Subject: Spiced Garbanzo Beans
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 27 2000 - 08:15:22 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a true food funny from reader "Reedundnt":
My sister asked her daughter if she would make the salad for the
evening meal. She had Red Romaine lettuce, cucumbers, tomatoes, etc.
for her to make it with. My sister left the kitchen and when she came
back in she saw my niece fervently ripping the Romaine and throwing it
into the salad bowl. "Don't be so rough with the lettuce", she told
her, "you'll bruise it".
"But, Mom! It was already red!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In looking over the past few months of recipes, I realized it has been
a while since we have done a vegetarian theme, so here we go. This
week could actually be classified as "vegan," since the only dairy
products called for are optional.
These crispy little morsels are actually more of a snack than an
appetizer, but they are easy, tasty, and good for you, so who cares.
Spiced Garbanzo Beans
2 cans (15 oz, 425 g each) garbanzo
beans (chickpeas, ceci), rinsed and drained
1 tsp (5 ml) olive oil
2 Tbs (30 ml) Worcestershire sauce or soy sauce
1 Tbs (15 ml) chili powder or curry powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
Cayenne pepper to taste
Salt to taste
Dry the rinsed and drained garbanzos thoroughly on paper towels. Heat
the oil in a large skillet over moderate heat and saute the garbanzos,
stirring frequently, until they begin to brown lightly, about 10
minutes. Add the remaining ingredients except for the salt and stir
to coat the beans. Transfer the beans to a baking sheet and sprinkle
with salt. Bake in a preheated 350F (180C) oven, stirring once or
twice, until crisp on the outside, about 20 to 25 minutes. Cool and
store for up to a week in an airtight container. Makes about 2 cups
(500 ml).
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