Archives for posts with tag: garbanzo beans

Chickpeas, cooked over medium heat with a touch of olive oil, shredded carrots, and a Cajun seasoning make this salad amazing. Tuck it all into a whole wheat pita with a bit of vegetable hummus for a super easy lunch.

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Happy Tuesday! The sun is peeking through the clouds for the first time in days. I’m hoping my poor yellowing tomato stalks will begin to dry out the tiniest bit. Let’s hope!

Another Monday is behind us, and Spaghetti Monday meal prep took a bit longer than anticipated, not that I expected two new recipes to flow seamlessly. In the end, it was worth it! I started with a Spinach and Garbanzo Bean Soup with tiny pasta pieces. The beautiful part of this recipe was that almost everything was already in my fridge and pantry. I ever so slightly adapted this recipe from Vegalicious Recipes. Instead of a regular onion, I opted for the less potent green onion. Because I had chicken stock frozen, I chose to use what I had on hand rather than buy the vegetable stock. I enhanced the chicken stock with a bit of bullion as well. I love a hearty soup, so I chose a larger volume of garbanzo beans and spinach. It was very good (even in my lunch this afternoon!).

 Spinach Garbanzo Bean Soup* 

Adapted from Vegalicious.org 

  • Olive Oil, 1 tablespoon
  • Green Onions, about 1/2 cup sliced
  • Saffron, just a few threads
  • Turmeric, about 1/4 teaspoon
  • Cardamom, about 1/8 teaspoon
  • Nutmeg, about 1/8 teaspoon
  • Paprika (sweet), about 1 tablespoon
  • Salt and Pepper to taste (I used quite a bit of a of ground black pepper.)
  • Garlic, 1 large clove or 2-3 small cloves, crushed
  • 3-4 cups Chicken or Vegetable Broth, plus additional bullion if desired
  • Garbanzo Beans, 1 (15 ounce) can drained and rinsed
  • Small Soup Pasta, about 1/2 cup
  • Baby Spinach, 6 ounce bag

(*Unless I’m baking, I am not very accurate when it comes to measurements I just add in whatever tastes good.)

In a large soup pan, pour the oil. Heat over a medium flame. Add the green onions and stir to coat with oil. Adjust the oil temperature so the onions do not burn. Allow to soften. Add all of the spices and the crushed garlic. Stir. Add garbanzo beans, coating the beans in the mixture. Brown for about two minutes. Add in the stock and bullion. Bring to a boil. Add the small pasta. When pasta is soft, add in the spinach and allow to wilt. Turn off heat. If you have time, let the soup sit on the stove so that all the flavors can meld. It’s good either way, so serve when you’re ready.

 

Our main dish was Pasta Primavera. I found this recipe at Smitten Kitchen and just had to make it solely based upon the eye-catching photo provided. It was just too pretty to pass over. The pasta can be served cool, but by special request, I did warm the finished pasta through. I also used the Champagne vinegar, and I squeezed a bit of the lemon juice over my noodles. I rinsed and chopped Kalamata olives and mixed them throughout the pasta. Even the picky eaters in my family couldn’t resist trying them. I was able to use fresh basil and chives from the garden which always makes me happy. And the rainbow of colors did not fail to impress! Served with a freshly bottled batch of Blushing Bride wine and a crusty loaf of bead, our meal was perfectly lovely!