All posts tagged: chickpeas

Meatless “Meat” Sauce

To make a vegetarian version of the beloved kima (Greek meat sauce), simply swap ground meat for mushrooms and chickpeas. The vegetables make a hearty texture, creating a meatless “meat” sauce. My brother, who thinks literally, argues this dish’s name doesn’t make sense. However, it does sound better than “mushroom sauce”. Regardless, the sauce works well for vegans, vegetarians, and has even won the hearts of meat eaters as well. Save Print Meatless “Meat” Sauce Author: Eleni Saltas Recipe type: Lenten/Main Dish   Ingredients 16 ounces mushrooms (cremini or white button) 12 ounces preferred pasta 1 (15-ounce) can chickpeas, drained ¼ cup extra virgin olive oil 1 yellow onion, diced 4 cloves garlic, minced ¼ cup red wine 1 (32-ounce) can tomato sauce 1 (15-ounce) can diced tomatoes 1 teaspoon cinnamon 3 tablespoons dry oregano, Salt and pepper, to taste Instructions In a food processor, pulse the mushrooms into fine uniform pieces. You may have to pulse in batches. In a saucepan, heat olive oil over medium heat and add the mushrooms. Season well with salt, pepper, cinnamon …

Garbanzo Bean Greek Salad

Well composed and packed with flavorful ingredients, Greek salads can’t be beat. Those flavors, however, do have room to be elevated. Simply use all the Greek salad mixings (tomatoes, onions, cucumbers, peppers, olives, feta) as a base and add ingredients you enjoy. For me, the addition of garbanzo beans and avocados takes this classic to new heights and greater textures. Plus, both garbanzo beans and avocados are heart healthy and nutrient rich. This garbanzo bean Greek salad is especially perfect for those fasting from meat or dairy during Lent. Save Print Greek Garbanzo Bean Salad Recipe type: Vegetarian/Salad Serves: 2-4   Garbanzo bean salad: Loaded with vegetables, packed with nutrients, and tossed in a bright Greek dressing. Ingredients For the salad: 15 oz can garbanzo beans 1 English cucumber, optionally peeled and sliced in half 3 cups cherry and golden tomatoes, halved (or 4 diced tomatoes) 2 avocados, diced 1 green bell pepper, diced ½ red onion, diced ½ cup pitted Kalamata olives 8 oz of feta cheese (optional-serve on the side or mix in) For the …

Revithia (Garbanzo Bean Soup)

Revithia (garbanzo bean soup) is a hearty and flavorsome dish that’s easy to prepare and makes a perfect meal for wintery nights. My dad discovered this recipe on one of our visits to the island of Sifnos many years ago. Before that, he was not a fan of Garbanzo beans, but just one bite changed his ways. Two bowls later and he was asking the owner for the recipe. Just the revithia (garbanzo beans), onion and little else. On Sifnos they use dry garbanzo beans and bake everything in a ceramic baking dish overnight. You can do that too but it’s just as satisfying coming from the can and slow cooked on stovetop, which is what I like to do. Revithia may require few ingredients, but still allows for a lot of room to play with your favorite flavors. I’ve added shallots and bay leaf to my own recipe, and I’ve seen others include carrots and celery to theirs. Save Print Revithia (Garbanzo Bean Soup) Author: Eleni Saltas Recipe type: Soup/Vegetarian Cuisine: Greek Serves: 6   Ingredients 4 (15-ounce) …