Mediterranean Chickpeas Garbanzo Beans With Vegetables Recipes

MEDITERRANEAN CHICKPEAS

Mediterranean Chickpeas image

Add this to your meatless Monday lineup. It's great with feta cheese on top. -Elaine Ober, Brookline, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup water
3/4 cup uncooked whole wheat couscous
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup pitted Greek olives, coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Dash pepper
Dash cayenne pepper

Steps:

In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.

Nutrition Facts : Calories 340 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 677mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 9g fiber), Protein 11g protein.

MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES

Mediterranean Chickpeas (Garbanzo Beans) With Vegetables image

This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a "Cooking Light" magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well.

Provided by kleigh83

Categories Rice

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup onion, diced
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/8 teaspoon salt
2 bay leaves
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups zucchini, diced
2 cups cooked long-grain rice, hot
1/4 cup grated fresh parmesan cheese

Steps:

Heat oil in a large non-stick skillet over medium-high heat until hot.
Add onion and garlic and saute for about 3 minute.
Then add your basil and next 5 ingredients (the basil through the tomatoes).
Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
Then stir in chickpeas and cook for 3 minute.
Add zucchini. cover and cook for 3 min or until the zucchini is tender.
Discard the bayleaves.
Serve hot with rice. Sprinkle with cheese.

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