You Say “Ceci” and I Say “Garbanzo”

Posted on October 2, 2014 by judilyn

split pea lentil soup ceci beans.blog

So nourishing! We both felt like a million bucks after downing this lovely lunch.

About judilyn

RV'er, foody, knowledge seeker
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15 Responses to You Say “Ceci” and I Say “Garbanzo”

  1. gypsy97 says:
    October 2, 2014 at 1:41 pm

    Well, it looks good, although I’ve never been a fan of garbanzo beans.

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    • judilyn says:
      October 2, 2014 at 1:47 pm

      Oh, I LOVE garbanzos! If you have tried only canned ones . . . well, they can’t hold a candle to ones made from dried beans in the Crock-ette. They take only about three or four hours after an overnight soaking.

      They are so nutritious, and while they are still warm from the cooking, I add vinegar, oil, Montreal Steak Seasoning, Cajun seasoning, and oregano. Some of this mixture soaks into the beans and provides all the dressing I ever need for a green salad. If that isn’t enough fluid to cover the beans, I put some of the cooking fluid back into the jar. One cup of dried beans makes a full three cups of usable garbanzos for salads. They are super delicious in soups, too, and in the winter, that’s where they go!

      I have a hard time not eating half of them the minute they are cool enough to get into my mouth without wincing!

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  2. Kit says:
    October 2, 2014 at 4:45 pm

    GAR-BON-ZOS!!!! One of my FAVS!

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  3. Tasty Eats Ronit Penso says:
    October 2, 2014 at 8:31 pm

    and I say “hummus”… 🙂

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    • judilyn says:
      October 2, 2014 at 8:39 pm

      I’ve discovered hummus recently – it was delicious with some spicy red pepper. I had tried making it myself, but it was a long, slow process, and it didn’t really come out very well.

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      • Tasty Eats Ronit Penso says:
        October 2, 2014 at 8:48 pm

        The legume itself is “hummus” in Hebrew (and Arabic – one of the few things we still have in common…).
        The paste is quite easy to make – if you have warm and very tender cooked chickpeas, just blend them well with tahini, lemon juice, salt and a bit of the cooking water. The versions with lots of additions are indeed more labor intensive than the simple, straight forward one, which I happen to prefer most of the time anyway.

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        • judilyn says:
          October 2, 2014 at 10:01 pm

          I started from scratch with sesame seeds and sesame oil for the tahini. It was too thick, and I probably didn’t have the right proportions. I ate a bit of it, but most of it went to waste. 😦 I hate wasting food! I’ll try it again some day when I have the proper tahini to use.

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          • Tasty Eats Ronit Penso says:
            October 2, 2014 at 10:30 pm

            Making tahini at home is almost impossible, as you need a special blender to get a smooth paste from the sesame seeds. No wonder you ended up in frustration!

            I highly recommend Woodstock Farms Organic Tahini, which is also available online.

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          • judilyn says:
            October 2, 2014 at 10:44 pm

            Thanks – I’ll look for it. Yes, mine was a bit “sandy” in texture! But I had a five-pound bag of sesame seeds and a bottle of sesame oil, so, in ignorance, I thought I would give it a try. Thanks for the tip!

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  4. LFFL says:
    October 25, 2014 at 12:26 pm

    That looks like a tasty lunch I could have used today.

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