - 2 purple carrots, sliced into thin coins (or you could just use regular carrots)
  - 1 can chickpeas, drained
  - 1/2 cup toasted unsalted cashews, chopped
  Directions
  1. Prepare lo mein noodles according to package directions.
  2. Whisk together sweet chile sauce and lime juice in a small bowl.
  3. Combine noodles, cabbage, carrots, and chickpeas in a large bowl. Add chile sauce mixture, and toss well.
  4. Top with toasted cashews.
  Lo Mein Noodle Salad
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, cashews, garbanzo beans, whole wheat pasta
- Slow cooker Lentil-Chickpea Chili
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 21st
  This is a great make ahead slow cooker recipe for those busy days. Okay who am I kidding, that’s everyday, but whatever. For one of those days when you want to feel like a cook without actually cooking.
  
  Has a little bit of a curry thang going on. It is healthy, but hearty enough that you will not leave the table starving. I paired this chili with soft naan. Love naan. Any excuse to eat it is fine by me.
  
  Slow cooker Lentil-Chickpea Chili
  
  Modified lightly from Family Circle magazine to suit our family’s taste buds 🙂
  
  Lentil-Chickpea Chili
  
  Ingredients
  - 6 cups vegetable broth
  - 2 tablespoons tomato paste
  - 1 tablespoon Dijon mustard
  - 2 teaspoons ground cumin
  - 1/2 teaspoon turmeric
  - 1/4 teaspoon cayenne
  - 1 teaspoon salt
  - 1- 16 oz bag of red lentils
  - 1- 14.5 oz can fire-roasted diced tomatoes
  - 1 sweet onion, diced
  - 2 carrot, diced
  - 2 celery stalks, diced
  - 3 garlic cloves, minced
  - 2 bay leaves
  - 2- 15 oz cans chickpeas, drained and rinsed
  - Serve with bread of choice
  Directions
  1. Whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne and salt in the bowl of your slow cooker.
  2. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. (Everything except the chick peas.)
  3. Cover and cook on low for 8 hours.
  4. Stir in chickpeas.
  Leftovers reheat well too!
  Posted in Meatless mealtime | Tagged chili, garbanzo beans, slow cooker
- Guilt-free Flour-less Peanut Butter Chocolate Chip Cookies
  
  Posted at 2:18 pm by myfoodiecall
  
  Jul 28th
  Here is a great recipe that is healthy and does not require a billion ingredients (always a big deterrent for me) This recipe is pretty much all over Google and Facebook for that matter so I thought I would give it a try. Turned out great. Healthy and most people have these ingredients right there in the pantry. Assuming you have…
  
  Garbanzo beans. Or Chick peas. Why are there two names? Always wondered that. Anyhow garbanzo beans…Doesn’t everyone have these?
  
  Back to the cookies…
  
  Garbanzo beans and peanut butter? Protein packed. The only mistake I made in this recipe was to not double it. 😦
  
  Eat me.
  
  You have this in your pantry, right?
  
  1 1/4 Cup Canned Chickpeas, rinsed and patted dry
  2 tsp Vanilla Extract
  1/2 Cup + 2 Tbs Natural Peanut Butter
  1/4 Cup Honey
  1 tsp. Baking Powder
  1/2 Cup Chocolate Chips (I used 60% Ghiradellhi chips. Why? The best. Promise.)
  
  What to do:
  
  Preheat oven to 350 degrees
  Line a baking sheet with parchment paper
  
  Non-stick spray. Bleck. Parchment. Even cooking, easy clean up.
  
  Rinse and towel blot garbanzo beans so that most moisture is gone.
  
  See how wet the paper towel is underneath? Blot it even more!
  
  Combine all ingredients in a food processor (except the chocolate chips) Process until smooth, scraping down sides as needed.
  
  Add your chips and pulse a few more times.
  
  Now we are in business.
  With wet hands (because it is DANG sticky) form into 1-2 inch balls (depending on how big you want them) and place on parchment paper.
  1. Bake for 10 minutes.
  2. Press down slightly with a fork.
  3. Bake for another 3-5 minutes or until solid
  Again. Should have doubled. Hate to ration cookies.
  Posted in Desserts | Tagged cookies, garbanzo beans, healthy, peanut butter, vegan
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