I have a pound of dried garbanzo beans (chick peas) in my pantry. I'm
trying to figure out what to do with them. (I think I bought them for a
soup recipe which I have long since lost.) Any ideas? NOTE: I do not like
hummus! And I'm looking for a "meal", not a dip. Thanks

Jill

On Fri, 10 Dec 2004 06:54:40 -0600, "jmcquown" >
wrote:

>I have a pound of dried garbanzo beans (chick peas) in my pantry. I'm
>trying to figure out what to do with them. (I think I bought them for a
>soup recipe which I have long since lost.) Any ideas? NOTE: I do not like
>hummus! And I'm looking for a "meal", not a dip. Thanks

My uneducated opinion is that, if they're good in one soup, they are
probably good in other soups, as well. Take a walk on the wild side! <G>

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

>a pound of dried garbanzo beans

They can be the centerpiece of curry, veggo or otherwise.

Traditional Catalan stew is to fry minced onion and garlic with a thick slice
of bacon; add a small amount of tomato; and then add some garbanzos to simmer
for an hour. If you've got a botifarra sausage, throw that in (whole). Salt
and pepper. Fine, somewhat heavy, comfort food.

Neil

WardNA wrote:
>> a pound of dried garbanzo beans
>
> They can be the centerpiece of curry, veggo or otherwise.
>
> Traditional Catalan stew is to fry minced onion and garlic with a
> thick slice of bacon; add a small amount of tomato; and then add some
> garbanzos to simmer for an hour. If you've got a botifarra sausage,
> throw that in (whole). Salt and pepper. Fine, somewhat heavy,
> comfort food.
>
> Neil

Doesn't everyone have "botifarra sausage" in their fridge? Thanks for
the idea, Neil!

Damsel in dis Dress wrote:
> On Fri, 10 Dec 2004 06:54:40 -0600, "jmcquown"
> > wrote:
>
>> I have a pound of dried garbanzo beans (chick peas) in my pantry.
>> I'm trying to figure out what to do with them. (I think I bought
>> them for a soup recipe which I have long since lost.) Any ideas?
>> NOTE: I do not like hummus! And I'm looking for a "meal", not a
>> dip. Thanks
>
> My uneducated opinion is that, if they're good in one soup, they are
> probably good in other soups, as well. Take a walk on the wild side!
> <G>
>
> Carol

LOL I've found a few. I guess I should have said I'm looking for something
that uses chicken stock or broth and a minimum amount of ingredients.

Jill

jmcquown wrote:

> I have a pound of dried garbanzo beans (chick peas) in my pantry. I'm
> trying to figure out what to do with them. (I think I bought them for a
> soup recipe which I have long since lost.) Any ideas? NOTE: I do not like
> hummus! And I'm looking for a "meal", not a dip. Thanks

I posted a recipe recently for braised lamb shanks that uses chick peas.

> "jmcquown" writes:
>
>I have a pound of dried garbanzo beans (chick peas) in my pantry. I'm
>trying to figure out what to do with them. (I think I bought them for a
>soup recipe which I have long since lost.) Any ideas? NOTE: I do not like
>hummus! And I'm looking for a "meal", not a dip. Thanks

Cook and prepare a marinated garbanzo salad... diced celery, onion, garlic,
lemon juice, olive oil, s n' p, parsley and/or oregano, pinch of sugar...
marinate in fridge over night - can also mix with other beans. Serve on
lettuce leaves attractively arranged along side sliced hard eggs, pickled
beets, olives, tuna salad, sliced cold cuts. potato salad, all or any.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"jmcquown" > wrote in
:

> I have a pound of dried garbanzo beans (chick peas) in my pantry.
> I'm trying to figure out what to do with them. (I think I bought
> them for a soup recipe which I have long since lost.) Any ideas?
> NOTE: I do not like hummus! And I'm looking for a "meal", not a
> dip. Thanks
>
> Jill
>
>
>

garbonzo, roasted veggies over pasta? want the recipe or are you gonna
fake it?


Chicken Soup, El Mirador

5 cloves garlic; minced
1 tablespoon oregano; dried
1/4 teaspoon clove; ground
2 1/2 quart water
3 lb chicken; fryer
1 tablespoon chicken stock base
1 tablespoon salt
1 tablespoon cumin; ground
1 teaspoon pepper; ground
3 bay leaf
1 sprig basil; fresh
2 cup zucchini; large dice
1 1/2 cup green bell pepper; diced
1 1/2 cup celery; diced
1 medium onion; diced
1 17 oz can garbanzo beans; drained and rinsed

----EL MIRADOR RICE----

1 bunch green onion; chopped
1/2 bunch cilantro; chopped
2 jalapeno; chopped
2 tomatoes, fresh firm; cubed
1 avacodo; cubed

