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Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios



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Makes 2 1/2 cups Servings

Ingredients

  • 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup shelled raw pistachios
  • 2 teaspoons fresh thyme leaves

Recipe Preparation

  • Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. DO AHEAD Can be made 4 hours ahead. Keep at room temperature.

  • Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Reviews Section

Garlic Roasted Garbanzo Beans

A few weeks ago, I joined some plant-based food groups on Facebook to help come up with new foods for our diet. Several women shared their different versions of Garlic Roasted Garbanzo Beans as a snack option. Since it is also a great idea that is lower in SmartPoints, I decided to test it out for myself. The result was pretty amazing!


Member Ratings For This Recipe

I made these with a dash of worchestershire, red pepper flakes, garlic, salt and pepper. they were SO delicious! - 2/5/10

I was a little concerned as I was making these because they really smelled garlicky BUT they are GREAT! Crunchy, spicy and good for you - what a combo! I will definitely make again and play with the seasonings I use. - 5/23/08

yummy. I tried paprika, splenda, salt and pepper. Sweet salty crunchy and high protein! - 6/24/12

I loved this! I cut down the oil to just 1 Tbs, but could probably go with just a tsp next time. Great alternative to popcorn when you get the munchies. - 2/14/12


Other Flavoring Ideas

When it comes to flavoring these roasted chickpeas the sky is the limit! Here are a few suggestions (all use olive oil + salt )

  • Garlic powder, ground ginger, sesame oil and sesame seeds.
  • Smoked paprika and garlic powder.
  • Chopped fresh rosemary, lemon zest and garlic powder.
  • Chili powder, ground cumin and lime zest.
  • Everything Bagel Seasoning.
  • Curry powder, turmeric, paprika and red pepper flakes.
  • Cinnamon, brown sugar and maple syrup

Follow me on social media for more recipe ideas & inspiration! Pinterest Facebook Instagram My Newsletter


Topik (layered garbanzo bean pate )

By 11 p.m., the street theater on Nevizade Street, a narrow lane lined with outdoor restaurants around Istanbul’s fish market, works up to a kind of Felliniesque mayhem. Flower sellers push big thorny roses at passersby’s noses, while a Gypsy quartet cranks background music for a parade of street peddlers.

Amid this carnival, waiters unload trays of small dishes on tables and refill glasses with raki, Turkey’s favorite anise-based liquor. Our own table, at an old Armenian restaurant called Boncuk, is mosaicked with plates of dips, crisp fish croquettes redolent of allspice and cinnamon, a chickpea pate layered with dried currants and pine nuts, and a majestic borek, a pastry oozing a tangy filling of cheese and pastirma, or spiced cured beef.

These are meze, Turkey’s signature little dishes and the Middle East’s answer to Spanish tapas, Venetian baccari or Mexican antojitos.

On our own shores, meze offer yet another twist on the small-plates trend. Entertaining at home? Meze could have been invented for Southern California, where, much like in Istanbul, they can be languidly savored al fresco on the patio. Less fussy than hors d’oeuvres, a welcome break from Italian antipasti, infinitely more varied than hummus and baba ghanouj, a few meze together make an exciting light feast.

Meze -- the name is derived from the Persian word maza, or flavor -- seem to flourish in Istanbul as an edible life force: from a plethora of eggplant preparations to a veritable encyclopedia of dolma, or stuffed vegetables from multitudes of boreks, savory pastries, to a vast roster of salads and dips. They can be cold or hot, light or substantial, as humble as a wedge of salty white cheese or as chichi as the langoustine salads dished out at the glamorous fish restaurants along the Bosphorus shores. Though most travelers to Turkey encounter meze at restaurants, they taste even better when prepared at home. “Meze is all about socializing -- nibbling, drinking, laughing,” says Gokcan Adar, an Istanbul food writer. One breezy night, under a sour cherry tree in his overgrown garden, he treats us to a 19-dish meze marathon.

Typical of modern-day Istanbul, where the cuisine evolves with lightning speed, his spread is both creative and classic: braised eggplant topped with a flourish of walnut and sun-dried tomato paste, langoustines with their roe resting atop lemony wild greens, fritters of just-picked zucchini flowers on a vibrant red pepper puree. This could almost be Catalonia -- or California. Not to be outdone, my friend Engin Akin, a food writer and radio host legendary in Istanbul for her swank soirees, throws a bash on the lawn of her home overlooking the Bosphorus. Ever willing to experiment, Akin deep-fries paper-thin leaves of yufka (a phyllo-like dough) and serves the crisps with shavings of Turkish cured mullet roe similar to bottarga. She fashions nifty bruschetta from the ubiquitous fava bean pate, topping the toasts with fried almonds.

