Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
Heat the oil in a large saucepan on medium-high heat. Add the onions, garlic and chili pepper; cook for 8 mins until softened and beginning to brown. Stir in the potatoes, ground spices and flour. Cook on low heat for 2-3 mins, stirring occasionally.
Add the stock and saffron; bring to a boil. Reduce heat to low; cover and simmer for 20 mins. Add the chick peas; simmer for 15 mins until tender. Stir in the chopped cilantro. Garnish with cilantro leaves. Serve with rice.
nd stir in the quinoa, chick peas, and 3 tablespoons of the
Drain all but the chick peas; add chick peas to beans.
Add 1 red onion, shredded and 1/2 cup shredded green pepper.
Mix thoroughly in a separate bowl and add to beans, onion and pepper.
Put the vinegar and oil into a bowl; season and mix to make a quick dressing.
Then add the chick peas, green bell pepper and tomatoes and stir gently so that they are all coated with the dressing.
If you have some fresh herbs, snip some on top before serving with lemon wedges.
Rinse and drain green beans, chick peas, Northern beans and pinto beans.
Add onion, bell pepper, red pepper, pimento, salt and pepper, garlic powder, basil and oregano.
Heat and stir until dissolved the vinegar, sugar and vegetable oil.
Mix together. Shake on wine vinegar and olive oil.
Garnish with purple onion rings.
Enjoy!
cucumber, onion, apple, currants and chick peas and toss with the lemon
Brown beef (or pork). Add water to meat. Add onion and celery. Simmer for 3 hours. Discard onion and celery. Add chick peas, carrots, potatoes and sausage. Simmer for 2 hours. Add salt & pepper to taste.
Better the next day.
Combine ingredients in blender or food processor at high speed until smooth.
Add extra lemon, salt, garlic as desired. Pour into small bowl.
Garnish with parsley, sprinkle paprika and cumin powder lightly and serve.
Delicious with Syrian bread or crackers.
Veggies work also.
If you prefer thinner dip add liquid from chick peas.
br>Place all of the chick peas in the pressure cooker (trivet
Mix together rice, peas, chick peas, green onion, celery and shrimp.
Boil all dressing ingredients together and pour over rice mixture.
Mix and refrigerate for 3 hrs to mix flavours.
Clean through the chick peas. Place them in a bowl
Rinse dry chick peas and cover with water. Allow
ried chickpeas, place the soaked peas in a large stockpot with
ater runs clear. Drop the chick-peas into a large bowl or
Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
Refrigerate for at least 2 hours to allow veggies to meld.
Drain and mash chick peas (also known as garbanzo beans) and mix this with all other ingredients.
Let stand 10 minutes.
Heat 2 to 3 inches oil and drop mix by teaspoonfuls to light brown. Remove and drain.
Heap them into pita bread with salad or a generous garnish of salad dressing and tahini sauce.
You can also spear on toothpicks and dip in yogurt.
Add together all ingredients except peas.
Add peas to boiling water for few minutes; drain and add to salad.
Refrigerate a few hours before serving.
Bring water to boil and add chick peas and sliced onion. Simmer until chick peas become slightly tender, about 30 minutes. Add tomatoes and green chilies and continue to simmer.
Heat 1 tablespoon oil and fry the ground coriander, cumin and turmeric. Add fried spices to simmering chick peas along with okra or other vegetable.
Add salt.
Simmer until chick peas and vegetables are tender but not mushy.
Cover chick peas with water and cook til done. About 1 hour. Add more water if needed.
Cook rice in 2 1/2 cups water. About 40 minutes.
When the chick peas and rice are almost done, slice garlic and onions then in a large pan until onions are soft.
Drain chick peas and stir chick peas and rice into the sauted onions and garlic.
Add salt and pepper to taste.