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Results 71 - 80 of 117 for chickpeas
In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ... Season to taste. Serve with pita chips. Makes 3 cups.
72. APPETIZER DIP
Cook chickpeas approximately 6 minutes in pan ... tahini, garlic, lemon juice and olive oil until smooth. Little water may be added to thin slightly.
73. SALSA SOUP
Mix all ingredients together. Heat through and serve.
Put all ingredients together in large kettle and simmer about 30 minutes. Serve with crushed tortilla chips, grated cheese, sour cream, and ...
75. HUMMUS DIP
Grind cooked chickpeas in blender and add all ... temperature if possible. Flavor increases over time. Really good for 1-2 days, strong after that.
Garnish with Feta cheese (crumbled) and oil-cured black olives. Combine bulghur wheat, water and salt in bowl; cover and let sit for about ...
Fry bacon until crisp; crumble ... lima beans and chickpeas. Add the bacon, onion, ... vinegar and garlic powder. Bake at 350°F until bubbly.
Sauté ground beef, celery and onion in large skillet. Add water, tomato sauce, salt, paprika and monosodium glutamate. Add pork and ...
79. MINESTRONE SOUP
In water, put beef, carrots, parsley, celery, onion and bay leaf and simmer, uncovered, for 3 hours. Remove beef and carrots and strain. ...
Heat oil in extra deep, ... cans and drain chickpeas only. When onion is tender, ... and cook 5 minutes. Stir occasionally. Serve immediately.
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