Recipe: Recipes Using Garbazo Beans (5) for Heather.

Spanish Bean Stew Cuban Style
Couscous with Chicken
Italian Chopped Salad
Arroz Con Garbanzo (Spanish Rice and Garbanzo Beans)
Mediterranean Garbanzo Bean and Garlic Soup

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SPANISH BEAN STEW CUBAN STYLE

1 lb. chick peas (garbanzos)
5 liters water
1 lb. round beef
1 soup bone
1 ham bone
1/2 chicken
1 piece salami
1/4 lb. bacon
1/2 ham
1 lb. potatoes
1 lb. small onions
1 leek
3 bunches collards
1 turnip
1 green pepper
6 tomatoes
salt and pepper to season

Soak the chick peas (garbanzos) in water for a couple of hours and rinse in clean water.

Bring the water to boil and add the chick peas, beef, chicken bones, salami, ham, and bacon together with the onion, pepper and tomatoes, (if desired, these last three ingredients may be first fried and added when the chick peas are cooked).

When the chick peas and meat are half cooked, add the remaining ingredients and cook over low heat until everything is tender.

This stew is served in three parts. First the strained broth, to which bread, noodles or rice may be added. Secondly the vegetables and then the meat.

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COUSCOUS WITH CHICKEN

FOR THE CHICKEN-VEGETABLE TOPPING:
2 pounds chicken breast, skinned and boned
1/4 cup honey
1 teaspoon olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, chopped
1 large potato, peeled and chopped
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cumin
14 1/2 ounces canned tomatoes
15 ounces garbanzo beans, canned
2 cups chicken broth
1 teaspoon Tabasco sauce
1/2 cup frozen green peas
FOR THE COUSCOUS:
3 cups couscous
3 cups chicken broth

CHICKEN PREPARATION:
Preheat oven to 450 degrees F.

Coat top of chicken breasts with honey. Place in greased broiler pan.

Bake in oven until cooked through (20 minutes).

FOR THE VEGETABLE PREPARATION:
In a large Dutch oven, heat oil over medium heat. Add onions; saute until translucent (5 minutes).

Add carrot, zucchini, and potato. Cook, stirring for 5 minutes.

Add cinnamon, ginger, cumin, and pepper to taste. Stir, distributing spices evenly. Add tomatoes, garbanzos, broth, Tabasco sauce, and chicken pieces. Bring to a boil and simmer uncovered for 25 minutes. Add green peas, and cook for 5 more minutes.

FOR THE COUSCOUS PREPARATION:
Meanwhile, in another (smaller) saucepan, bring chicken broth to a boil. Stir in couscous. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork.

Serve chicken and vegetable topping over couscous.

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ITALIAN CHOPPED SALAD

1 head Romaine lettuce, finely chopped
1/3 head cabbage, finely chopped
1 green bell pepper, chopped
1 red or yellow pepper, chopped
1/2 lb. dry salami, cut up
1 can drained garbanzo beans
1 can drained black olives
1/3 lb. Swiss cheese, cut up
4 stalks celery, thinly sliced
3 large pieces cooked (smoke) chicken, chopped
DRESSING:
1/2 cup olive oil
2 tbsp. red wine vinegar
Dash balsamic vinegar or 2 cloves garlic, minced
2 tsp. lemon juice
1 tbsp. Dijon mustard
1 tsp. sugar
2 tbsp. dry mixed Italian seasoning (basil, oregano, thyme), or dry Italian salad dressing mix
Cracked pepper

Mix together salad ingredients.

Mix dressing and pour over just before serving.

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ARROZ CON GARBANZO (SPANISH RICE AND GARBANZO BEANS)

2 tbsp olive oil
19 oz canned chickpeas, (2 cups) drained and rinsed
1/2 tsp cayenne pepper
2 cups yellow onion, diced (1 medium)
10 medium garlic cloves, crushed
1 cup uncooked long grain white rice
1 1/2 tsp saffron strands
2 cup vegetable broth
1 cup dry sherry
1 ripe medium tomato, diced (1 cup)
14 oz canned sliced red pimientos, (1 cup) drained and diced
1 cup frozen petite peas
20 pitted black olives, cut in half
1 loaf Cuban bread
Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees F.

Heat olive oil in a large nonstick frying pan. Add chickpeas and cayenne and saute on high 1 minute.

Remove to a plate, lower heat to medium-high, add onion and garlic, and saute 5 minutes.

Add rice to frying pan. Saute a few seconds. Sprinkle saffron over rice and add broth. Bring to a simmer and add sherry, tomato, and pimientos. Return chickpeas to frying pan. Cover and simmer 15 minutes.

Add peas and olives and cook 1 minute. Add salt and pepper to taste.

Place bread in oven to warm through, 5 to 7 minutes.

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MEDITERRANEAN GARBANZO BEAN AND GARLIC SOUP

1 lb dry chickpeas; (3 cups)
10 cups water
3 bay leaves
2 medium onions; coarsely chopped
8 cloves garlic; coarsely chopped
1 carrot; chopped
2 tbsp chopped fresh parsley or
2 tbsp dried parsley
2 tsp salt
1/2 cup dry sherry or
1 dry white wine
fresh-ground pepper to taste

Rinse and soak garbanzos at least 8 hours or overnight.

Drain beans and cover with 10 cups water; bring to boil. Add bay leaves, onion, garlic, carrot and parsley and reduce to simmer. Cover and cook 2 1/2 to 3 hours, stirring occasionally.

When beans are soft, puree half to 2/3 of the beans, and return puree to pot. Add additional water if soup is too thick.

Season with salt, pepper and sherry or wine; simmer over low heat another 20 minutes before serving.

Servings: 7