Tomatoes, Chickpeas And Couscous
1 can chickpeas, drained and rinsed
1 cup couscous
boiling water to cover couscous
15 cherry tomatoes (or 1-2 regular tomatoes)
1/4 cup raisins
4 tablespoons olive oil (or more)
Sambal Oelek
salt and pepper
Prepare couscous by placing in heat-resistant bowl and adding boiling water until covered. Cover with a plate to seal, set aside 5 minutes. Slice tomatoes in quarters (cherry-sized) or bite-sized pieces. Rinse chickpeas. Mix together olive oil, Sambal Oelek and 1/8 teaspoon salt in a small bowl. Serve couscous once tender, dividing evenly between three soup bowls. Top with chickpeas, tomatoes and raisins, evenly divided up. Top with sauce. Serve and enjoy!
Cheesy Chickpea Quesadillas
1 can chickpeas (Garbanzo beans), drained, rinsed and mashed
2 tablespoons onion, diced
2 cloves garlic, diced
Olive oil
4 soft flour tortillas
¾ cup grated cheddar cheese (approximately)
Vegetables of your choice (mushrooms, tomatoes, zucchini, peppers, olives, etc.)
Crushed chili paste (Sambal Oelek)
Chop onion and garlic. Fry in pan with chopped vegetables until browned. Mash chickpeas in mixing bowl. Add cooked vegetables to chickpeas (if using tomatoes, prepare and place separately in a small bowl). Wash pan. Pour 1 teaspoon olive oil in pan and heat over medium-low heat. Place 1 tortilla on a plate. Sprinkle half the tortilla evenly with a small amount of cheese. Smear with ¼ of the chickpeas and vegetables mixture. Top with tomato, if using, and again sprinkle evenly with cheese (will act like glue). Place in pan, folding empty half over. Heat until bottom side cheese melts. Flip, wait again until cheese melts. Set aside. Slice in thirds, pizza-style. Repeat with remaining 3 tortillas. Serve with hot sauce to dip. Enjoy!
2 cups water
½ can (1 and a half cups) crushed tomatoes
2 cloves garlic
1 tablespoon olive oil
A vegetable of your choice (broccoli, cauliflower, carrots, etc.), diced
Pepper
Crushed chilis or chili paste (Sambal Oelek), to taste
Cook rice by covering with water, bringing to a boil and lowering temperature to let simmer 15 minutes in covered pot. Turn off heat and let stand a further 10 minutes. While rice cooks, fry garlic in oil. Add tomatoes, chickpeas and vegetable. Add pepper, cover and simmer on low until rice is cooked. Add rice, stir thoroughly, and serve. Enjoy!
Tomato-Ginger Chickpeas
1 can chickpeas, drained and rinsed
1 tablespoon fresh ginger, peeled and diced
2 cloves garlic, minced
1 tablepsoon olive oil
1/2 a small can of plain tomato paste
1/4 cup milk (approximately)
water
pinch salt
Fry garlic and ginger in oil. Add tomato paste and enough water to make a soupy texture. Add chickpeas and salt. Leave on medium heat until heated through. Add milk at the end and just heat, to give it a creamy texture. Serve over a bed of rice. Enjoy!
1 can chickpeas, drained and rinsed
1 cup couscous
boiling water to cover couscous
15 cherry tomatoes (or 1-2 regular tomatoes)
1/4 cup raisins
4 tablespoons olive oil (or more)
Sambal Oelek
salt and pepper
Prepare couscous by placing in heat-resistant bowl and adding boiling water until covered. Cover with a plate to seal, set aside 5 minutes. Slice tomatoes in quarters (cherry-sized) or bite-sized pieces. Rinse chickpeas. Mix together olive oil, Sambal Oelek and 1/8 teaspoon salt in a small bowl. Serve couscous once tender, dividing evenly between three soup bowls. Top with chickpeas, tomatoes and raisins, evenly divided up. Top with sauce. Serve and enjoy!
