In My World

1-1/3 cup chickpeas or Garbanzo beans (dried), soaked in water overnight, then drained 1/2 onion, coarsely chopped 2-1/2 slices bacon, chopped 1 potato, peeled, whole 3 cups Swiss Chard or spinach, cut into 2-3 pieces 4 tsp olive oil 2-1/2 cups water to cook chickpeas 1 cup chicken broth salt and pepper to taste 2 cups water to cook the pasta 1/2 cup mezzi tubetti (pasta for soups) 6 tbsp Parmesan cheese, grated Prepare the vegetables : coarsely chop the onion; peel the potatoes, leaving them whole; cut the Swiss chard into 2 or 3 pieces (if using spinach, leave them whole). Set aside. Heat the oil in a pot over medium-low heat. Add the onion and bacon, then sauté 3-4 min, with occasional stirring. Add the chickpeas and potatoes, then cook 1-2 min with stirring. Pour in the water, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, about 45 min, until the chickpeas are softened, but  al de...

I made these crunchy little beauties tonight . . . delicious! Quantity : 12 servings Preparation : 5 min Cooking : 50 min Standing : 10 min 60 calories/serving Ingredients vegetable oil spray, to grease the baking sheet 2 1/4 cups chickpeas/garbanzo beans (canned) 560 mL 1 tbsp olive oil 15 mL 1/2 tsp ground cumin 2 g 1/4 tsp salt 1 g 1 pinch cayenne pepper 0.1 g 3 tbsp Parmesan cheese, grated 9 g Method Preheat oven to 200°C/400°F. Lightly oil a baking sheet. Rinse and drain the chickpeas. In a bowl, mix well all the ingredients in order to coat the chickpeas. Tip the chickpeas mixture onto the prepared baking sheet and roast in the oven for 50-60 min, until they are golden and crispy. Toss the chickpeas every 10 min. Let cool then serve. https://www.soscuisine.com/recipe/roasted-chickpeas