garbanzo

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garbanzo

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Combine the garbanzos, eggs and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus.
Ingredients: Romaine lettuce, carrots, celery, broccoli, olives, garbanzo beans, tomatoes, onions, salami, mushrooms and fresh basil.
Garbanzos can be the basis for a quick hot or cold meal or for snacks.
You need only two types of beans to go international: garbanzos and white beans (also called Great or small Northern beans).
In a blender or food processor, whirl garbanzos until coarsely pureed, scraping container as necessary.
In a blender or food processor, puree garbanzos and peanut sauce, scraping hummus mixture from container sides as needed.
Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes.
The garbanzos and sesame seed each contribute a nutty flavor and dense, hearty texture to these choices.
The second smoothly combines canned garbanzos and barley, while the third mixes golden squash, hominy, cauliflower, and mustard greens.
PHOTO : Pocket bread wedges go with garbanzos (above), breadsticks with kidney beans
In a blender, combine sesame seed, garbanzos, 2 tablespoons olive oil, lemon juice, garlic, and 6 tablespoons of the garbanzo liquid.