PASTA MADE FROM GARBANZO BEANS RECIPES

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ROASTED SPICY GARBANZO BEANS RECIPE | ALLRECIPES



Roasted Spicy Garbanzo Beans Recipe | Allrecipes image

A healthy dish filled with good complex carbohydrates, fiber and protein. Fat-free Feta works great with this recipe. This recipe makes a great afternoon snack or delicious side dish.

Provided by CRAZY4SUSHI

Categories     Appetizers and Snacks    Beans and Peas

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
3 cloves roasted garlic, mashed into a paste
? teaspoon cumin
1 dash cayenne pepper
1 (15 ounce) can garbanzo beans, drained
½ cup crumbled feta cheese
½ teaspoon dried thyme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
  • Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.

Nutrition Facts : Calories 197.4 calories, CarbohydrateContent 17.6 g, CholesterolContent 16.7 mg, FatContent 11.6 g, FiberContent 3.3 g, ProteinContent 6.3 g, SaturatedFatContent 3.8 g, SodiumContent 419.4 mg, SugarContent 0.8 g

PASTA FAGIOLI SOUP (PASTA AND BEANS) - SKINNYTASTE



Pasta Fagioli Soup (Pasta and Beans) - Skinnytaste image

Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5

Number Of Ingredients 16

1 tbsp olive oil
1/2 onion
3 cloves garlic (chopped)
1 medium celery stalk (chopped)
1 medium carrot (finely chopped)
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional

Steps:

  • In a deep pot, saute onion and garlic in olive oil over medium heat.
  • Blend the cup of beans with one can water in electric blender until almost smooth.
  • Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  • Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  • Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  • Ladle soup into bowls and top with grated cheese (extra).

Nutrition Facts : Calories 262.5 kcal, CarbohydrateContent 46 g, ProteinContent 10 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 46 mg, SodiumContent 623 mg, FiberContent 5.5 g, SugarContent 6 g, ServingSize 1 1/2 cups

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