garbanzos

All posts tagged garbanzos

Black Bean & Garbanzo Chili (Vegan & GF)

Published February 5, 2014 by Vegan Derby Cat Party

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I was hungry and happened upon new vegan blogger Hayley’s Chili recipe at just the right moment. It made a great inspiration for this tasty chili. I liked her chocolatey ingredient, but swapped regular cocoa powder for raw cacao since it was going to get cooked anyway (/I’m running low / it’s expensive / I order it on Amazon). I made some cheezy beer batter cornbread (recipe below) to go with it, and served it over kale and brown rice as a bowl. I think the leftovers will be great tomorrow over some pasta, sprinkled with nutritional yeast, for an easy chili mac!

I was originally going to call this Cuban Chili, but I found out [after google searching] that that is apparently another name for Picadillo?! Weird. Picadillo is SO not like chili. (You can check out my vegan picadillo recipes here and here!)

Black Bean & Garbanzo Chili (Vegan)

2 tbsp. olive oil (I used coconut here like Hayley’s recipe, but I prefer olive, up to you!)
1 large onion, chopped
1 green pepper, chopped
3 medium carrots, chopped finely
5 cloves garlic, minced
1/4 c. dry sundried tomatoes, soaked in water for 10 minutes, (or use the oil packed ones) drained, and chopped
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
2  cans black beans, one rinsed and drained, and one can, liquid and all
1  can garbanzos, rinsed and drained
1/2 c. of frozen corn
2 c. vegetable broth
2 tbsp. cocoa powder
3 tbsp. chili powder
1 tbsp. ground chipotle pepper, optional (in the bulk spices at Whole Foods)
2 tbsp. brown sugar (I used 1 tbsp. brown sugar and 1 tbsp. agave because I ran out of the former)
1 tsp. cumin
cayenne pepper to taste
~ 1 1/2 tsp. salt, to taste

Directions:

1. Heat oil in a large pot to medium. Add in onions, peppers, and carrots as you chop, and cook until soft, about 7-10 minutes. Add garlic and cook an extra minute.

2. Add all other ingredients and bring up to a boil. Drop heat to low-medium and simmer for 1-2 hours.

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So I was trying to figure out how to make some cornbread to go with the chili, using the contents of my pantry, and decided to take a stab at a gluten free beer bread. It wasn’t until I sat down to write it that I realized my obvious mistake. I used regular beer. I’ll have to give this one another try with gluten free beer, and see how it goes, but in case you’re interested, here’s what I did! (You can always use my Perfect Cornbread recipe, if you prefer!)

Cheezy Beer Batter Corn Bread (Gluten-Free if you use gf beer!)

1 c. cornmeal
2 c. all purpose gluten free flour (I used Trader Joe’s brand)
2 tbsp. sugar, optional (brown if you have it!)
1/4 c. nutritional yeast (nooch)
1 tbsp. baking powder
1 tsp. salt
few grinds of black pepper
1 can/bottle of gluten-free beer

Directions:

Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine cornmeal, flour, sugar, nooch, baking powder, salt and pepper. Pour beer into dry mix, and stir until combined. The batter will look liquidy.

2. Pour into prepared loaf pan. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then turn out to slice.

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Vegan Mofo 2013:2 Chickpeas & Sausage

Published September 2, 2013 by Vegan Derby Cat Party

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One of our favorite recipes is my veganized version of the Cuban classic Garbanzos con Chorizo. I’ve made this versatile recipe a number of different ways, including with Soyrizo, but our reigning fave is with Tofurky brats.

That being said, we had some hotdogs in the fridge and chickpeas in the pantry. I was short the green pepper and tomato sauce, but  once Thomas knew I was contemplating making this for dinner, everything else I offered up just didn’t stand a chance. So he made a quick trip to the store for the necessary ingredients, as well as some brown rice.

You'll be needing this.

You’ll be needing this. (But get the brats if you can!)

Because I really hate nothing more in the kitchen than to chop onions, I do the ole throw everything in the food processor trick. You’re going to have to dirty it to get the “sausage” of your choice to the proper texture anyway, so just go right ahead. And in an even lazier fashion than normal, I used crushed garlic out of a jar. I usually just throw the whole cloves in with the onion and pepper, but honestly I was trying to conserve the last of my fresh cloves. (Need to do a shopping trip today or tomorrow if I’m going to keep up with MoFo!)

In just 5 pulses, you have perfectly chopped veggies. Love it.

In just 5 pulses, you have perfectly chopped veggies. Love it.

