Garbanzo beans/Chick Pea Salad to reduce your waist line

I am watching my waist right now and here is my favorite recipe which is kind of making me jump miles ahead whenever I go for it :)

There you go with the recipe:

Ingredients:

1 cup dried chickpeas (200 grams)

1 jalapeno pepper

3 – 4 tablespoons minced shallot (about ½ large shallot)

½ cup chopped cilantro leaves

Salt – to taste

Juice of 1 lime

1 tablespoon mild-flavored oil (I used light olive oil)

¼ teaspoon dried mango powder (optional)

Method:

1. Soak the chickpeas overnight. (Or, if you didn’t think to soak them ahead of time, put them in a pot and cover with at least 2 inches of water. Bring to a boil and boil for 5 minutes. Remove from heat and let them sit, covered, for 1 hour. Then proceed with the recipe.)

2. Drain the chickpeas and cover with plenty of water again. Bring to a boil and boil for 10 minutes. Lower the heat, cover and simmer for 40 minutes. Add 1½ teaspoons kosher salt (1 teaspoon of table salt) and simmer until tender, an additional 10-15 minutes.

3. Drain the beans well.

4. Cut the jalapeno pepper in half lengthwise and scrape out the seeds with a spoon. Mince the pepper.

5. Whisk the lime juice, oil, and mango powder together.

6. Combine all of the salad ingredients with the lime juice dressing.

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Tortilla wrap Roll-ups

2 8 oz. packages of cream cheese (room temperature)
1 24 oz. container sour cream
2-3 T taco seasoning
10-12 large tortillas

Toppings

Peas
Diced carrots
Diced green peppers
Chopped green onions
Finely grated cheddar cheese
cucumber slices
chopped mushrooms

Be creative with what you like!
Its just that tomatoes can make the wrap soggy so may be you should not add them :)

Blend cream cheese and sour cream until smooth. Mix in taco seasoning.

In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick. Sprinkle with toppings and roll up. Tuck in the ends and wrap in plastic wrap, but don't overfill. Refrigerate over night.
Slice before serving and serve with salsa.

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Garlic Hummus Recipe

Ingredients:

One 15 1/2-ounce can chickpeas
1/4 cup olive oil
1/3 cup tahini
4 cloves garlic, minced
 Salt

Method:

1. Place all ingredients in a 3-cup food processor. 
2. Blend until desired consistency, seasoning to taste. 
3. For thinner hummus, add more olive oil
4. Serve with pita bread or as a dip.

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Yummy Chole !!!!!!

The Indian chickpea curry is great to taste and easy to make combo......

Ingredients:

1 can chickpeas/chole/kabuli chana/garbanzo beans (drained)

1 medium onion , chopped

2 tablespoon oil

1/2 teaspoon cumin seed

1/2 teaspoon haldi (tumeric powder)

1 teaspoon dhaniya powder (coriander powder)

1 teaspoon garam masala

1 teaspoon chat masala

1/4 teaspoon lemon juice

1/2 teaspoon red chili powder

2 -3 green chilies (optional)

2   teaspoon ginger garlic paste

1 small tomato , chopped

pinch of asafoetida (heeng)

pinch of carom seeds (ajwain)

1 bay leaf

Salt to taste

Coriander leaves/ Cilantro for garnishing



Method:

1. Boil the chickpea in cooker or use garbanzo beans out of can.

2. In pan put vegetable oil, carom seeds, asafoetida, bay leaf, cumin seeds and let it splutter.

3. Add chopped onions and fry them until red, add ginger garlic paste , chopped green chili, further fry them for 2 mins. Add salt.

4. Add turmeric, coriander powder, garam masala n chat masala to it and saute.

5. Add chopped tomatoes and fry until oil separates.

6. Add boiled chickpea and fry for 2 more minutes.

7. Add water and keep it on boil for 5 mins

8. Garnish with coriander and serve with any other Indian bread/ rice.

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