Tag: garbanzo beans

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Use-Everthing-in-the-Fridge-Before-Spring-Break Quiche

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I embrace having perishables when I’m about to go out of town. It’s the ultimate motivator to use only things you have/things you have open.  This week is spring break and last weekend I realized we still had quite a bit of perishable items that needed to be attended too. Luckily they were all things that lent themselves swimmingly to a Mediterranean quiche. And it worked out quite well if I do say so myself.

  • 1 can garbanzo beans
  • 1/4 cup pesto
  • olive oil (optional if pesto is oily)
  • 2 medium sized tomatoes
  • 1/2 clove garlic
  • salt (truffle salt if you have it!)
  • 4 eggs
  • 1 handful spinach
  • 1/2 cup soft herb-garlic goat cheese
  • 1/2 cooked sausage (I used garlic-gruyere)
  1. line a baking dish with parchment and pre-heat oven to 350°F
  2. drain and rinse garbanzo beans
  3. dice tomatoes roughly and mince garlic
  4. pour garbanzo beans, tomatoes, garlic, salt, pesto and olive oil (if using) into the prepared dish, stir well then bake for 20 minutes, taking out and turning occasionally
  5. once garbanzo beans start browning, mash them with the back of a fork and add goat cheese in globs and mix in until incorporated
  6. in a separate bowl, whisk eggs
  7. slice spinach and add to eggs
  8. pour the egg mix over the garbanzo bean mix and return to oven
  9. bake for about 25 minutes or until it starts to separate from the sides of the pan and a toothpick inserted into the middle comes out clean

© 2015, domenicadreamsofcalamari. All rights reserved.

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Cardamom Coffee Cake

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This cake isn’t for the faint of heart. I have an unusual affinity for cardamom, unearthed through my addiction to Lofty Bean‘s killer cardamom lattés. If you don’t (or haven’t discovered it yet), you may want to scale down the cardamom in this recipe. It’s also not very sweet so you may want to scale up the sugar or honey. I’m not a precise baker. At all.

Don’t be put off by the chick peas. You’re probably saying what are legumes doing in your coffee cake, but they don’t have a very strong flavor and actually meld really well with earthy spices (cardamom!) or nuts (that’s for another post). That said, don’t expect a spongy, traditional coffee cake. This version is pretty dense but tasty and packed with protein.

  • 1/2 can chick peas
  • 1/2 cup unsweetened coconut milk
  • 4 tsp cinnamon
  • 3 tsp cardamom
  • 2 cups roughly chopped walnuts (reserve 1/2 cup for streusel)
  • 1/2 cup shredded unsweetened coconut
  • 2 1/2 tbsp greek yogurt
  • 1/2 tsp baking powder
  • 1 heaping tbsp honey
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 cup flour
  • 1/2 tsp salt
  1. pre-heat oven to 350°F
  2. blend chick peas until smooth in a food processor
  3. add greek yogurt, honey and coconut milk and blend until incorporated
  4. transfer to a bowl and mix in 2 tsp of cinnamon, cardamom, 1/4 cup of the shredded coconut, baking powder, flour and salt
  5. transfer the gooey mixture to a lined loaf pan
  6. bake for 30 minutes or until a toothpick comes out clean; meanwhile, in another small bowl mix together the other two tbsp cinnamon, 1/4 shredded coconut, sugar and 1/2 cup chopped walnuts for the streusel
  7. remove bread from oven when ready and spread the streusel over the top and continue baking for 4 minutes (keeping an eye on the walnuts so they don’t burn)

© 2015, domenicadreamsofcalamari. All rights reserved.

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Sauteed Chard with Dates and Garbanzo Beans

summer bulgur-heirloom tomato salad
This was another attempt to use up large amounts of greens before they wilted past the point of no return. I love making warm wilted greens in the winter instead of salads. It’s so much more satisfying and comforting. The combination of sweet dates and savory spiced garbanzo beans adds complexity and takes these healthy greens to a whole new level. If it wasn’t already good enough, another reason to eat chard is its’ plethora of health benefits. It has lots of antioxidants, vitamin C (for immunity), vitamin K (for bone strength), omega 3 fatty acids, vitamin A, calcium, potassium and iron (red blood cell production).

According to “nutrition-and-you.com”, regular inclusion of chard in the diet has been found to prevent osteoporosis, iron-deficiency anemia, and vitamin-A deficiency; and believed to protect from cardiovascular diseases and colon and prostate cancers

  • 1/2 can garbanzo beans
  • 2 cloves garlic
  • 1 large bunch green chard
  • about 8 cups-worth spinach
  • 1/4 cup water
  • 10 dates
  • 2 tbsp olive oil
  • salt pepper
  • 2 tsp paprika
  • 1 tsp cumin
  • 1tsp red chili flakes
  • 1 lemon (juice)
  1. heat olive oil in a skillet over medium high heat and mince garlic
  2. add garlic to the pan with the cumin paprika and chili flakes
  3. drain garbanzos and add them to the skillet, stirring to coat them in the spices
  4. continue cooking, stirring occasionally for 5 minutes, until garbanzos start to brown a little bit
  5. slice chard and spinach and add chard in batches to the skillet, pit and slice dates
  6. in the first batch add the water and cover for 1 minute
  7. then remove cover and add more chard, flipping so that the already cooked greens are on top
  8. continue this process until all of the chard and kale are cooked about evenly, turn the heat down
  9. add the sliced dates and mix in, remove from heat and move to a large mixing bowl
  10. squeeze lemon juice in and mix, adding salt and pepper to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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