Well the landlord replaced the stove in my apartment with a shiny newish one and I have been doing more cooking recently. As I cook I often tweet about it, and as a result I’ve been asked to share recipes. I cooked a whole bunch of chickpeas recently and whether you call them garbanzos or chick peas, they are probably my favorite bean.
Any recipes I post here will be short on measurements and feature a lot of ‘to taste.’ Sorry, that’s just how I cook.
Garbanzo Bean Wraps
This originally began its life as this recipe. These wraps will keep you safe from Rover if you find yourself trapped in the poorly received 2009 remake of The Prisoner. Though I am always tinkering with it this is my current version and it is often requested by some of my friends.
- 2 cups cooked or canned garbanzo beans. Rinse canned beans first.
- An onion, chopped
- Frozen or canned corn (about 1/2 cup?)
- a splash of bragg’s Amino Acids (like soy sauce but not)
- Yellow curry powder
- Lemon Juice
- Kosher salt, to appease Alton Brown
- 1-2 tablespoons of tomato paste
- Spicy stuff like Sri Racha or Vulcan’s Fire Salt
- Tortillas & shredded cheddar cheese for garnish
Using a potato masher, mash up the chickpeas a bit so they are chunky but not completely smooshed. In olive oil, cook the onion and garlic until the onions softens. Add chickpeas, corn. Add bragg’s, curry powder, lemon juice, salt and other spices to taste. Pour some water over the whole mess until you cover it. Add tomato paste. Cook over medium-low heat until the water is almost all boiled off, leaving you with just a little sauce in the pan around the chickpeas. Serve on warmed tortillas with shredded cheddar on top.
You might also enjoy two older recipes using garbanzos which I’d posted to my LiveJournal: Creamy Garbanzo Beans with Spinach, and Garbanzo Bean Soup. Soon I will follow up with my recent Spicy Chickpea Marinara Sauce.