Grazing gets more cosmopolitan still when Akin and I move on to Bodrum, a jet-set resort on the Aegean. Here, at a cocktail party at the white-washed villa of a shipping tycoon, white-gloved waiters pass such dainties as miniature French fry “kebabs,” Gruyere kofte (meatballs), and spicy sucuk (soujuk) sausage wrapped in phyllo.

In Turkey, meze are intimately linked with the city’s history as a cosmopolitan port and to drinking establishments called meyhane.

What -- drinking in a Muslim culture, with its Koranic prohibitions on alcohol? Well . sure.

Even before Kemal Ataturk secularized Turkey in the 1920s, restrictions on alcohol were sporadic, a whim of one sultan or another. Selling alcohol was taboo, though, entrusted to Istanbul’s numerous non-Muslim minorities: Greeks, Armenians and Jews. It was they who established the original meyhane, raucous dives packed with foreign sailors, where meze was an excuse for another round of raki. Dating back to early Ottoman times or even further, meyhane continue to thrive.

To learn more, I rendezvous with Akin and Deniz Gursoy, an author of books on raki and meze, at Safa, the city’s oldest meyhane. With whirling fans, burnished mirrors and pictures of Ataturk striking Hollywood poses, the place feels like a souvenir from another era. When Safa opened some 125 ago, Gursoy explains, meze came free with consumption, consisting of basics like anchovies, pickled cabbage, a tiny borek and a bowl of leblebi, or dried chickpeas. Today, the repertoire seems inexhaustible.

Akin explains that flavors Westerners usually associate with Middle Eastern cuisines -- bulgur, pomegranate molasses, lavish spicing, hummus, kebabs -- are rather new to Istanbul, a consequence of the enormous influx of immigrants from eastern Turkey.

Other classic meze we sample reflect the city’s historical layers of cultures. Delicious fried liver nuggets, with wisps of raw onion and a dusting of sumac, hail from the Balkans. The plaki is Greek, Gursoy notes, referring to a classic cold preparation in which beans or fish are simmered in tomato sauce sweetened with onions and cinnamon. Jews might have contributed zeytinyagli, an iconic cold meze of vegetables, such as artichokes or leeks, braised slowly in water and olive oil with a little sugar until they melt in the mouth.

And though raki still reigns, these days, younger Turks are just as likely to sip a locally made Cabernet or a dry Muscat with their meze.

It is actually on Istanbul’s Asian side, at a humble joint called Ciya, that I discover the city’s most exciting small dishes. Little surprise, because chef-owner Musa Dageviren hails from Gaziantep, a city near the Syrian border renowned for Turkey’s finest cuisine.

Each of his dishes vibrates with flavor: A simple tomato and parsley salad comes alive with a sprinkling of pungent orange-hued powder made from dried curd cheese. Grape leaves are filled with dried onions, bulgur and pomegranate syrup. Boiled wheat berries and home-pickled green tomatoes sport a creamy cloak of dense, tart yogurt.

“Gaziantep doesn’t have a meze tradition per se,” Dageviren explains, “but small dishes are normally served at kebab houses. At home, cooks often fashion light cold meals from leftovers.”

Lacking white-gloved waiters or a grandma from Gaziantep, a meze spread is still easy to improvise. The rich thick Turkish yogurt alone -- which can be replicated in the United States by draining good-quality yogurt in a cheesecloth-lined sieve -- provides a dozen simple ideas. Stir in some crushed garlic, minced herbs and grated cucumbers and spread it on pita. Or fold it into shredded beets, sauteed zucchini or the chopped smoky flesh of an eggplant that has been grilled whole over charcoal (and why not sprinkle some toasted almond on top?). Alternatively, a dollop of yogurt can top fried eggplant or zucchini slices.

Bulgur also makes a fine meze, say as a salad tossed with chickpeas, tomatoes, parsley and mint and drizzled with pomegranate molasses and olive oil. The mandatory raki accompaniment of feta and honeydew melon becomes elegant when cut into cubes and threaded on long wooden skewers. Not to forget olives, pistachios, good, creamy feta and roasted chickpeas. And unless you have a bottle of raki that’s been burning a hole in your liquor cabinet, try Greek ouzo, Pernod, a fruity, light red wine (slightly chilled) or a crisp, delicate white (no oaky Chardonnay, please).

