Garbanzo beans –two different ways

Freshly harvested chick peas
Freshly harvested chick peas

Garbanzo beans, chick peas, Kabuli channa…..a rose by any other name!

Garbanzo beans are cheap, easily available and high in protein. A little goes a long way in filling you up. Here are two quick-to-put-together ways, of using these tasty legumes.

  

  1. The old Warhorse- The South Indian Sundal.

Ingredients:

  • Tin of garbanzo beans- 1, drained
  • Oil- a teaspoonful
  • Salt- to taste
  • Mustard seeds- 1/4 teaspoonful, optional
  • Whole dry chilli- optional
  • Curry leaves- 3-5 optional

Method:

  • Add the oil to a wok and sputter the mustard seeds over a high flame. Reduce heat and add the chilli and curry leaves, if using them.
  • Add the drained garbanzo beans. Add salt and a 1/4 cup of water. Cover and simmer until the beans have absorbed the salt.

Variations:

  • Add finely grated coconut to the sundal
  • Add juliennes of sour mango.
  • Add finely chopped onions to the oil, and fry before adding the garbanzo beans.

Quinoa-Tabouli

2. The young Upstart- Quinoa with chick peas

Ingredients:

  • Quinoa – 1 cup
  • Water – 2 1/2 cups
  • Salt- to taste
  • Japanese cucumber – 1, chopped into cubes
  • Onion, small- finely chopped
  • Tomatoes- finely cubed
  • Garbanzo beans- 1/4 tin, drained
  • Lemon juice- 2-3 tablespoons
  • Olive oil (or any neutral oil)- 2-4 tablespoons
  • Green chilli- finely minced, optional
  • Salt for the dressing- if required
  • Sugar- 1 tablespoon
  • Coriander or parsley- a few sprigs, finely chopped

Method:

  • Wash the quinoa several times in fresh water.
  • Drain and add to a heavy bottomed pot with 2 1/2 cups of water and salt to taste.
  • Cook for 12-15 minutes, until the water is absorbed and the quinoa is cooked through.
  • Cool the quinoa and chill in the refrigerator for 1 -2 hours, or upto a week.
  • When you are ready to make the salad, take out as much of the quinoa as required, add the chopped onions, cucumber, tomato and garbanzo beans.
  • Make a dressing of the lemon juice, olive oil and minced chilli (if using it).
  • Add salt and sugar as required.
  • Garnish with finely chopped coriander or parsley. Enjoy!
  • Save the remaining quinoa for a variation of this salad.

Variations:

  • Add pomegranate arils to the basic recipe
  • Add walnuts and feta cheese.
  • Add cubed red and yellow peppers for additional fibre.
  • Add cubed avocado as a garnish, right before serving.

 

 

 

 

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2 Comments Add yours

  1. Ranjani says:

    Love it! Especially the variation with quinoa !!

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