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Monday, October 03, 2011

Garbanzo Day - October 7th

Stephan Pastis creator of Pearls Before Swine, on October 3 declared that October 7th would be GARBANZO day -- check out his comic @GoComics - #pearlsbeforeswine #GoComics.

Join the celebration by sharing a recipe, a book, or make your own card to send to someone you want to honor on Garbanzo Day.  Comments to this blog are welcome.

I immediately thought of a book I encountered in the early 1990's Mountain Bikes and Garbanzo Beans.  It was a story of a young boy  who nearly ruined his own chances of getting a mountain bike by avoiding all things healthy.  I went on a search for this book and discovered it has reemerged as #22 in the Cul de Sac Kids series by Beverly Lewis from Bethany House Publishers.  And it has been retitled Big Bad Beans.  I liked the Mountain Bikes and Garbanzo Beans better as a title.  Just saying.

A little research reveals that garbanzo beans are synonymous  to chickpeas.  They are legumes and known for their fiber content.  Here's a recipe for a simple to make Garbanzo Salad:
Garbanzo Salad
Mix together in a medium sized bowl -- 
  • 2 cans (15 oz.) garbanzo beans
  • 2 med. tomatoes, chopped
  • 3 green onions, thin sliced
  • 3/4 c. snipped fresh parsley
  • 3/4 c. (4 oz.) finely cubed fetta cheese
Make a "dressing" with:
  • 1/3 c. vegetable oil
  • 1/2 tsp. cumin (may substitute chili powder)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

 Pour dressing over bean mix, cover and refrigerate at least 1 hour.  Serve on a bed of Romaine lettuce.
Or a pasta salad

Cook 2 cups (uncooked) rotini according to directions.  Allow to cool at room temperature.
Prepare the following ingredients in a large bowl, and then add the cooled rotini:
  • 1 small zucchini, washed and diced
  • 1 (15 oz.) can garbanzo beans
  • 1/4 cup chopped onion
  • 1/2 cup diced celery
Prepare the sauce to dress the pasta and vegetables.
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup fat-free Italian dressing
  • 1 (14 1/2 oz.) can Del Monte Pasta Style Stewed Tomatoes
  • Salt and pepper, to taste
Combine the pasta/vegetable mixture with the tomato sauce dressing.  Allow to absorb flavors for 30 minutes at room temperature before serving.  Refrigerate left-overs.


Italian Garbanzo Four Hour Soup
Saute in butter the celery, onion, and carrot, until ingredients are very brown

  • 1 cu. finely minced celery
  • 1 cu. finely minced onion
  • 1 cu. finely minced carrot
  • 1/4 cu. butter
Add 3 quarts of water and
  • 1/2 cu. garbanzo beans
  • 1/2 cu. kidney beans
  • 1/2 cu. whole dried peas
Slow cook until beans are almost done (garbanzo beans will take the longest) - 2 to 2 1/2 hours.
Add the remaining vegetables and spices and cook another hour.
  • 3/4 cu. sliced carrots
  • 3/4 cu. sliced celery
  • 3/4 cu. chopped bell pepper
  • 1/2 cu. rice or barley
  • 2 Tbls. minced parsley
  • 1 teaspoon oregano
  • 1 tsp. basil
  • 2 tsps. soy sauce
  • Pepper to taste
  • Parmesan cheese
Twenty (20) minutes before serving add 1 cup uncooked shell macaroni and add more water if needed.  Cook until macaroni is done.  Serve steaming hot, topped with a sprinkle of Parmesan cheese, and accompanied with crispy garlic bread.

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