Still, raki is our drink as Akin and I prepare a meze feast on her boat for an indolent Aegean voyage. As for the menu, our plan is to test-run the best meze recipes we’ve collected from parties and restaurants. From Tugra, the palatial Ottoman restaurant at Istanbul’s Ciragan Palace hotel, we steal the idea of wrapping haloumi cheese in grape leaves, grilling them and serving this unusual dolma drizzled with pomegranate molasses. A hit.

From the shipping tycoon’s party we’ve emerged with a recipe for mujver, crisp zucchini pancakes, which we make cocktail-sized, with the addition of the nontraditional baking soda -- for puffier fritters. In Akin’s hands, the ubiquitous kofte, or meatballs, turn out studded with nuts and laced with herbs.

Suddenly, Akin confesses that she’s never made topik, my favorite Armenian chickpea pate filled with caramelized onions, currants and pine nuts and dusted with cinnamon. A flurry of phone calls to Armenian matriarchs. Akin nods and scribbles furiously. She got it. Except we are not shaping it by spreading the chickpea puree on a wet muslin cloth with a rolling pin, as tradition dictates. A shortcut will do.

The table is finally set on the deck under a vast starry sky. Akin’s husband, Nuri, proffers a CD with fasil, the traditional meyhane music.

“You pour, we drink,” the song blasts. We take the cue. A sip, a nibble, a gulp -- and luckily no one falls in the water. Luckier still, we don’t have far to go. No need for a hamal, a porter who in Ottoman times would wait by the meyhane doors to deliver the inebriated back to their families.


Roasted garbanzo beans recipe rachael ray

1 16-ounce can Plant&rsquos Garbanzo Beans, drained and rinsed
1 packet Plant&rsquos Hummus Done Affordably, Roasted Red Pepper flavor
1 tablespoon dark wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic clove powder
1/2 teaspoon onion powder
1/4 cup eco-friendly olives, chopped
1/4 cup pepperoncini, chopped
1/4 cup roasted red peppers, chopped
1 tablespoon capers, chopped

Place drained beans and Hummus Done Affordably inside a mixer. Blend to preferred consistency.

Place hummus right into a bowl and blend in dark wine vinegar, red pepper flakes, garlic clove and onion powder, eco-friendly olives, pepperoncini, roasted red peppers, capers and salami. Season with salt and pepper to taste.

Place hummus into serving dish and top with chopped parsley and remaining salami. Serve with toasted crostinis and/or toasted focaccia alongside.


How to Make a Vegan Veggie Bowl

Today&rsquos recipe is such a versatile concept. Veggie bowls aren&rsquot new, but we&rsquove seen it jump straight up on the trend scale that we simply have to explore it more closely.

It is all about &ldquoeating the rainbow&rdquo and your bowl can include as many types of veggies as you like. Whatever you choose to put into your bowl, you will feel great and you will nourish your body like you won&rsquot believe.

Most important, choose real and whole ingredients with minimal processing and make a conscious effort to know what you put in your body.


Make this sweet potato kale salad ahead of time

If you’re looking to meal prep this salad or serve it at a later date, feel free to chop your kale, roast the sweet potato, mix up your dressing and even make those pistachios ahead of time! The kale, dressing and sweet potato cubes can be kept in the fridge while everything else can be kept at room temp until ready to toss together and serve.

That being said, the salad can also be tossed together ahead of time too if you prefer to do this it’s great even a few days later! I recommend just leave out the avocado until ready to serve.


How To Make Roasted Chickpeas:

Making roasted chickpeas couldn’t be much easier! They need just 5 minutes of preparation and 35 minutes of baking time. Easy peasy!

STEP 1: Drain the canned chickpeas. Then dry them really well using a clean dishtowel. Just gently roll them between the dishtowel. You could also use paper towel.

STEP 2: In a medium bowl, toss the chickpeas with olive oil. We’ll add the spices after baking because they have a tendency to burn. So don’t worry about them for now.

STEP 3: Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and bake them for 25 minutes.

STEP 4: Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.

STEP 5: Return them to the baking sheet and bake for another 10 minutes until they’re browned and crunchy.


Best 5 Falafels You Cannot Afford To Miss

You’re missing out if you have not tasted these mouthwatering falafels. These falafels are supper yummy and healthy to keep you refreshed at anytime. I promise you that these spicy falafels will kepo your mouth watering all day. Try them out and thank me later.

