Garbanzo B joking me!
With the new year comes new ideas. Some are a simple spin and others are just plain "Try it Dammit" Good! Alternatives to starches are popping up everywhere and while, there may not be any true replacement for homemade mashed potatoes laced with butter, cream, salt and pepper, there are some things that are just as Great... In a different sort of way. Here's to a jump start to your 2015!
Cheers!
Quinney
Roasted Garbanzo Bean and Tomato Hash
1 can garbanzo beans (drained, rinsed and pat dried with paper towel)
2 pints cherry or multi-colored grape tomatoes
1/4 c. diced red onion
1/2 c. olive oil
kosher salt (to taste)
fresh ground black pepper (to taste)
2 T white wine
1/4 t. chopped fresh oregano
1/4 t. roasted garlic
1/4 t. ancho powder (Cajun seasoning could be used here too)
5 fresh basil leaves (chiffonade)
artisan bread or toasted pita
Method:
1. in a bowl, toss garbanzo beans in 2 T. olive oil and then reserve remaining oil.
2. toast in 325 degree convection oven for 15-20 minutes or until golden brown and crunchy. Not soft.
3. season with salt, pepper and ancho powder.
4. in separate bowl, toss tomatoes and red onions with remaining olive oil, salt, cracked pepper, wine, oregano and roasted garlic.
5. roast in cast iron skillet or oven pan for 8-10 minutes or until tomato mixture becomes blistered.
6. add garbanzo mixture and stir in basil.
7. serve with toasted artisan bread or pita.
Cheers!
Quinney
Roasted Garbanzo Bean and Tomato Hash
1 can garbanzo beans (drained, rinsed and pat dried with paper towel)
2 pints cherry or multi-colored grape tomatoes
1/4 c. diced red onion
1/2 c. olive oil
kosher salt (to taste)
fresh ground black pepper (to taste)
2 T white wine
1/4 t. chopped fresh oregano
1/4 t. roasted garlic
1/4 t. ancho powder (Cajun seasoning could be used here too)
5 fresh basil leaves (chiffonade)
artisan bread or toasted pita
Method:
1. in a bowl, toss garbanzo beans in 2 T. olive oil and then reserve remaining oil.
2. toast in 325 degree convection oven for 15-20 minutes or until golden brown and crunchy. Not soft.
3. season with salt, pepper and ancho powder.
4. in separate bowl, toss tomatoes and red onions with remaining olive oil, salt, cracked pepper, wine, oregano and roasted garlic.
5. roast in cast iron skillet or oven pan for 8-10 minutes or until tomato mixture becomes blistered.
6. add garbanzo mixture and stir in basil.
7. serve with toasted artisan bread or pita.
