Sunday, November 11, 2012

Garbanzo Beans (Chickpeas) With Canned Sardines



Garbanzo Beans otherwise called Chickpeas, are delicious. Everybody knows Humus. Well, humus is made with garbanzo beans. People in the desert eat garbanzo beans that is why these beans are very much consumed in the Middle East. Please allow me to share with you the benefits before I go to the more interesting part....the eating!

Nutrients in Garbanzo Beans

1.00 cup cooked (164.00 grams)

Nutrient%Daily Value

-  molybdenum164%
-  manganese84.5%
-  folate70.5%
-  fiber49.8%
-  tryptophan43.7%
-  protein29%
-  copper28.9%
-  phosphorus27.5%
-  iron26.3%
-  Calories (268)14%
(Courtesy of  "The World's Healthiest Foods".  www.whfood.org) 

 Ingreadients:
Serves 4
 -  4 cans of sardines in oil.
-  350 gm of garbanzo beans soaked in lots of water all night.
-  3 carrots pealed, halved and thinly sliced.
-  2 tsp. garlic/ginger paste.
-  2 Tbsp. extra virgin olive oil.
-  1 onion finely chopped.
-  1 Tbsp. turmeric.
-  2 medium leeks chopped.
-  Minimum salt.
-  Pepper to taste.
-  1 kg pumpkin, cleaned, sliced skin on keeping the seeds.
-  1 tsp. cinnamon.
-  1 tsp. allspice.
-  1 tsp. nutmeg.
Method:
-  Strain, wash and rinse from excess starch the garbanzo beans (chickpeas) in lots of water.
- In a pot cover beans with cold water by 2 inches.
-  Add onion, garlic, leeks and carrots.
-  Heat to boil, and keep skimming off the resulting froth till it stops.
-  Cover and simmer for 1 hour or till beans are tender making sure water does not boil away.
-   In a separate baking dish add pumpkin slices and seeds.
-  Coat pumpkin pieces and seeds with oil, cinnamon, allspice, nutmeg, and pepper.
-  Bake for ½ hour at 200 degrees.
To serve each person, open a can of sardines, get rid of the oil inside, serve the beans, and the pumpkin on the side.

Enjoy!
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2