Vegan Falafel Fritters

Photo credit: JamieOliver.com

This vegan dairy-free falafel recipe is perfect fit for the family. Easily prepared within few minutes with frozen peas , edamame beans, or broad beans to serve 6.

Serves: 6
Ready In: 50 minutes

Nutrition Per Serving

Ingredients for Vegan Falafel Fritters

Frozen peas (you can also use edamame Beans or broad beans) – 150 g
Self-raising flour – 1 tablespoon
Preserved lemon – 1
Cumin seeds – ¼ teaspoon
Flatbreads – 6
Shelled unsalted pistachios – 60 g (optional)
Soya yogurt – 100 g
Hot chilli sauce
Salad Pickle:
Pomegranate – 1
Red wine vinegar
Extra virgin olive oil
Red onion – 1
Fresh mixed-colour chillies – 1-2
Cucumber – 1
Mixed-colour carrots – 1(or 2)
Fresh mint – 1 bunch

30g
Houmous:
Chickpeas – 1 x 660g jar
Unsweetened peanut butter – 1 tablespoon
Garlic – ½ clove
Lemon – 1
Fresh parsley – ½ bunch

15g
Olive oil
Sweet smoked paprika – ¼ teaspoon
Dukkah – 1 tablespoon

Baked Falafel

Photo credit: Bette @Allrecipes

If you want it easy then go for this recipe. Always yummy to make your day great. Thus baked falafel can be served with tzatziki and pita bread. I enjoy it a lot!

Ready In: 55 minutes
Serves: 2

Nutrition Per Serving

Ingredients for Baked Falafel

  • Chopped onion – 1/4 cup
  • 15-ounce can of garbanzo beans (rinsed and drained) – 1
  • Chopped fresh parsley – 1/4 cup
  • Garlic (minced) – 3 cloves
  • Ground cumin – 1 teaspoon
  • Ground coriander – 1/4 teaspoon
  • Salt – 1/4 teaspoon
  • Baking soda – 1/4 teaspoon
  • All-purpose flour – 1 tablespoon
  • Egg (beaten) – 1
  • Olive oil – 2 teaspoons

Falafel Burgers (Vegan)

Photo credit: BBC Good Food

Do you want a big bite with low calories? Falafel burgers is the best option for you now. You will definitely enjoy its wonderful taste.

Ready In: 16 minutes
Serves: 4

Nutrition Per Serving

Ingredients for Falafel burgers

  • Can of chickpea (rinsed and drained) – 400g
  • Small red onion (roughly chopped) – 1
  • Garlic (chopped) – 1 clove
  • Flat-leaf parsley (or curly parsley) – handful of
  • Ground cumin – 1 teaspoon
  • Ground coriander – 1 teaspoon
  • Harissa paste (or chilli powder) – 1⁄2 teaspoon
  • Plain flour – 2 tablespoons
  • Sunflower oil – 2 tablespoons
    For Serving:
  • Toasted pitta bread
  • Tub of tomato salsa – 200g
  • Green salad

Jeanie’s Falafel

Photo credit: JeanieMomof3 @Allrecipes

No eggs but still yummy. You don’t want to miss this masterpiece developed by Jeanie. When I talk about the best fakafel I don’t forget Jeanie’s falafel as it gave me another sense of feeling the first day I tasted it. It’s your turn to give this easy falafel a try. Thank me later!

Ready In: 32 minutes
Serves: 6

Nutrition Per Serving

Ingredients for Jeanie’s Falafel

  • 19-ounce can of garbanzo beans (rinsed and drained) – 1
  • Small onion (finely chopped) – 1
  • Garlic (minced) – 2 cloves
  • Chopped fresh cilantro – 1 1/2 tablespoons
  • Dried parsley – 1 teaspoon
  • Ground cumin – 2 teaspoons
  • Ground turmeric – 1/8 teaspoon
  • Baking powder – 1/2 teaspoon
  • Fine dry bread crumbs – 1 cup
  • Zalt – 3/4 teaspoon
  • Cracked black peppercorns – 1/4 teaspoon
  • Vegetable oil for frying – 1 quart

Spicy Falafels

Photo credit: BBC Good Food

Even on low budget, falafel wouldn’t stop tasting great. This particular recipe is low budget friendly. Not just that it is super yummy and mouthwatering.


Watch the video: EUKOLA 67 Πικάντικα φασόλια γίγαντες με πιπεριές (August 2022).