Pan Fried Garbanzos
Share
- ✉
-
Author Notes: This is a variation on a Mark Bittman recipe from the NY Times. I used olives and lemon in place of chorizo and sherry. I think the slightly sweet earthiness of the garbanzos pairs nicely with the salty olive and bright lemon flavors. - hardlikearmour
Serves 2 (but i could eat the whole batch!)
- 1/4 cup grape seed or olive oil, divided
- 1 15.5 oz can garbanzo beans, rinsed and dried well with paper towels (the drier the better)
- black pepper
- 15 to 20 oil cured salty black olives, coarsely chopped
- 5 ounces container baby spinach or arugula
- 1 tablespoon water
- 2 tablespoons freshly squeezed lemon juice
- 2 to 3 teaspoons lemon zest
- 1/4 teaspoon crushed red pepper
- table salt
- Heat 3 tablespoons oil in a 12-inch saute pan over medium-high. Once the oil is shimmering add garbanzo beans, and season with black pepper. Reduce heat to medium-low.
- Sauté garbanzo beans shaking the pan occasionally, until they begin to brown, about 10 minutes. Add the olives. Continue cooking for another 5 to 8 minutes or until garbanzos are crisp. (They won't be crunchy, but they will almost pop when you bite them.) Pour garbanzos and olives into bowl or rimmed plate and set aside.
- Add 1 tablespoon oil to the pan, and heat over medium heat. Once the oil is hot add the spinach, water, lemon juice, lemon zest, crushed red pepper, and season to taste with salt and black pepper. Stir spinach occasionally until soft and liquid has evaporated. Add garbanzos and olives back to pan and toss to combine. Serve warm.
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 year ago allysahn
I made this tonight and it was wonderful! I'm not sure I was patient enough when cooking the chickpeas, because some had a really wonderful texture and the others were just warm beans - next time I'll be sure and really crisp them up.
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you! The drier the chickpeas the better they crisp, too.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Love this!! I really like garbanzo's how do you think it would be with cannelini?
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, sdebrango! I've only used garbanzos, so am not sure about the cannelini beans. I feel like they are softer than garbanzos, so may not hold up.
almost 2 years ago borntobeworn
We made these tonight to go with our crab "toasties" by Merrill. They were excellent!! I thought we'd have more left over (I upped the recipe to handle about 5 cups of beans) but they were just too popular with our crowd (vacationing at the NC beach). I uploaded a photo :) Thanks!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Love your photo! Glad you enjoyed them. They are surprisingly tasty.
almost 2 years ago TheWimpyVegetarian
Made these again tonight for a little dinner for myself. Really just perfect! I'm so glad you posted this recipe.
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, CS! I love it as a quick an easy, but filling meal, too.
over 2 years ago RMScott
This looks great. I am much less a fan of canned garbonzos...has anyone tried dried/raw (uncooked) garbonzos that are sprouted as a substitute? The canned beans are missing a lot to me and I do not mind the crunch of sprouted beans. Better yet, let me try this and I will let you know how it works.....sprouting the beans takes a day or so.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Sprouted beans sounds like a great idea! Let me know how it works. I agree that canned beans aren't the best, but I love their convenience.
over 2 years ago nannydeb
This is my kind of dinner, everything I love!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, nannydeb! It's a nice, simple & healthy dinner. As a main, I'd suggest eating the whole batch with a nice hunk of crusty bread.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I could eat the whole thing, too.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I shared with my husband, but seriously contemplated not doing so!
over 2 years ago TheWimpyVegetarian
Love this!! I'm making these this week for sure! I love the addition of some greens to the dish too. Thanks for sharing this one!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I can't take credit for the greens. Bittman's original recipe had chopped up spinach. Let me know if you try it!
over 2 years ago TheWimpyVegetarian
I will! I'm going to pick up some greens today to go with it. I have everything else! I love seeing all the vegetarian dishes this community has been developing this year with these great themes!
over 2 years ago TheWimpyVegetarian
Decided not to wait. I didn't have any spinach, but I had a whole bunch of arugula, so used that instead. It was my lunch just now and was just delicious. I'm going to make another batch for tomorrow to take on a hike! Oh, and I can see where theoretically this could serve 2, but I fell in the category of eating the whole batch. Love the combo of garbanzo beans, olives and lemon.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
It means a lot to me to have some one with as much culinary talent as you try my recipe and like it. LOVE the arugula idea, next time I make it I will use it!
over 2 years ago TheWimpyVegetarian
Are you kidding me? I LOVE your recipes! Between that and your comments on Food Pickle, I'm pretty sure you know much more than I. Honestly we're all learning so much from each other - it's one of the (many) things I love about this great site, and what keeps me coming back month after month.
over 2 years ago Sundayinthekitchen
This looks wonderful -- thanks for sharing. Fried beans (especially garbanzos) are so indulgent, but you can still feel completely virtuous eating them. Agree that dried beans will be even better....
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, Sunday! I don't always plan ahead plus I'm pretty lazy, hence the canned beans. I almost always have some cans in the cupboard for spur of the moment use.
over 2 years ago adamnsvetcooking
This sounds like its going to be my lunch soon! Great recipe!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
It would make a great lunch! Hope you enjoy.
over 2 years ago Ordinary Blogger (Rivki Locker)
This looks wonderful. Olives, garbanzos, and spinach are three of my best foods ever.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, Rivki. I really like the combo, it's earthy & spritely, and I seriously could eat the whole batch.
over 2 years ago Greenstuff
Chris is a trusted source on General Cooking
Great picture. I have some dried garbanzo beans that I'm going to start soaking immediately.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, Greenstuff. The dried garbanzos will be even better than the canned, I'm sure. Let me know how you like it.
over 2 years ago Greenstuff
Chris is a trusted source on General Cooking
Had it tonight. I especially liked watching the garbanzo beans turn brown and tasting them to see if they popped in the mouth. They did!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Awesome! Glad you enjoyed them.