Moroccan Garbanzo Beans With Roasted Peppers Recipe 465

MOROCCAN GARBANZO BEANS WITH RAISINS

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
• Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.

CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES

Steps:

• Preheat oven to 350.
• Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or paper towel if they still look wet.
• While beans drain, make spice mix.
• When beans are well drained and dried, toss with olive oil, spice mix, and salt.
• Arrange in a single layer on a baking sheet.
• Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
• Serve warm or let cool.

MOROCCAN GARBANZO BEAN AND FETA PITAS

Steps:

• To make the vinaigrette, whisk together olive oil, white wine vinegar, and spices in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 20 minutes or up to several hours to allow flavors to blend.
• Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in additional vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

MOROCCAN GARBANZO BEANS WITH RAISINS

Steps:

• Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes.
• Add remaining ingredients except garbanzo beans.
• Heat to boiling; reduce heat.
• Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through.
• Stir in garbanzo beans.
• Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings.

MOROCCAN EGGPLANT WITH GARBANZO BEANS

Steps:

• Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
• Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
• Stir to mix well for a minute, and add broth and tomato sauce.
• Stir again to mix.
• Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• Add garbanzo beans, lentils, red chili flakes, and raisins.
• Simmer for another 5 minutes.
• Season with salt and pepper.
• Serve sprinkled with chopped cilantro.

MOROCCAN GARBANZO BEANS WITH ROASTED PEPPERS RECIPE - (4.6/5)

Steps:

• Cook basmati rice, quinoa, or naan according to package directions. In a large skillet, sauté the onion in the olive oil until soft. Add cumin, coriander, turmeric, nutmeg, salt, and pepper and cook for one minute. Add the garlic and ginger and cook for 30 seconds. Then add the tomato paste and vegetable stock (or water) and bring to a simmer. Add the garbanzo beans and cook until the mixture thickens. Add the roasted red peppers, mint, parsley, and lemon juice and cook for a few more minutes until warm. Serve over basmati rice, quinoa, or naan.