Marsha’s Chick Peas (Garbanzos)

This is a very simple and tasty whole-grain beans and rice recipe that’s a very nice change from the typical beans/rice dishes.  It’s made on the stovetop, is easy to prepare, and tastes great!

You can use either kind of parsley, but we prefer the Italian flat-leaf parsley.  We also frequently skip the tomato-skinning part, and just put the tomatoes in chopped.  If you are serving a gourmet audience, then, by all means, skin those tomatoes!

2 tablespoons olive oil
2 medium onions, finely chopped
4 cups cooked dried chick peas or drained, canned chick peas (garbanzo beans)
2 large tomatoes, skinned and chopped
1 6-oz. can tomato paste
1 cup water
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. tumeric
2 tbsp. parsley, chopped
Cooked Rice, preferably brown or other whole grain rice

Sauté the onions in the oil on medium heat in a stovetop skillet.  When they are just beginning to brown, add the chick peas, tomatoes, tomato paste, water, coriander, cumin, and tumeric.  Stir well.  Simmer 30 minutes to blend flavors.

Sprinkle with chopped parsley and serve over rice. Brown rice, red or black whole grain rices are also great and complete the dish.  Any rice will do, however.

About mary

Mary is a retired digital librarian and is a mother of boy-girl twins. She got her kids cooking early, when all they made was a mess! Today, they are both very proficient in the kitchen and are great cooks! It was a relatively painless process getting to where they are now. She shares her strategies in this website.
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