Source: Food.com

By Rita~ on May 13, 2004

Ingredients:

1 (16 ounce) can garbanzo beans

1 tablespoon ghee or 1 tablespoon oil

1 onion, roughly diced

1 teaspoon ginger, grated

1 teaspoon garlic, minced

1/2 cup tomato, diced

1 teaspoon cumin powder

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon chili powder

1 teaspoon garam masala

Garnish:

coriander leaves

lemon slice

Prep Time: 10 mins

Total Time: 25 mins

Directions:

1. Sauté onions, add garlic and ginger in ghee.

2. Fry for about 5 minutes.

3. Add tomatoes, and cumin, coriander, turmeric and chili powders, and salt to taste.

4. Cook for another 5 minutes.

5. Add garbanzo beans, boil for a few minutes.

6. Add garam masala, let mixture simmer.

7. Remove from stove.

8. Serve garnished with coriander leaves and lemon slices.

Servings: 4-6

Source: Food.com

By Christine in Chicago on March 21, 2003

Ingredients:

2 (15 -22 1/2 ounce) cans chickpeas, drained and rinsed

3 -4 cups cooked brown rice

1 (28 ounce) can diced tomatoes, undrained

1 medium white onion, chopped

1 teaspoon garlic powder (or equiv. fresh garlic)

1 teaspoon dried oregano (or equiv. fresh)

1 teaspoon dried basil (or equiv fresh)

1 -2 teaspoon dried parsley (or equiv. fresh)

3 tablespoons tahini

3 tablespoons water

1 tablespoon toasted sesame seeds (optional)

Prep Time: 10 mins

Total Time: 55 mins

Directions:

1. Preheat oven to 375°F.

2. Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.

3. Spray 9x13 pan with olive oil.

4. Dump all ingredients into pan.

5. Add salt and pepper to taste. Mix well.

6. Add tahini mixture, stir until well combined.

7. Bake at 375°F for approximately 40 minutes, until top begins to brown.

8. Sprinkle with sesame seeds, and bake 5 minutes more.

9. Serve hot!

Servings: 6

Source: Food.com

By Fluffy on January 16, 2003

Ingredients:

1 (19 ounce) can chickpeas

1 large tomato, chopped

3 whole green onions, thinly sliced

2 tablespoons vegetable oil

1 tablespoon lemon juice

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

Prep Time: 10 mins

Total Time: 10 mins

Directions:

1. Rinse and drain chickpeas.

2. Place them in a bowl.

3. Add the tomatoes and onions.

4. Whisk remaining ingredients together.

5. Toss with chickpea mixture until coated.

6. Serve right away or refrigerate for up to 2 days.

Servings: 4

Source: Food.com

By Mama's Kitchen (Hope) on October 20, 2008

Ingredients:

2 (15 ounce) cans garbanzo beans (chick peas)

cooking spray

1 tablespoon cajun seasoning, heaping

1 teaspoon garlic powder (optional)

1 teaspoon onion powder (optional)

cayenne, to taste

Prep Time: 4 mins

Total Time: 49 mins

Directions:

1. Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.

2. Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.

3. Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.

4. Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.

5. Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!

6. Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

Servings: 8 

Source: Food.com

By - Carla - on August 15, 2005

Ingredients:

3 tablespoons olive oil

5 garlic cloves, finely chopped

1 tablespoon fresh rosemary leaf, minced

1/2 teaspoon crushed red pepper flakes

3 (15 -19 ounce) cans chickpeas, rinsed & drained

4 cups chicken broth (or vegetable)

2 tablespoons fresh lemon juice

sea salt

Prep Time: 10 mins

Total Time: 40 mins

Directions:

1. In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.

2. Cook, stirring constantly, until the garlic starts to brown, about 1 minute.

3. Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.

4. Reduce heat and simmer 30 minutes; let cool slightly.

5. Transfer soup to a blender; cover loosely, and puree until just smooth.

6. Return to the saucepan and stir in lemon juice and sea salt to taste.

7. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.

Servings: 6

Source: allrecipes.com

By: Kim Fusich 

Ingredients:

2 (15 ounce) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

Prep Time: 10 mins

Total Time: 2 hrs 10 mins

Directions:

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Servings: 8

Source: allrecipes.com

By: Sushi0306 

Ingredients:

4 medium potatoes, cubed

2 tablespoons canola oil

1 medium yellow onion, diced

1 teaspoon minced garlic

2 teaspoons curry powder

2 teaspoons garam masala

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon salt

1 (10.75 ounce) can condensed tomato soup

1/2 cup cream or milk

1 (12 ounce) can chickpeas, rinsed and drained

Prep Time: 10 mins

Total Time: 50 mins

Directions:

1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.

2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Servings: 4