Tag Archives: Garbonzo Beans

North African Chickpea Tagine


My hubby and 5 year old daughter both loved it, and I’m about to go back for thirds….


1 Tbls olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 tsp)
1/2 tsp cumin
1/2 tsp ground ginger
1/4 tsp cinnamon
3 tsp McCormick Moroccan Seasoning (ras al hanout) (if my little town grocery store carries it, I’m sure yours does, too.)
1 28oz can crushed tomatoes
2 15oz cans chickpeas, rinsed and drained
1 cup uncooked couscous
1 block frozen spinach, somewhat thawed and drained
1 cup raisins
1/4 cup lemon juice
Optional toppers: salted peanuts, cilantro


Heat oil in large skillet over medium heat, add onion and cook until soft and starting to brown. Add garlic and spices, sauté 30 seconds. Add tomatoes, chickpeas and 1/4 cup water, simmer 10 minutes.

Meanwhile, toast couscous in a small saucepan until slightly browned and fragrant. Add 1 3/4 cups water, bring to a boil, stir, cover and remove from heat.

Stir spinach, raisins and lemon juice into chickpea mixture, simmer for 5 more minutes.

Serve over couscous with peanuts and cilantro for garnish.



Yield: 6-8 Servings
-Adapted from Vegetarian Times, Dec 2011-

Chicken Chickpea Curry Bowls


I’ve made this recipe a couples times now, and really love it.  It’s super quick and cheap to make.  It’s found in the ‘meals for a steal’ section of Rachael Ray’s website.


2 cups brown rice
1 tablespoons Extra Virgin Olive Oil
1 pound ground chicken
1 large onion, thinly sliced
2 tablespoons curry powder
1 14.5-ounce can diced tomatoes
1 14.5-ounce can chick peas, drained
1 cup plain yogurt
A handful cilantro, chopped
Salt and ground black pepper, to taste

Cook the rice either on the stove top or in a rice cooker.

While the rice is cooking, heat the olive oil over medium/high heat in a large skillet.  Add the chicken, cooking until browned.  Stir in the onion and cook until tender, about 5-7 minutes.

Stir in the curry powder.  Add the diced tomatoes, chickpeas and yogurt.  Stir to combine and cook for a couple minutes to heat thoroughly.  Season to taste with salt and pepper.

Serve over rice with cilantro on top.

Serves: 4

Garlic Hummus

Hummus is a wonderful dip for pita bread or chips, tortillas, or veggies that is so easy to make.  You can also add different ingredients to this basic hummus recipe to make flavored hummus, like roasted red bell pepper, lemon zest, peanut butter, cilantro, pine nuts, paprika, sun dried tomatoes, avocado, or anything else you can imagine.  Traditionally tahini, a paste made of ground sesame seeds, is added.  I didn’t have any when I made mine though, but you could add a couple tablespoons of that if you have it.

15.5 oz can garbonzo beans (chickpeas)
2 cloves garlic, peeled
1 tsp lemon juice
extra-virgin olive oil
salt and pepper

Put garbonzo beans, garlic and lemon juice in the bowl of a food processor.  Turn on and stream in olive oil until smooth.  Season with salt and pepper to taste.

Chloe really likes hummus…she eats it from a tortilla.  This picture is of Chloe after she had hummus for lunch.