Chickpea Barbanzo Bean Butter Recipes

CRISPED CHICKPEAS IN SPICY BROWN BUTTER

Steps:

• In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.
• Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.
• Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.

INDIAN BUTTER CHICKPEAS

Steps:

• Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
• Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
• Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
• Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
• Serve spooned over white rice, and topped with cilantro.

GARBANZO BEANS CHICKPEA SALAD

Steps:

• In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
• In a large bowl, mix together the rest of the ingredients.
• Add the salad dressing. Toss to coat. Serve and enjoy!

CHICKPEA, BACON AND BUTTER BEAN SALAD

Steps:

• In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
• Divide the spinach between the two plates.
• Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
• Spoon the mixture over the spinach leaves and stir.

CHICKPEA (BARBANZO BEAN) BUTTER

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F.
• Drain but don't rinse the chickpeas. Transfer them to a rimmed baking sheet (line with aluminum foil, optional). Drizzle with the oil and shake the sheet to coat the chickpeas slightly.
• Roast for 25 minutes, shaking the baking sheet halfway through. Let cool on the baking sheet for 10 minutes.
• Transfer the chickpeas to a high-powered blender or food processor. Blend, stopping to scrape down the sides of the blender jar, until you get a fine powder. Add the honey, cinnamon, salt, and 4 tablespoons of the oil. Blend together until well mixed. Taste it - if you prefer a spread that is drier like this, then you're good to go. If you want a runnier spread, keep blending in additional oil 1 tablespoon at a time until you get the right consistency.