Middle Eastern Garbanzo Beans And Macaroni Recipes

CHICKPEA PASTA RECIPE

Steps:

• Rinse and drain the chickpeas. Set aside.
• Heat one tablespoon of the olive oil in a large skillet or cast-iron pan. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning.
• Add the rinsed and drained chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Remove all but about 1/4 cup of the chickpeas to a blender.
• Bring a large pot of salted water to a boil, and add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle a cup of the pasta water into the blender with the chickpeas. Drain the pasta, and add to the pan with the remaining chickpeas. Toss to combine.
• Add the second tablespoon of olive oil to the blender with the chickpeas and pasta water and purée until smooth. Check the seasoning and add more salt, if needed.
• Pour the chickpea sauce over the pasta and stir in the parsley. Top with a squeeze of fresh lemon juice, and serve hot.

MIDDLE EASTERN GARBANZO BEANS AND MACARONI

Steps:

• Cook pasta according to package directions, drain and set aside.
• Heat oil and butter over medium heat in a large pot until hot and melted.
• Add onion and cook for 20 minutes, until tender.
• Stir in garlic, salt, cumin, coriander, allspice and pepper and cook 1 more minute.
• Add tomatoes and beans and heat to boiling over medium high heat.
• Reduce heat and simmer 5 minutes, stirring occasionally.
• Add pasta and cook until heated through.
• Toss with parsley before serving, if desired.

21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS

Steps:

• Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
• Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

HUMMUS III

Steps:

• Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
• Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

MIDDLE EASTERN GARBANZO SOUP

Steps:

• Saute 3 tablespoons olive oil, onion, carrot, celery, fennel, 3 cloves minced garlic, cumin seed, thyme, red pepper, and bay leaf over medium heat for about 5 minutes until vegetables begin to soften.
• While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture).
• To sauteed vegetables, add garbanzo stock (or water), pureed beans, whole beans, diced tomatoes, potato, coriander, and ground mustard. Bring to a simmer and cook for 20-25 minutes. STIR FREQUENTLY because the bean solids tend to settle and will stick and burn.
• Meanwhile, saute zucchini, smashed garlic clove, a pinch of salt, and mustard seeds in remaining 2 tablespoons olive oil over medium high heat, until zucchini is lightly browned but still crisp-tender.
• Before removing zucchini from heat, add lemon juice and cook until juice is evaporated.
• Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.

MIDDLE EASTERN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za'atar seasoning, macaroni and lamb. Add dressing; gently toss to coat. , Refrigerate until serving. Top with yogurt and lemon zest if desired.

PASTA WITH GARBANZO BEANS

Steps:

• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
• Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.