Tag Archives: Garbanzo Beans

Wild Rice Salad with Chickpeas and Asparagus

Photo by Fragrant Vanilla Cake

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Wild Rice Salad with Chickpeas and Asparagus

Anna @ Fragrant Vanilla Cake

Ingredients

  • 3 cups cooked wild rice
  • 1 1/2 cups cooked chickpeas (you may use canned)
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 cups asparagus, cut into 2 inch pieces
  • 1/2 cup raw walnuts
  • 2 Tbsp cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp dried thyme
  • 1/4 tsp sea salt or to taste
  • 2 cloves garlic, minced

Instructions

  1. In a large bowl, combine all ingredients, and toss together until well combined.  Serve at room temperature.
  2. *To cook wild rice, rinse it well, then place in a pot of water covering by a few inches and bring to a boil.  Lower to a simmer and cook until the rice begins to flower or split apart and is tender about 1 hour and 15 minutes to an hour and a half (depending on which type you have).  Cook the chickpeas in a similar fashion, they take about an hour and a half.

Please see source website for additional pictures and detailed instructions – Fragrant Vanilla Cake

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Kung Pao Chickpeas @ The Chunky Chef

Photo by The Chunky Chef

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Kung Pao Chickpeas

Amanda @ The Chunky Chef

Ingredients

Marinade:

  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 lime, zested and juiced
  • 1 Tbsp agave or honey
  • 1 Tbsp coconut oil, melted (or vegetable oil)
  • 1 Tbsp cornstarch
  • 1 (14.5 ounce) can chickpeas, drained and rinsed well

Stir-Fry:

  • 2 Tbsp coconut oil (or vegetable)
  • 3 garlic cloves, minced
  • 1 (1 inch) section of fresh ginger, grated
  • ½ tsp crushed red pepper
  • ½ cup peanuts
  • 1 cup bottled kung pao sauce

Garnish:

  • Green onions, thinly sliced
  • Thai chili peppers, sliced
  • Peanuts
  • Cilantro
  • Red cabbage
  • Sesame seeds

Instructions

  1. Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
  2. In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
  3. Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
  4. Serve over rice and garnish as desired.

Please see source website for additional pictures and detailed instructions – The Chunky Chef

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Middle Eastern Rice & Beans

This weeks recipe is for Middle Eastern Rice & Beans and it comes from Amanda at Simply Homemade

Middle Eastern Rice & Beans

  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup white rice
  • 1/8 tsp. ground cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground tumeric
  • 1/2 teaspoon curry powder
  • 2-1/2 cups chicken stock
  • Salt and pepper to taste
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1 can black beans, drained and rinsed

In a large skillet, heat the olive oil over medium heat. Stir in garlic and cook 1 minute. Stir in rice and all the spices (I measured and combined the spices in a little bowl before sauteing the garlic) cook about 5 minutes. Pour in the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes. Gently stir in garbanzo beans and black beans. Serve over naan or flat bread and top with plain yogurt or sour cream!

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If you have a recipe you would like featured email it to beansandrice72@gmail.com.

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