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Yellow Food Energy: Garbanzo Beans (Cicer arietinum) aka Chick Peas

By Gwen Nyhus Stewart

Bean Salad with Chick Peas

1-15 ounce (455 mL) can kidney beans, rinsed and drained

1-15 ounce (455 mL) can chick peas (garbanzo beans), rinsed and drained

1-14 ounce (398 mL) can yellow wax beans, drained

1-14 ounce (398 mL) can cut green beans, drained

1 medium green pepper, thinly sliced

1 medium onion, thinly sliced

1/2 cup (125 mL) white wine vinegar

1/2 cup (125 mL) grapeseed oil (peanut oil can be used)

6 tablespoons (75 mL) sugar

1 tablespoon (15 mL) minced fresh basil (1/2 teaspoon dried)

3/4 teaspoon (3 mL) ground mustard

3/4 (3 mL) teaspoon sea salt

In a large bowl, combine beans, green pepper, and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Hummus

1 clove garlic

1-19 ounce (540 mL) can garbanzo beans

2 tablespoons (30 mL) lemon juice, freshly squeezed

1 1/2 tablespoons tahini (sesame seed paste, available at health food stores)

3/4 teaspoon (3 mL) ground cumin

1/2 teaspoon (2 mL) sea salt

1/8 teaspoon (2 mL) cayenne pepper, optional (use more if you like)

In a food processor, mince garlic and add beans, lemon juice, tahini, cumin, sea salt, and cayenne pepper. Process until smooth, scraping down the sides as needed. If you wish to thin out the hummus, add a small amount of liquid from garbanzo beans or water until it reaches your preferred consistency. Transfer to serving dish and garnish with paprika sprinkled over top. Serve with toasted pita bread, crackers, or vegetables as a dip. Hummus freezes well.

Toasted Garbanzo Beans

1-19 ounce (540 mL) can garbanzo beans
2 tablespoons (15 mL) olive oil
1/2 teaspoon (2 mL) ground cumin, divided
1/2 teaspoon (2 mL) chili powder, divided
1/2 teaspoon (2 mL) coarse sea salt, divided
1 lime wedge
Preheat oven to 450° F (230° C). Drain and rinse garbanzos. Blot them dry with a paper towel.
In a bowl, mix together olive oil and 1/4 teaspoon (1 mL) each of the cumin, chili powder and salt. Toss beans in the mixture and spread on baking sheet making sure the beans are one layer only. Bake for about 35 minutes, until the beans are toasted and crunchy. Check frequently, using a spatula to move the beans around. Toward the end of the cooking time, watch the beans carefully to avoid burning.
Once the beans are done, let cool for 5 minutes, then transfer to a small serving dish. Add the remaining cumin, chili powder, and sea salt. Serve. Squeeze juice from lime wedge on top of beans just before serving.

Toasted Garbanzo Beans can be stored in an airtight container for up to one week.

See Yellow Coloured Foods in the Plants, Food Colours, & Recipes section of this web site and Recipes.White_Food_Energy.Kohlrabi.htm for additional information about the healing properties of white, phytonutrients, and recipes. (See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour white means and Chapter 8, Colour Energy, Plants, and Recipes pages 89 – 92 for information about using white in the garden and recipes.)

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