Tag Archives: garbanzo beans

Chickpeas, please.

Ever since I began making chickpeas from a dried state, I have been obsessed with them.  I eat them by the handful like they are popcorn.  They’re delicious, nutty, versatile, freezable, and CHEAP (check them out at a Supermercado near you).

Here’s a super quick, frugal recipe to laugh Asian take-out prices right out the door.  It keeps well in the fridge for about a week and tastes AWESOME inside of a flour tortilla too.

Island Chickpeas

Adapted from Happy Herbivore

  • 4 C chickpeas
  • 1 1/2 C teriyaki sauce, use your fave from a bottle or better yet, make it
  • 2 T Szechuan sauce
  • 4 C cooked brown rice
  • 2 bunches Kale
  • 4 garlic cloves, chopped
  • 2 tsp olive oil
  • lime wedges
  • canned mango salsa
Combine chickpeas, teriyaki sauce, Szechuan sauce in large frying pan or wok.  Allow to marinade for 5 minutes.  Cook over medium heat, stirring regularly, until almost all of the liquid has been absorbed.  Remove from heat.
In  a saute’ pan, heat oil and garlic until sizzling, add the kale.  Saute’ until bright green and just wilted.
To plate, take 1/2 cup of brown rice, top with some kale a scoop of chickpeas and a squeeze of lime.  I also put a dollop of leftover mango salsa on mine.  Delish.
Pictured under the chickpeas is a Boca chicken patty as well.

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Not Labor Intensive, Labor Day Chickpea Burgers

I get sick of always eating frozen veg burgers, while they are convenient, sometimes you just need something fresh.  This recipe gives you all the satisfaction of prepping burgers for the grill without the icky hamburger stuck under your nails at the end of the day.  I baked mine in the oven but you could just as easily grill these on a very hot grill…don’t mess with them too much or they will crumble apart.  Served on slider rolls, the kids didn’t miss the moo.  These would freeze nicely as well.

Chickpea Burgs

  • 2 1/2 cups canned garbanzos, drained and rinsed
  • 4 large eggs
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup chopped fresh cilantro
  • 1 onion, chopped
  • Grated zest of one large lemon
  • 1 cup micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts – optional)
  • 1 cup toasted (whole-grain) bread crumbs
  • 1 tablespoon extra-virgin olive oil (or clarified butter)

Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture (this part is CRITICAL to your success). At this point, you should have a wet mixture that you can easily form into twelve 1 1/2-inch-thick patties.  Err on the side of moist here, you can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

What Adrienne did:  preheat oven to 375, put burgers onto a lightly greased, foil lined baking sheet, bake until firm turning once during cooking time so as to brown both sides of the burger.  Top with your fave burger accessories.  I ate mine with a squeeze of lemon, sprouts, tomato, and a dollop of ranch dressing.

Heidi Swanson’s directions: heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

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Makes 12 mini burgers.

Inspired by 101cookbooks Heidi Swanson

Just Because I Didn’t Make It From Scratch, Doesn’t Mean I Couldn’t, It Just Means I Didn’t [want to]

There are certain things I don’t make from scratch because frankly, the effort is not worth the reward:  ice cream, mayo, cheese, tofu, and I NEVER, ever, make my own veg burgers [sidebar: my friend Jon Dunn says to never attempt to make your own vegan tamales, from scratch, and if he makes a statement like that, I absolutely believe him-no tamales will grace my kitchen].  I make everything else from scratch.  I make SALAD DRESSING [granted it’s usually just 2-3 ingredients] for the love of God, from scratch!  The veg burgers in the grocer’s freezer are pretty much delightful so why tamper with perfection?  I’ll tell you why, I ran across these slider buns at Meijer on a recent shopping trip [damn you marketing marvels] and today I find myself making Heidi’s Ultimate Veggie Burgers to take to a holiday party, certainly from scratch…in fact, I just made my own bread crumbs as Meijer in all its greatness, doesn’t sell WHOLE WHEAT breadcrumbs, which I personally think is some kind of hate crime.  I digress, and give you, The Ultimate Veggie Burger recipe:

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  • 2 1/2 cups canned garbanzos, drained and rinsed
  • 4 large eggs
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup chopped fresh cilantro
  • 1 onion, chopped
  • Grated zest of one large lemon
  • 1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts – optional)
  • 1 cup toasted (whole-grain) bread crumbs
  • 1 tablespoon extra-virgin olive oil (or clarified butter)

Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

For the sake of time and volume (I doubled this recipe so needed 24 sliders), I baked them on a rimmed sheet pan (heavily greased) at 400 degrees until they were golden brown but not dry (check them every 5-6 minutes, and flip when one side browns).  I kept these in the fridge until I was ready to serve them in the afternoon, then reheated them briefly on a grill top before serving.

Makes 12 mini burgers.

Eat Cake. Press Tofu. Juice Lemons. Make Buttermilk.

One of my gal pals celebrated a birthday last week and NO ONE made her a cake.  This is basically a crime.  Ina Garten would have been be pissed; hence, I dropped everything and made some Barefoot Contessa cupcakes.  Fear not, while the cupcake recipe DOES start with nearly 2 sticks of butter, for dinner I made Lemony Chickpea Stir-fry which basically cancels out the butter!  Eat up!

Chocolate Cupcakes with Peanut Butter Icing

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature (I never have this on hand, so I “made” buttermilk using 1 cup skim milk and 1 T lemon juice-it really does work)
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt

Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Peanut Butter Icing:

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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I have a lot of friends that hate working with tofu because it’s “too spongy” or too this, or too that…I create extra, extra firm and combat spongy, with a very scientific pressing technique that I have perfected in my kitchen, you can see it in the first few photos post cupcake in the slideshow.  Hint: it involves a cast iron grill pan.  Very complex.

For the record, the birthday girl hated the stir-fry, but learned that she loves chickpeas.  One small victory.  I on the other hand decided this is one my fave Heidi Swanson recipes.  Different strokes.

Lemony Chickpea Stir-Fry

  • Recipe from 101cookbooks.com
  • 2 tablespoon ghee or extra-virgin olive oil
  • fine grain sea salt
  • 1 small onion or a couple shallots, sliced
  • 1 cup cooked chickpeas (canned is fine, if you don’t want to cook up a pot of dried chickpeas)
  • 8 ounces extra-firm tofu
  • 1 cup of chopped kale
  • 2 small zucchini, chopped
  • zest and juice of 1/2 a lemon

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.