Anise Scented Garbanzo Cookies

I’m glad you looked to the text despite the title of these cookies. I promise you (to those with a health-food palate), these are yummy. If you refer to anything containing whole wheat as “cardboard” , if you don’t enjoy super dark chocolate, crystallized ginger, or nuts and raisins hidden in you food, maybe this cookie isn’t for you. They are a dense chewy texture; just sweet enough for adults, while children might not enjoy them; and a deep intense flavor of anise. On top of that they are a healthy snack filled with protein, fiber, and good kinds of sugars and fats. Give them a try!

Anise Scented Garbanzo Cookies,
inspired by 101 Cookbooks

Ingredients:
1 can of garbanzo beans, well smashed
1 egg
3 T olive oil
2/3 cup honey (or brown sugar)
1/2 cup dates, finely chopped
1/2 cup crystallized ginger, chopped
1 cup whole wheat flour
1 cup rolled oats
1 cup wheat bran
1 t baking soda
1 t baking powder
pinch of salt
4 star of anise, toasted and ground
1 t ground ginger
1/3 c sesame seeds

Directions:
Smash well the garbanzos. Beat in the egg, then honey and olive oil. Combine well. Mix in the dates and crystallized ginger. Add all dry ingredients, mixing well.

Let mixture set up in the fridge for a half an hour. Roll about 2 tablespoons of the mixture into a ball, and roll the ball in the sesame seeds. Bake for about 12 minutes at 350ºF.

A Mediterranean Meal: Babaganoush, Balsamic Tomatoes, and Lemon Pepper Parmesan Chickpeas

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A wonderfully light and well-balanced, yet rich Mediterranean meal that might cost you a good $30.00 at any restaurant in Chicago serving similar stuff. And its good for you. Beat that.

Babaganoush - Shriveled EggplantBabaganoush - Finished

Babaganoush:
2 Eggplans
5 garlic cloves, peeled
1.5 tablespoons tahini (I heard suggested once my Mark Bitten to use peanutbutter as a sub, but never tried it)
Juice of half a lime
1/2 – 3/4 teaspoon salt (to taste)
1/4 teaspoon hot paprika

Directions:
1. Roast the eggplant. There are many methods for this. Grill it (30 minutes, rotating), bake it (30 minutes), roast it in the pan (30 something minutes, also rotating), and I’ve even heard of microwaving it. Use the method easiest to you. The times are estimates. You want it (if you are grilling or roasting in a pan) charred on the outside, and heavy and completely shirveled. It will look very sad compared to its fresh form, but thats what you want.

2. Scrape out the insides, it should come easily. Don’t use the charred skin. Add the rest of the ingredients and puree in your blender or hand mixer until very very smooth. Fix salt and hot paprika to your taste. Serve with crackers or toasted pita bread.

Marinated Tomatoes

Tomatoes:
6 Roma tomatoes (or any that look really good and ripe)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Basil and Thyme, about a teaspoon of each
Salt and Pepper to taste

Directions: Chop and seed tomatoes. Mix with all ingredients and let marinate for at least 30 minutes in the fridge.

Lemony Chickpeas

Lemony Pepper Parmesan Chickpeas:
1 can chickpeas, drained, rinsed, and patted dry
1/4 cup freshly shredded salty cheese (parmesan or romano is good)
Juice of 1/2 lime or lemon
Salt
Fresh ground pepper (be generous here, it’s important. Maybe 1 teaspoon?)
A drizzle of olive oil if you desire.

Directions: Roast the chickpeas in the oven or in a pan until browned on the outside. Let cool to room temperature. Add lime, salt, and finely grated cheese, and toss. Cover generously with black pepper.

Mediterranean Chickpea Salad

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This is a simple, healthy, Mediterranean-style salad which can be served as an entrée or as an accompaniment. The fresh ingredients stand out for themselves, so there is little need for fancy culinary IMG_2216skills. It looks like a work of art, yet it is so simple. I would have added some nice fresh tomatoes, perhaps cherry, if I had had them, or also feta cheese.

Mediterranean-Style Chickpea Salad


Ingredients:
2 cups chickpeas, soaked, cooked, and patted dry (or 1 can, drained).
1 red onion, chopped
1 red bell pepper, roasted, seeded, and peeled*
10-12 fresh olives with their pits
24 cloves garlic, roasted** (more or less to your taste)
Handful of  either fresh cilantro, basil, parsley and mint (I used a mixture of all), torn.
Olive oil
Juice and zest of 1 lime

Directions:
Make sure the garbanzos are patted dry. Heat some olive oil in a pan on high heat. When the oil is hot, add the beans. Sauté until the outsides become golden brown, and crispy in a few areas. Then add the chopped red onion and remove from heat. You may cook it all the way through, or leave it raw. I like it with a bit of a bite, but wanted to soften it a bit for this recipe. Heating it slightly in this way will start the cooking process but leave it with some of its sharpness. Then add the rest of the ingredients. Add a few glugs of olive oil, the lime juice, zest, and fresh herbs. Add salt, pepper, and crushed red pepper to taste. Let the mixture marinate for at least an hour. The longer it sits the better it tastes, in my opinion. I like this at room temperature, but it is good both hot and cold as well.

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*Roast the bell pepper at 400ºF for about 10 minutes, or until the pepper has become soft. Seal in a ziplock bag and let cool. Once cooled, remove from bag and the skin should easily peel off.


**Roast the garlic at 400ºF wrapped in foil, drizzled with olive oil for about 45 minutes until soft.