While the sofrito cooks, you can get your protein in the food processor and pulse it until it looks like a consistent crumble. Speaking of the sofrito, for the tomato base I used a whole 8 oz. can of tomato sauce this time and 2 tbsp. of tomato paste + 2 tbsp. of water. Next time I might add some drained, diced tomatoes. Try whatever combination you want there. It will still be good. Oh, also, I only use 3-4 tbsp. of olive oil as the base now. No problem. A little less flavor, but a lot less fat.

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You can also use any extra time to drink a delicious beverage of your choice. It doesn’t even have to go with the dish! Our current bottled selections are very fall inspired. We have ciders, octoberfest, pumpkin, and spiced beers. 🙂

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After the sofrito cooks through, you add in your sausage and chickpeas and let that baby simmer for a good 30 minutes. Mine ended up perfectly timed with the brown rice. I love it when that happens. One timer for all.

Put a lid on it!

Put a lid on it!

That’s really it. So it’s only 15 active minutes. The rest is just simmering. I just threw a little parsley on it for the sake of the picture, but I’d recommend using some cilantro if you have any!

Yum!

Yum!

Now to come up with all the other favorites I want to tell you about this month! For my own ease, as well as getting to something that I really haven’t been doing like I should… I’ll be peppering in favorite vegan food from around Seattle too. Stay tuned! All of your blog posts from day 1 were already looking amazing.

Until the RSS feed files are out, I’ll be using the RandoMoFo website to check out a sampling of what’s going on for the day. Have you tried it? It’s a great way to discover new blogs, especially ones that may not be posting at the time you get around to looking at your feed!

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Cheater Channa Masala

Published June 18, 2013 by Vegan Derby Cat Party

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Not the real deal at all, but I had a craving, and didn’t want to spend the money (or consume the fat) that goes with ordering take-out, especially when I already had a huge pot of cooked chickpeas sitting in the fridge! (The rest will be used for Foxy Tuna!) I put in the tweaks I’ll make on the next go with *, but thought this still came out tasty enough to share! Let me know what you think. 🙂

3 tbsp. olive oil
2 medium onions, chopped
1 tsp. cumin
1.5 tsp. turmeric
1 tsp. sea salt

3″ piece of ginger, minced
8 garlic cloves, minced

15 oz. can chopped tomatoes and their juice (I used fire roasted w/chiles here)
15 oz. can of tomato sauce*
2 tbsp. curry powder
1 tbsp. garam masala
2 tsp. cumin
1/2 tsp. coriander*
2 tsp. sugar or evaporated cane
cayenne pepper to taste, optional

6 c. cooked chickpeas (1 lb cooked, or 4 cans)
1 c. reserved cooking liquid or can liquid
2 tbsp. lemon juice

1-2 c. frozen greens, optional

Directions:

1. Heat oil in a pot over medium heat. Add onions, cumin and turmeric, and cook until soft, about 7 minutes. Add ginger and garlic, and cook for another 5 minutes. Add tomatoes, curry powder, garam masala, cumin, sugar and cayenne. Cover, and let the mixture simmer over low-medium/medium for 25 minutes, stirring occasionally.

2. Add chickpeas, liquid, and lemon juice to the mixture, and simmer for 10 more minutes. Stir in frozen greens (if using) and adjust seasonings if necessary.

Results:

Pretty good. I think I’ll up the tomato sauce and cut back the coriander a little. (*The measurements up there reflect these changes!) I served this over brown basmati rice. You could also make my easy and non-traditional Roti here if you feel so inclined. Since this is a new recipe, I somehow resisted the urge to throw a bunch of frozen greens in until I could give the flavors a chance to talk to me. Then I totally threw in some spinach at the end, because I love greens in just about everything, but that’s just me!

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Lentil, Split Pea, Garbanzo Soup

Published March 20, 2013 by Vegan Derby Cat Party

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So I’m posting this for Katy, who asked for the recipe after seeing a picture. These lentil split pea soups have become a staple food in my kitchen, and are never the same twice. (Which explains why there are so many of them in my recipe tab.) It’s a tradition that’s sort of been passed down to me from my mother, who makes a pot of lentils and/or split peas at LEAST once a week. She’s not into cooking anything fussy, and as a nurse, a Cuban, and a person who has always naturally leaned towards a vegetarian diet, she knows how much protein punch she can get from these simple and easy meals. My versions are fairly different from her’s, however, because mine tend to have major Indian and Macrobiotic influences. I often combine several different legumes, and even leftovers if I can get away with it.

In this particular case, we happened to really need to go grocery shopping. Honestly if you open our fridge right now, all you’ll see is the Britta, 2 cans of Dave’s Pale Ale and 2 packages of sprouted tofu.

