Mashed Chick Peasgarbanzo Beans Recipes

TUSCAN MASHED CHICKPEAS

Steps:

• Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
• In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.

PINEAPPLE TERIYAKI ROASTED CHICKPEAS (GARBANZO BEANS)

Steps:

• Place all ingredients in a small bowl. Mix well until brown sugar is dissolved.
• Use a blender or immersion blender to thoroughly mix the ingredients.
• Add drained, rinsed and patted dry beans and cover bowl with plastic wrap and place in the refrigerator for eight hours or overnight. You can also put the marinade and beans in a jar with a lid. Gently shake or stir the beans every few hours.
• Remove marinated chickpeas/garbanzo beans and drain. Poor drained peas onto a paper towel lined baking sheet and pat dry. Leave them out to air dry for about an hour. The dryer the chickpeas are the better.
• Leave them out to air dry for about an hour; the dryer the chickpeas are the better.
• Spray another baking sheet with nonstick spray then line with parchment paper. Bake in a 400° oven for 40 to 60 minutes, or until desired crispiness is obtained. Shake the pan every 15 minutes.
• Allow to cool completely because the chickpeas finish crisping up as they cool. Place in a serving bowl and enjoy!

MASHED CHICK PEAS/GARBANZO BEANS

Steps:

• Mash the chick peas with a fork so that you achieve a chunky consistency. (It will look kind of like tuna fish).
• Mix the mashed chick peas with the mayo, mustard, paprika, lemon juice, and salt and pepper.
• Eat at room temperature or chill in the refrigerator.