Tag Archives: garbanzo beans

Silver Palate Vegetable Chili

Today we’re watching football.  I plan to set out a cheese plate during the first game– Found a nice blue, a triple creme, a sharp cheddar and an aged gouda.  I’ll pile toasted walnuts, dried apricots and thin-sliced apples on the platter, along with a spoonful of ginger paste.  For dinner, during the second game, I’ll serve the Silver Palate’s Vegetable Chili.  It is still one of my favorites.

8 generous servings.

¾ c. olive oil, divided
2 zucchini, cut into a ½” dice
2 onions, cut into a ½” dice
4 cloves garlic, finely chopped
2 large red bell peppers, cut into a ½” dice
35 oz. Italian plum tomatoes
24 oz. plum tomatoes, cut into a 1” dice
2 T. chili powder
1 T. ground cumin
1 T. dried basil
1 T. dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ c. chopped Italian parsley
1 c. canned kidney beans, rinsed and drained
1 c. garbanzo beans, rinsed and drained
½ c. chopped dill
2 T. fresh lemon juice

Heat ½ cup of the olive oil over medium heat in a large skillet. Add the zucchini and saute until just tender, 5-7 minutes. Transfer the zucchini to a large dutch oven. Heat the remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic and peppers. Saute until just wilted, about 5 minutes. Transfer mixture (including any oil) to the dutch oven.

Place the dutch oven over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds and parsley. Cook, uncovered, stirring often, for 30 minutes.

Stir in the kidney beans, the garbanzo beans, dill and lemon juice. Cook for 15 minutes. Stir well, taste, and adjust seasonings. Serve hot with bowls of sour cream, shredded cheese, and sliced scallions alongside.

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Roasted Garbanzo Beans

Roasted chick peas today to serve as a warm snack.   Used smoked paprika, crushed cumin, coriander seeds, salt and pepper to spice.  Delicious.  Might try garam masala next….

2 15oz cans garbanzo beans, drained and rinsed
2 T. canola oil
Cumin seeds
Coriander seeds
Sea Salt

Preheat oven to 450° F. Toss beans and oil in a medium bowl until each bean is coated with oil. Set aside. Make seasoning. Place 1 tsp (or so) of cumin in a mortar and pestle and grind. Add 16 or so coriander seeds. Grind again. Add 1 tsp. (or so) smoked paprika and several peppercorns. Grind. Add salt to taste. Toss with beans, making sure to coat each one. Spread to a single layer in 9×13” pan and roast 20 minutes, stirring halfway thru. Taste for seasoning and adjust salt, if needed. Roast for 10-15 minutes more, until crunchy. Serve warm.

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