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See?! I’m dead serious, we’re even out of garlic! But we did have onions, celery and potatoes, so that was enough for me to get a good base going. I used dried lentils and split peas, and the dark colored chickpeas were leftovers from the batch that I made from scratch for another recipe and needed using up. I ended up with so much cumin because I went to add a teaspoon and a bunch dumped out, but it totally worked out. The millet paired really well with it. (How to cook millet) Anything with a ~ is an approximation.

Lentil, Split Pea, Garbanzo Soup
4-8 servings

oil for misting pot, or ~1 tsp. (I used EVOO)

2 yellow onions, chopped to liking
1 stalk of celery, chopped to liking
1 large baking potato, chopped to liking

~1/2 tsp. of salt
~1 tsp. of garlic powder
fresh ground black pepper
pinch of cayenne pepper

8 c. filtered water
6 tsp. of concentrated veg broth stuff (you can use broth, or bouillon, or powder too)

1 c. of lentils
1/2 c. of yellow split peas
2 c. of rinsed garbanzos (or 1-2 cans)

2 tbsp. curry powder
~1 tbsp. of cumin

Directions:

1. Mist a large pot bottom with oil of choice, and heat to medium. Add the onions while you chop up the celery and potato, and toss them in as you go. Sprinkle in salt, garlic, and pepper. Keep stirring periodically until the onions get translucent and slightly browned.

2. Add water and deglaze pot bottom by stirring up any pieces that got stuck to the bottom. Add veggie broth stuff, legumes, and remaining spices.

3. Bring up to a boil, cover and drop to simmer for at least an hour. Done!

🙂

Vegan Garbanzos con Chorizo (Chickpeas and Sausage)

Published December 14, 2012 by Vegan Derby Cat Party

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Okay, it’s been a while, but here’s another veganized cuban classic! This was my 1st try at Garbanzos con Chorizo. In an attempt to be thriftier, I made the chickpeas from scratch, but you can easily use can beans. I’ll leave the salt up to you depending on what you decide to do there. When I get the right combination I’ll mark it as such, and add it to my recipe page. This really came out so good, I don’t think I’m going to change the recipe much in the future.

Vegan Garbanzos con Chorizo (Chickpeas and Sausage)

3-4 tbsp. olive oil (cut back from 1/3 c.)

1 large onion, finely chopped
1 green pepper, finely chopped
3-4 cloves garlic, finely chopped

4 oz. tomato sauce (alternatively, you can use a whole 8oz can of tomato sauce and/or the tomato paste & water)
3 tbsp. tomato paste
1/2 c. water

3 cups of well rinsed garbanzos, or 2 cans worth
1 package of vegan sausage (I used a 14 oz. pack of Tofurky Brats, but there are vegan chorizo out there.)

salt & pepper, to taste
dash of cayenne pepper, optional

Directions:

1. Heat olive oil over low heat in a large, deep skillet. Add onion, pepper, and garlic. Raise heat to medium, and cook for about 5 minutes. Add tomato sauce, paste and water, and cook for a few more minutes.

2. Stir in chickpeas and sausage, cover, and drop heat to low to simmer for about 30 minutes. Stir occasionally, and taste for seasoning.

You’re done! Serve over rice and enjoy.

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I’m not the biggest fan of chopping things finely. Especially when it comes to onions, so I cut the onions into eighths, and threw them in with some roughly chopped pepper and garlic.

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Ta-da!

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This worked out really well for the sausages too. I chopped them up and threw them in.

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And pulsed them to the perfect, crumbly texture.

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Result: I really thought this recipe was going to use more tweaking, but this first attempt came out pretty awesome. Not a whole lot of work yields a whole lot of flavor here. Not only that, it made my kitchen smell like my grandma’s used to. I’m adding it to the recipe page.

Thomas makes Veganomicon Chickpea Quinoa Pilaf

Published December 31, 2011 by Vegan Derby Cat Party

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After all the holiday stuff settled down, I realized we were pretty low on ingredients. I was trying to think of what we could make that was delicious and based around quinoa and chickpeas when I remembered this tasty Veganomicon recipe that I made a while back. Thomas offered to make this easy recipe for us, and made a killer dinner. My edits to the recipe are to cut the oil way down or just mist the pot, used ground coriander instead of crushed coriander seeds and water + a bouillon cube for the broth. Easy, quick, satisfying. OH! If you want to serve this as a dinner (it’s actually a side dish) make sure to double the recipe. Otherwise it’s really only two dinner servings, and the next day when you’re craving it, you will be completely out of luck!

Every time I open this book I always wonder why I don’t cook from it more. It’s HUGE and has SO many amazing recipes. I always see something new that I want to try.

Appetite for Reduction’s Chickpea Piccata

Published April 16, 2011 by Vegan Derby Cat Party

So this was the other chickpea meal that I had been meaning to make. It actually comes from AFR, not the Veganomicon. My preparation of this dish was not exactly spot on due to the fact that I didn’t really read it through, and I was rushing because I was heading to the rollerskating rink as soon as I finished dinner! : ) I’m happy to report that it’s a really tasty and FAST dish, though!

