Tag Archives: garbanzo beans

Bean Salad and the Little Applegate River

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Yesterday morning Bruce and I took a drive to the Little Applegate River here in Southern Oregon. Bruce wanted to go on a 5 mile run along the Sterling Ditch Mine Trail.  As for me?  Oh heck to the no!  I had no interest in running. All I wanted to do was spend my morning in a leisurely fashion and exercising my camera…

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While Bruce was out running along the trails, I made my way down to the Little Applegate River.  The water was ice cold and crystal clear. The trees and plants growing along the banks were green and lush.

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What a lovely place to spend part of my morning. The sound of the water and the wind through the trees was so relaxing…

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Across the river from where I was standing was the remnants of a gold mining operation that took place over a hundred years ago.

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A branch of an Oregon Ash tree.

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Bruce on his way down the trail and towards the finish line.  Once he cooled down, we hopped back into the truck and headed back home.  I needed to get back in order to make my bean salad to share at a barbecue later on that day with family and friends.

My bean salad is a riff on a bean salad recipe that my mother had jotted down in the back of an old cookbook decades ago.  I made my salad a bit simpler and left out the green beans and Worcestershire sauce.  The reason for leaving out the green beans?  The recipe called for canned green beans…  Nope.  That was not happening.  I don’t buy canned green beans.  I won’t eat them.  I can’t stand them… And as for the Worcestershire sauce.  I was out.  No big deal.

My bean salad is a simple mixture of three kinds of beans, kidney, black and chick pea.  It’s tossed with red onion, red bell pepper, parsley and a sweet red wine vinaigrette.  It’s easy, delicious and a perfect side dish for a Memorial Day barbecue.  Enjoy!  Tessa

Ingredients:

  • 1 15 ounce can kidney beans
  • 1 15 ounce can black beans
  • 1 15 ounce can chick peas (garbanzo beans)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped parsley
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1/8 cup olive oil
  • seasoning salt and black pepper to taste

Begin by rinsing and draining the beans.  Add to a medium sized bowl.  Add red bell pepper, red onion and parsley.  In a separate bowl whisk together the remaining ingredients to make the sweet red wine vinaigrette.  Taste and correct your seasonings.  Add vinaigrette mixture to bean mixture and toss to coat.  Refrigerate covered for at least 4 hours before serving.  Makes about 6 servings.

Greek Chickpea Salad

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Greek Chickpea Salad

Winter in Southern Oregon can be a great time of year for many people.  There are so many things to do and see.  There are myriad of fun activities such as skiing, snowboarding, snowshoeing, and snowmobiling.  But, by the time February rolls around, I’ve grown tired of winter… Those feelings only get further amplified by unexpected snow falls, a foggy day or rain.  I’ve grown bored of wearing tall boots, long coats and hats.  I want my sandals, bright warm sunshine and blue skies back.  I recognize that spring is “just around the corner” but, there are times I just need a little bit of proof…

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Finding proof that warm spring weather is on its way was much easier than I thought.  As I was clipping fresh sprigs of rosemary from my garden for my Greek Chickpea Salad, I noticed a single blue flower on the tip of one of the rosemary stems.  As, I walked through the yard, other small signs of spring started to appear.  My tarragon and chives were starting to poke through the soil.  There were tiny buds on the branches of the cherry and crab apple trees.  All simple reminders that spring is nearly here!

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Fresh rosemary.  Rosemary is a wonderfully fragrant herb used in many Mediterranean dishes. I use rosemary frequently because I love the flavor and because it is so readily available to me.  I use it in many savory dishes that contain lamb, chicken or pork.  I use fresh rosemary in salads and homemade baked bread as well.  It’s a versatile herb that has earned a permanent place in my kitchen.  If you have the opportunity to plant rosemary in your yard, by all means do so!

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My Greek Chickpea Salad is prepared with canned chickpeas (garbanzo beans), crunchy green cucumber, bright red grape tomatoes, red onion, tangy kalamata olives, dressed with a lemon garlic rosemary dressing and topped with feta cheese.  My Greek Chickpea Salad makes a wonderful side salad or as a main course for an easy vegetarian lunch.  Enjoy!  Tessa

Ingredients

  • 1 – 15 ounce can chickpeas (drained and rinsed)
  • 1/2 cup cucumber (chopped)
  • 1/2 cup tomatoes (chopped)
  • 1/4 cup red onion (chopped)
  • 1/4 cup parsley (chopped)
  • 1/4 cup kalamata olives (sliced)
  • 3 –  4 Tbs olive oil
  • juice of 1 lemon
  • 1/2 tsp garlic paste (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4  – 1/2 tsp rosemary (finely minced and to taste)
  • feta cheese (optional)

In a medium sized bowl, toss together the chickpeas, cucumber, tomato, red onion, parsley, and kalamata olives,  In a separate bowl whisk together the olive oil, lemon juice, garlic paste, salt, pepper and rosemary.  Taste the dressing and correct your seasonings.  Be aware that fresh rosemary can easily overpower a dish.  Add the dressing to the garbanzo mixture.  Mix lightly.  Top with optional feta cheese.  Makes 2 lunches or 6 smaller side dish servings.

Lamb Chickpea Stew

Lamb Chickpea Stew

Sometimes weekends are just as busy as weekdays.  Cleaning the house, yard work, and laundry often consumes my precious time off.  When I have a weekend like that I need to remember that I have a slow cooker tucked away in my cupboard.  Preparing a meal with a slow cooker is simple, saves time and tastes wonderful.  Just toss in the ingredients, cover, turn on low and disappear for about 6-8 hours.  Come back and dish up.  Easy…

My Indian inspired Lamb Chickpea Stew is satisfyingly simple and tastes fabulous.  It has tender bits of lamb, tasty chickpeas, and garam masala in a tomato spinach broth.  Garam masala is a North Indian spice blend made with cumin, black pepper, cinnamon, cloves, coriander and cardamon.  I found my garam masala in the spice section of my favorite grocery store.  Serve the Lamb Chickpea Stew with naan or with a scoop of basmati rice.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound lamb stew meat
  • 1 can (15 oz) chickpeas (garbanzo beans) drained
  • 1 can (14 oz) whole tomatoes
  • 1 cup chicken stock
  • 1 cup chopped onion
  • 2 tsp garlic paste
  • 2 tsp garam masala spice blend
  • 1/2 tsp salt or to taste
  • 2 – 3 cups fresh spinach

Begin by tossing all the ingredients in the slow cooker except the spinach.  Cook on low for about 6-8 hours or until the lamb is tender.  Add the spinach about 5-10 minutes before serving.  Cook until spinach has wilted.  Dish up and serve.  Makes 2 – 3 servings.