What to do with the garbanzo bean I have soaking...?

Answer 1

Boil them and use for:

- hummus
- couscous and feta cheese (optional)
- Indian style curry, and rice or bread
- vegan minestrone soup
- mash with potato, add your favorite spices and pan fry

Answer 2

Start out by boiling them to cook them, then the possibilities are endless! Garbanzos (chickpeas) are really a great variety of bean because they have a unique flavor. You'll find that once it's mashed and a little water is added, it's really quite moldable. Here's some ideas:

chickpea croquettes
Falafel
Hummus
throw in a green salad marinated or plain
3 bean salad
mock tuna salad (mash it and use in place of tuna)
bean burgers
soups and stews (good weather for that)

Answer 3

Do this is delicious:

cut some tomato, onion, and one garlic, then you fried them. When it is well fried and it has some juice add the garbanzo beans, then with a spoon kind of smash the garbanzo beans just a little bit. Add some salt to your taste, add some water 2 cups or so. Then let it boil and its done. Its delicious.

Hope you like it.

Answer 4

Hummus

1 cup dried chickpeas
1 cup tahina
1/2 cup lemon juice, or to taste
2 cloves garlic, or to taste
1 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon ground cumin, or to taste
3 tablespoons extra virgin olive oil
2 tablespoons pine nuts
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro


1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.

2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.

3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.

4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.

5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.

6. Serve with cut-up raw vegetables and warm pita cut into wedges
.
NOTE: You can also add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.

YIELD: About four cups, or six-to-eight servings

Answer 5

It's more a question of what can you not do with them?

Just go surfing. Your parameters are "chickpea recipes". You'll probably have hundreds of thousands of hits. I have a virtual cookbook on my hard drive, recipes that I've collected of the past few years. That includes 32 different recipes in which chickpeas are the primary ingredient, and none of these recipes is for hummous. I don't need a recipe for that one.

Answer 6

http://www.ivu.org/recipes/salads/garbanzo-j.html

Answer 7

Funny you should ask, I just made hummus 3 hours ago. (lots of time in the food processor)

You can also put them in salads, or use in all kind of ethnic middle eastern dishes.

Answer 8

once they've been cooked they are very scrumptious toasted!!! just like nuts! add some paprika or garlic powder for flavor if you like.

Answer 9

turn it in to hummos