Variations:

I was almost out of shallots so I supplemented the one large one I had with some sweet onion to make my scant 1 cup. I did my usual mist of the pot versus pouring out olive oil, (though this recipe only called for 1 tsp!) and used a little veggie broth when they got dry. I threw the capers in with the broth and wine addition, and then realized I wasn’t supposed to until after the sauce simmered. So I went ahead and threw the chickpeas in too, because I think chickpeas straight out of the can benefit from a little cooking & softening. I only added 1 tbsp of lemon juice since I remembered the moussaka cream sauce the other day called for 3 tbsp the other day and was way too much. This was a good move. It was plenty lemon flavored with the 1! I also ended up thickening up the sauce a little with about 1/2 tsp. of arrowroot powder and bringing it back up to medium for a few minutes. The sauce may have been a little thicker at this point if you followed the recipe, or not. I just can’t be sure. Last, I served it over some quinoa that I put to cook at the beginning making this dish. No time for mashed potatoes or caulipots, as suggested in AFR. Hah ; )


Here is everything boiling away for 7 minutes and reducing.

I served it with a really fresh salad of garden fresh tomatoes, basil, balsamic vinegar, salt, pepper and a sprinkle of vegan parm.

Another winner! : )


veganomicon: chick pea cutlets with spinach salad

Published June 6, 2010 by Vegan Derby Cat Party

okay, so i’ve been meaning to try this recipe for what is essentially chickpea seitan, the veganomicon chickpea cutlets, pg 133. since i had to make some bread crumbs in my food processor anyway, i made the entire recipe in there by switching to the dough blade.

i started with 1 small piece of toast and pulsed it until i got fine crumbs. this really worked out because it gave me the exact amount, 1/2 c. that i needed.

after setting those aside, i added the chickpeas and oil and pulsed until they were thoroughly mashed.

at this point i switched the metal blade for the dough blade, and added all the other ingredients. (subs: i used shoyu for soy sauce, lemon juice for zest, and turmeric & cayenne for the hungarian paprika) this worked really well, and i could definitely see all those strings of gluten.

from here you just divide the dough into 4 patties, and pan fry or bake. instead i used my new large skillet sprayed with olive oil, and this worked well.

(as an aside, i’m really impressed with my new LC skillet. it has the same black enamel that they put in their grill pan, and this was my 3rd use and it’s already just about non-stick. i’m so impressed in fact, that i will probably buy a small one now to replace the small non-stick pan i’ve kept around for pancakes.)

side salad: recipe called for 1 c. of cooked chickpeas. i used a 15oz. can, and saved the extra for a side salad.  to the chickpeas i added chopped red pepper & onion, spinach, and sprayed it with a little olive oil, splashed some white balsamic vinegar, and salt & pepper.



results:

these were pretty great. i can see that all kinds of legume/flavor combinations are possible as variations, and they were easy to make. if you’re serving to guests, you may want to make an extra big batch. ; )

Ty’s beginner hummus

Published March 22, 2010 by Vegan Derby Cat Party

first off, i’d like to tell you that this is only my second time making hummus. so if you’d like to try a more established source on the subject, i would not be offended : ) regardless, i have posted the recipe below. last week i had to use some apple cider vinegar and water because one of my lemons had gone bad. this week i kinda missed the apple cider taste. this will be an ongoing project. especially because we love eating hummus in this house, and it’s a good excuse to always have some ready.

2 tahini tips:

*i read somewhere that the secret to good hummus is combining the tahini and lemon juice first. that it forms an emulsion, and that it’s good for the hummus texture. when you mix the two ingredients, you do see it go from liquid to thick in a few pulses. does it help? i’m not sure. maybe i’ll have to try it the other way just for comparison purposes. hah.

* if you’re using the same kind of tahini as i have pictured down there, make sure to get a spoon, scrape up any settled tahini at the bottom of the canister, and mix before pouring it for the recipe. mine had a very thin liquid on top and very hard sediment at the bottom from settling.

Ty’s beginner hummus

2 cans chickpeas, drained
1/2 c. lemon juice
3/4 c. tahini
1 tbsp. dried parsley
1 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt, or less
pinch of cumin
cayenne pepper to taste, i use a lot, 1 tsp+
few grinds of smoked pepper, optional
1 tbsp. olive oil
2 tbsp. water

add lemon juice and tahini to food processor. pulse until combined. add all other ingredients and pulse to desired consistency. if hummus is too thick, or contents stop moving, add more water by the tablespoon until desired texture is achieved.

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