Chickpeas (Garbanzo Beans) In Spicy Marinara Sauce With Basil - Italian Side Dish Recipe
Chickpeas (AKA garbanzo beans) in spicy marinara sauce with basil is a delicious side dish that you can quickly and easily add to your favorite Italian main course! Join Eric from Simply Elegant Home Cooking as demonstrates this versatile dish that will quickly become a regular in your cooking rotation! While you can use dried chickpeas, the canned variety works just as well too! This marinara sauce will blow away anything you can buy at the store, so do not be tempted to cut corners by buying a pre-made sauce!
Ingredients:
-14 oz. DOP Certified San Marzano Tomatoes
-15 oz. Canned Chickpeas (Garbanzo Beans)
-3 Cloves Garlic
-2 TB Extra Virgin Olive Oil
-1 TS Dried Oregano
-1/2 TS Crushed Red Pepper Flakes
-1 Large Handful Fresh Basil (Optional)
-Salt and Pepper to Taste
Directions:
-Crush the San Marzano tomatoes by hand in a large glass bowl. They do not need to be totally pulverized, be sure to leave some chunks. San Marzanos typically come in 28 oz. cans so reserve half of the crushed tomatoes for other recipes.
-Peel and crush the garlic using a garlic press.
-In a cold saucepan, pour in the extra virgin olive oil and the garlic. Turn the heat to medium.
-Stir the garlic as the temperature comes up. Be sure not to walk away. As soon as a rapid sizzle is achieved, turn the heat down to low and cook for an additional 2-3 minutes. Be sure not to brown the garlic. Stir throughout this process.
-After the garlic is fragrant, add in the crushed tomatoes and stir to incorporate everything. Then add in the crushed red pepper flakes, oregano, salt, and pepper and turn the heat up to medium high. Stir again.
-Bring the sauce up to a boil, then turn the heat back down to low for a gentle simmer. Allow the marinara sauce to simmer for 10-12 minutes, or until it has thickened up a bit, stirring occasionally.
-While the sauce simmers, prep the chickpeas and fresh basil. Rinse and drain the chickpeas and chop up the basil.
-Once desired consistency is reached with the marinara sauce, add in the chickpeas and the basil. Stir to incorporate. Cook on low for about 5 minutes.
-Serve and enjoy!
Ingles Table Susan Murray McCormick Basil Garlic Green beans
In this video Susan Murray shows you how to make her Basil Garlic Green beans.
Lemon Basil Baked Cod | Easy Keto Recipes | Keto Sea Food Recipes
Written recipe:
An exceptionally easy fish recipe that incorporates fresh ingredients such as lemons, fresh basil, parmesan cheese and creamy butter. This whole food based, simple recipe is perfectly paired with my French green beans with almond butter – a shortcut version of French greenbBeans almondine. The complete meal is perfect for low carb, keto, paleo diets and also for people on a diabetes diet, PECOS and gluten free diets. If you prefer, you could substitute the cod fillets with mahi mahi, catfish, whiting, tilapia or any white fish of your choice.
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PORTOBELLO MUSHROOM WITH BASIL PESTO & BUTTER BEAN HUMMUS #shorts
From Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping with @kylebooksuk
by David Bez
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'Brave, bold cooking that puts whole vegetables at the centre of your plate. I want to cook (and eat) it all.' - Anna Jones
Delicious, everyday, plant-based classics. Each recipe in Vegan Love has a veggie as the star, treated as you would meat or fish - so slow-cooked, baked, roasted, pan-fried or grilled. Each one also consists of the same 4 components:
a big veggie (the main)
+ a protein side (a pulse or grain)
+ a sauce or cream or dressing
+ a topping (herbs and crunch)
Pot by @ourplace
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#glutenfree #vegetarian #pistachios #healthy #healthyfood #eggplant #plantbased #plantbaseddiet #healthyisawayoflife #vegan #veganfood #veganshare #aubergine #veganlove #plantbased #plantbasedrecipes #pesto #pistachio #glutenfreerecipes #basil #plantbaseddiet
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Brothy Basil Beans | That Sounds So Good
One thing I’ve learned about beans is that some types fall apart when they’re cooked no matter what you do. It’s not your fault! Some beans have very thin, delicate skins and a fine texture. On the other side of the spectrum are chubby white beans, like gigante, Tarbais, and baby limas. They are naturally predisposed to stay intact on the outside and get super creamy inside, and that’s desirable here. As they cook, they’ll absorb the flavor of the basil in the cooking liquid. But listen—if your beans fall apart, it won’t ruin the dish. The broth might be a little thicker—no big deal!
With apologies to Lisa Stansfield @LisaStansfieldtv
Grab your copy of That Sounds So Good!
Head here for a peek behind the curtain at my creative process in the kitchen:
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Producer: Zoie Omega
Camera: Tim Racca
Food Stylist: Cybelle Tondu
Editor: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
#thatsoundssogood
Pistachio Pesto With Fresh Basil Recipe
Pistachio pesto with fresh basil is a delicious, restaurant-quality condiment that you can easily put together in your own home kitchen in under five minutes! Join Eric from Simply Elegant Home Cooking as he demonstrates his recipe! Pesto is traditionally made with pine nuts, but is very easy to customize so today Eric will use pistachios. Feel free to experiment when making your own pesto recipe! Just be sure to use only the highest quality ingredients such as fresh basil, aged parmigiano reggiano, and the highest quality extra virgin olive oil you can find!
Ingredients:
-1 1/2 cups fresh basil, densely packed
-1 clove garlic
-1/3 cup shelled pistachios (roasted and salted)
-1/3 cup extra virgin olive oil
-1/2 cup aged parmigiano reggiano cheese
-Salt and pepper to taste
-1 pinch crushed red pepper flakes (optional)
Directions:
-Place the fresh basil, garlic, pistachios, parmigiano reggiano, salt, pepper, and crushed red pepper flakes into a food processor. Pulse the blade until everything is broken down into a course mixture but stop short of the final consistency as the blade will continue to spin as the extra virgin olive oil is added.
-With the blade now running constantly, slowly add in the olive oil.
-Once the olive oil is added completely, unplug the food processor and take off the lid. Use a spatula to scrape the pesto along the walls of the food processor back down. Plug the food processor back in, put the lid back on, and pulse a few more times or until the desired consistency is reached.
-Serve and enjoy!