Garbanzo beans –two different ways

Garbanzo beans, chick peas, Kabuli channa…..a rose by any other name!

Garbanzo beans are cheap, easily available and high in protein. A little goes a long way in filling you up. Here are two quick-to-put-together ways, of using these tasty legumes.

1. The old Warhorse- The South Indian Sundal.

Ingredients:

• Tin of garbanzo beans- 1, drained
• Oil- a teaspoonful
• Salt- to taste
• Mustard seeds- 1/4 teaspoonful, optional
• Whole dry chilli- optional
• Curry leaves- 3-5 optional

Method:

• Add the oil to a wok and sputter the mustard seeds over a high flame. Reduce heat and add the chilli and curry leaves, if using them.
• Add the drained garbanzo beans. Add salt and a 1/4 cup of water. Cover and simmer until the beans have absorbed the salt.

Variations:

• Add finely grated coconut to the sundal
• Add juliennes of sour mango.
• Add finely chopped onions to the oil, and fry before adding the garbanzo beans.

2. The young Upstart- Quinoa with chick peas

Ingredients:

• Quinoa – 1 cup
• Water – 2 1/2 cups
• Salt- to taste
• Japanese cucumber – 1, chopped into cubes
• Onion, small- finely chopped
• Tomatoes- finely cubed
• Garbanzo beans- 1/4 tin, drained
• Lemon juice- 2-3 tablespoons
• Olive oil (or any neutral oil)- 2-4 tablespoons
• Green chilli- finely minced, optional
• Salt for the dressing- if required
• Sugar- 1 tablespoon
• Coriander or parsley- a few sprigs, finely chopped

Method:

• Wash the quinoa several times in fresh water.
• Drain and add to a heavy bottomed pot with 2 1/2 cups of water and salt to taste.
• Cook for 12-15 minutes, until the water is absorbed and the quinoa is cooked through.
• Cool the quinoa and chill in the refrigerator for 1 -2 hours, or upto a week.
• When you are ready to make the salad, take out as much of the quinoa as required, add the chopped onions, cucumber, tomato and garbanzo beans.
• Make a dressing of the lemon juice, olive oil and minced chilli (if using it).
• Add salt and sugar as required.
• Garnish with finely chopped coriander or parsley. Enjoy!
• Save the remaining quinoa for a variation of this salad.

Variations:

• Add pomegranate arils to the basic recipe
• Add walnuts and feta cheese.
• Add cubed red and yellow peppers for additional fibre.
• Add cubed avocado as a garnish, right before serving.