Sunday, May 4, 2014

Roasted Garbanzo Beans with Sautéed Cabbage and Za'atar

Roasted Garbanzo Beans with Sauteed Cabbage
It has been hot in SoCal this past week, so between the heat and the fact that my tasting partner and I living in a small one bedroom condo while we remodel our home, I am not up for cooking or blogging.  I did come across this lovely vegan salad with the Middle Eastern spice za’atar on the web site FOOD52 and I thought it would be nice during our heat wave.  I sautéed the vegetables to softened them, but this salad would be just as tasty served raw.

recipe after the jump

Serves 4
One 14-ounce can of garbanzo beans
2 1/2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon za'atar  *
1 ½ teaspoons of canola oil
Juice and zest of 1 lemon

2 teaspoons canola oil
2 cloves garlic, minced
1 shallot, peeled and thinly sliced
1/2 fennel bulb, thinly sliced
1 small carrot, thinly sliced
1/4 head of red cabbage, thinly sliced
1/4 cup mint, roughly chopped
1 tablespoon maple syrup
1 tablespoon raisins

1. Preheat the oven to 250° F.
2. In a bowl, mix chickpeas with 1 1/2 teaspoons olive oil, then add the salt, za’atar, black pepper, lemon juice, and zest. Bake for 10 to 15 minutes. Set aside.
3. Heat 2 teaspoon olive oil in a sauté pan over high heat. Add in the garlic, stir, then add the shallot, carrot, fennel, and red cabbage. Cook for 5 minutes.
4. Remove pan from the heat and add the roasted chickpeas, mint, raisins, and maple syrup. Mix well. Taste and add more lemon, or salt if needed.


1/4 cup sumac  (found in Middle Eastern Stores)
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt


Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.

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