Cheesy Chickpea Quesadillas
1 can chickpeas (Garbanzo beans), drained, rinsed and mashed
2 tablespoons onion, diced
2 cloves garlic, diced
Olive oil
4 soft flour tortillas
¾ cup grated cheddar cheese (approximately)
Vegetables of your choice (mushrooms, tomatoes, zucchini, peppers, olives, etc.)
Crushed chili paste (Sambal Oelek)
Chop onion and garlic. Fry in pan with chopped vegetables until browned. Mash chickpeas in mixing bowl. Add cooked vegetables to chickpeas (if using tomatoes, prepare and place separately in a small bowl). Wash pan. Pour 1 teaspoon olive oil in pan and heat over medium-low heat. Place 1 tortilla on a plate. Sprinkle half the tortilla evenly with a small amount of cheese. Smear with ¼ of the chickpeas and vegetables mixture. Top with tomato, if using, and again sprinkle evenly with cheese (will act like glue). Place in pan, folding empty half over. Heat until bottom side cheese melts. Flip, wait again until cheese melts. Set aside. Slice in thirds, pizza-style. Repeat with remaining 3 tortillas. Serve with hot sauce to dip. Enjoy!
Chickpeas And Rice Chili
1 can chickpeas, drained and rinsed
1 cup rice (uncooked)2 cups water
½ can (1 and a half cups) crushed tomatoes
2 cloves garlic
1 tablespoon olive oil
A vegetable of your choice (broccoli, cauliflower, carrots, etc.), diced
Pepper
Crushed chilis or chili paste (Sambal Oelek), to taste
Cook rice by covering with water, bringing to a boil and lowering temperature to let simmer 15 minutes in covered pot. Turn off heat and let stand a further 10 minutes. While rice cooks, fry garlic in oil. Add tomatoes, chickpeas and vegetable. Add pepper, cover and simmer on low until rice is cooked. Add rice, stir thoroughly, and serve. Enjoy!
Tomato-Ginger Chickpeas
1 can chickpeas, drained and rinsed
1 tablespoon fresh ginger, peeled and diced
2 cloves garlic, minced
1 tablepsoon olive oil
1/2 a small can of plain tomato paste
1/4 cup milk (approximately)
water
pinch salt
Fry garlic and ginger in oil. Add tomato paste and enough water to make a soupy texture. Add chickpeas and salt. Leave on medium heat until heated through. Add milk at the end and just heat, to give it a creamy texture. Serve over a bed of rice. Enjoy!
Garlicky Chickpeas And Mashed Potatoes
1 can chickpeas, drained and rinsed
2 cloves garlic
1 tablespoon olive oil
4-5 medium potatoes, peeled
2 teaspoons butter
1/4 cup milk
salt and pepper
Set water to boil in a large pot. Peel potatoes, and chop into 1 inch cubes (roughly). When water boils, add potatoes and cook 10-12 minutes, until they come apart easily when a fork is inserted (times may differ). Dice garlic. Rinse chickpeas. Place garlic, chickpeas, oil and black pepper in small pot, stir well and warm over very low heat, stirring thoroughly. When potatoes are cooked, mash with butter and milk, adding salt if desired. Serve a big helping of mashed potatoes with chickpeas beside on a large plate. Add ketchup or Sambal Oelek as desired, and enjoy!
1 can chickpeas, drained and rinsed
2 cloves garlic
1 tablespoon olive oil
4-5 medium potatoes, peeled
2 teaspoons butter
1/4 cup milk
salt and pepper
Set water to boil in a large pot. Peel potatoes, and chop into 1 inch cubes (roughly). When water boils, add potatoes and cook 10-12 minutes, until they come apart easily when a fork is inserted (times may differ). Dice garlic. Rinse chickpeas. Place garlic, chickpeas, oil and black pepper in small pot, stir well and warm over very low heat, stirring thoroughly. When potatoes are cooked, mash with butter and milk, adding salt if desired. Serve a big helping of mashed potatoes with chickpeas beside on a large plate. Add ketchup or Sambal Oelek as desired, and enjoy!