Tomato Garbanzo Soup with Rosemary

Tomato Garbanzo Soup with Rosemary

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2 -15 oz. cans garbanzos, drained and rinsed

4 tablespoons olive oil

2 garlic cloves, minced

2-3 inch long rosemary stems, leaves removed-stems discarded

2-2o oz. cans diced tomatoes in juice

pinch of sugar

1 tsp kosher salt

pinch of fresh ground black pepper

4 cups chicken stock

In a soup pot add olive oil and garlic and cook over low until fragrant. Add the tomatoes, chicken stock, rosemary leaves and 1 can drained and rinsed garbanzos. Bring to simmer and simmer 20 minutes. Remove from heat and puree in blender until smooth. Place back into the soup pot and stir in the remaining garbanzos and heat through.

Fried Garbanzo Beans

Fried Garbanzo Beans

Love,love , love these as a snack. They’re addictive.

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1 lb. dry garbanzo bean, soaked in water overnight

1/4 tsp. cayenne powder

1/2 tsp paprika

salt to taste

vegetable oil

Add vegetable oil in deep pan and heat to 350 degrees. Drain garbanzos and dry off. Test oil for correct heat by placing a cube of bread in the oil; it should turn golden brown in 15 seconds. Once oil is up to temperature  add half of the soaked garbanzos to the oil and fry until golden brown. You may want to cover the pan at first when the garbanzos are first added,; they can pop at first.  Remove from oil and drain on try with crumpled paper towels . Place hot garbanzos in a bowl and toss with seasonings until well coated.Repeat with remaining garbanzos. Allow to cool before eating.

White Bean and Garbanzo Falafel with Naan and Raita

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Falafel:

1 can white beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

5 cloves garlic, minced

1 onion, chopped

2 tablespoons fresh parsley

2 tablespoons fresh cilantro

1 tsp. salt

1 tsp. cumin

1/2 tsp. red pepper flakes

6 tablespoons flour, plus additional for dusting

1 tsp. baking powder

Raita:

2 cups Greek yogurt

1/4 cup fresh mint , chopped

2 tsp. cumin

1/4 tsp. salt

1/4 tsp pepper

1/8 tsp. crushed red pepper flakes

1 English cucumber, peeled and diced

Falafel:

In a bowl of a food processor, combine all the ingredients and pulse until the mixture resembles mashed potatoes. Remove and place in a covered container. Refrigerate for at least 3 hours. Heat 1 1/2 inch of vegetable oil to 350 degrees.  While oil is heating up prepare the falafel. Make about 48 1 inch balls with dough. Dough will be sticky. Roll balls lightly in flour. Fry until golden brown. Drain on paper towels.

Raita:

Combine all the ingredients and store in covered container in the refrigerator.

To serve, spoon a nice spoonful of raita onto a piece of warmed naan bread or pita; place 4-5 falafel on top . Eat like a taco.

Quick soup for those busy days. Much quicker than a drive thru.

Cream of Chickpea and Ham Soup

1 can garbanzo beans (chickpeas), drained and rinsed well

3 tablespoons olive oil

1 onion, diced

1 carrot, peeled and diced

1 celery rib, diced

salt and pepper; to taste

1 clove garlic, minced

2 tsp. fresh thyme, chopped

1/4 tsp. red pepper flakes

1/2 tsp. cumin

1 quart chicken stock

1/4 cup heavy cream

1 tablespoon sherry vinegar

10 oz. diced cooked ham

3 tablespoons sliced fresh chives

In a soup pot saute the onion, celery, carrots and garlic in the olive oil until softened. Pour in the chicken stock along with the red pepper flakes,cumin and drained garbanzo beans. Bring to a boil; lower heat to a slow simmer for 30 minutes. Using a immersion blender, puree the soup until smooth. Stir in the thyme, chives, ham, sherry vinegar and heavy cream.  Heat over low heat until warmed through.

For a vegetarian version, use vegetable stock and omit ham.