Garbanzo beans

  I get excited about simple cooking, and how one ingredient can be so tasty, versatile, easy,  and nutritionally packed! I wanted to share my love of garbanzo beans, or chickpeas as they are also called. Last week-end they were my savory exploration.  In November my sweet creation. The other cool thing I discovered is they can be made in a slow cooker , this makes them even better! (If you are concerned about digestibility, do add vinegar at the end of cooking, soaking  the beans also helps.) I appreciate simplicity and ease in the kitchen!
If you are like me and would like a few simple yummy savory eats read on, plus join my newsletter and have this in your box.

IMG_0284Simple Meal: 2 people

1 head of Kale torn into bite size pieces

2 Cups of Cooked Garbanzo beans

1 -2 tsp of Olive Oil

1-2  minced cloves of garlic

1-2 T of Cheese Crumbles or Walnuts

Lemon juice


1 T of olive oil

1 T of  Organic Apple Cider Vinegar

1/2 tsp of Salt and Pepper to taste

1/2 Tsp of Ground Cumin

Mix all together in a small bowl or jar

In a large skillet, heat up garlic for 1 minute, throw in kale until it’s wilted, (1-2 minutes)  add a squeeze of lemon juice, remove from heat. Place in large bowl with garbanzo beans,  add cheese crumbles or Walnuts mix it all together and that is it. You can add the dressing at this point ,  on  or leave it off, good both ways!


IMG_0289Snack of Roasted Garbanzo Beans:

2 Cups of Cooked Garbanzo beans

1-2 T of Olive Oil

Spices: garlic, salt, pepper, cayenne pepper, curry, cumin…

Preheat oven to 400 ~ Mix all together in a glass dish, or whatever pan you like to bake in and bake uncovered,  for 20 minutes each side, then turn after 20 and cook 15-20 minutes additionally. (You want them to get kind of crispy, unless you don’t like that, longer cook more crispy.)

Storage: They don’t keep that well, eat them same day, to keep for next day leave them out, I have covered with wax paper they are ok, but not as good as when they are fresh out of the oven.


2 cups of Cooked Garbanzo beans

3 Cloves of minced Garlic

2 T of Lemon Juice (usually one lemon)

2-3 T of Tahini

1/3C of Water from Garbanzo beans

1/2 Tsp of Salt

1/2 Tsp of Ground Cumin

Blend together in a blender or food processor until the consistency you want.( Recipe used from IIN’s Cook Book)

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Benefits of Garbanzo Beans

Increased Chances for Satiety and Decreased Caloric Intake as per George Mateljan Foundation, I know when I eat them, my belly fills up and I can’t take in any more food. They are complex in their make up the body works hard to digest them, part of why we feel full and satisfied.

Better Regulation of Blood Sugar, ~ if you are craving sugar and you are experiencing the moodiness that comes with the highs and lows of cravings, and of the blood sugar dipping where you feel craving, tired, cranky… a better solution than sugar.

Other benefits: Digestive Tract Support, Unique Supply of Antioxidants, Decreased Risks of Cardiovascular Arrests, via, George Mateljan Foundation

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