Mix garlic, oregano, and cloves to a paste. Bring water to boil in large
pot. When water is boiling, add chicken, salt and pepper, and simmer for
a few minutes. Skim off foam, and add garlic paste, poulet gold chicken
stockbase, cumin, bay leaves, and basil. Let chicken simmer until cooked,
about an hour. Remove chicken and set aside to cool. Add zucchini,
carrots, bell pepper, onion, and beans to pot and bring to boil. Reduce
heat and simmer until tender, about 20 minutes. Be very careful not to
overcook the vegetables. You want the onio to be crisp tender. Meanwhile,
remove skin and bones from chicken; shred meat. (This can be made with
boneless, skinless chicken breast, in which case adjust cooking time to
absolute minimum so as not to overcook the chicken and make it stringy)
When vegetables are to the desired tenderness add meat to soup and heat
through.FOR EACH SERVING Place 1/4 cup Eol Mirador rice in soup bow. Pour
soup around the rice and top with green onion, cilantro, cliles,
tomatoes, and avacado. Recipe By : El Mirador Posted to MC-Recipe Digest
V1 #221 Date: Thu, 19 Sep 1996 17:12:32 -465800 From: Terry Pogue
>


Pasta And Ceci

1 garlic clove, minced
1/4 cup olive oil
1 1/2 cup beef or chicken stock
2 small cans garbanzo beans
2 tablespoon parlsey, chopped
1 lb tubettini, cooked al dente
4 tablespoon grated parmesan

Saute garlic in olive oil; add water or stock, and beans. Simmer for 1
hour. Add tubettini and grated cheese, stir and let set for 5 minutes.
Garnish with chopped parlsey. Posted to MM-Recipes Digest by Paula
> on Sep 01, 1998


Cheap And Easy Bean And Hominy Stew


1 can hominy, canned
1 can pinto beans
1 can garbanzo beans
1 can kidney beans
6 ounces tomato sauce
1 package chili/taco/mexican seasoning

Mix and heat. Occasionally I'll add half a package of tempei (sp?) if I'm

feeling a bit rich. And yes, you can live off of the stew for quite a
while.

By: (Helga or Olga)

--
Starchless in Manitoba.
Type 2 Diabetic

jmcquown wrote:
> I have a pound of dried garbanzo beans (chick peas) in my pantry. I'm
> trying to figure out what to do with them. (I think I bought them for a
> soup recipe which I have long since lost.) Any ideas? NOTE: I do not like
> hummus! And I'm looking for a "meal", not a dip. Thanks


Falafel.
Thickener for soup instead of roux.
An addition to any number of soups, especially curried ones.

jmcquown wrote:
> I have a pound of dried garbanzo beans (chick peas) in my pantry. I'm
> trying to figure out what to do with them. (I think I bought them for a
> soup recipe which I have long since lost.) Any ideas? NOTE: I do not like
> hummus! And I'm looking for a "meal", not a dip. Thanks


Falafel.
Thickener for soup instead of roux.
An addition to any number of soups, especially curried ones.

Cook a pkg of bow-tie noodles.

Simmer;
As much broccoli crowns as you like
drain and mix in;
1 can cream-of-chicken soup
( or a jar of fettucini sauce )
Your garbanzos
Some parmesan cheese.
Sprinkle of nutmeg.
Fold in the cooked bow-ties and serve.


On Fri, 10 Dec 2004 21:02:25 GMT, Julia Altshuler
> wrote:

>jmcquown wrote:
>> I have a pound of dried garbanzo beans (chick peas) in my pantry. I'm
>> trying to figure out what to do with them. (I think I bought them for a
>> soup recipe which I have long since lost.) Any ideas? NOTE: I do not like
>> hummus! And I'm looking for a "meal", not a dip. Thanks
>
>
>Falafel.
>Thickener for soup instead of roux.
>An addition to any number of soups, especially curried ones.

<rj>

Soak overnight.
Boil until tender.
Drain.
salt and pepper them. add more pepper.
mix well.
eat as you would popcorn.
- Mike 'arbis' Horowitz

Soak overnight.
Boil until tender.
Drain.
salt and pepper them. add more pepper.
mix well.
eat as you would popcorn.
- Mike 'arbis' Horowitz

"Michael Horowitz" > wrote in message
...
> Soak overnight.
> Boil until tender.
> Drain.
> salt and pepper them. add more pepper.
> mix well.
> eat as you would popcorn.
> - Mike 'arbis' Horowitz

Heh. Every once in a blue moon I buy a can and eat them plain like that.
Out of the can.

nancy

Michael Horowitz wrote:
> Soak overnight.
> Boil until tender.
> Drain.
> salt and pepper them. add more pepper.
> mix well.
> eat as you would popcorn.
> - Mike 'arbis' Horowitz
Also good seasoned and roasted, say 400° for 20-30 minutes. Haisse Arbis.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877