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1/2 cup chickpeas, soaked overnight then drained
1/2 cup bulgar wheat
3 cups chopped parsley
1 bunch of green onions, chopped
1/4 cup chopped fresh mint
2 medium tomatoes, chopped
1 cup lamb or beef, cut into small pieces and well fried, then drained
1 tsp salt
1/2 tsp pepper
2 Tbsp oil
4 Tbsp lemon juice
A dozen large cabbage leaves, chopped
With a rolling pin, break chickpeas in half, then pick out and discard the skins.
Place in a saucepan and cover with water, bring to a boil.
Cook for 20 minutes over medium heat.
Remove from heat and set aside in their water.
in the meantime, soak bulgar wheat in cold water for 15 minutes, then
drain by placing in a strainer and pushing water out by hand. Place in
a salad bowl and set aside.
Remove chickpeas from water and add to wheat. Save the water for later. Stir in rest of ingredients, except cabbage leaves.
Place cabbage leaves in the chickpea water, boil for a few moments. Remove and drain. Stir into salad and serve immediately.
Serves 6.
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This is a Weight Watchers recipe adapted for the microwave.
2 cups chicken or turkey broth
1 cup canned chickpeas, drained
2 Tbsp tahini (sesame paste)
1 tsp Dijon mustard
1 tsp minced garlic
Diced red bell pepper
Cilantro or parsley for garnish
In blender combine 1 cup of the broth with the chickpeas, tahini,
mustard and garlic. Process at high speed until pureed, about 1 minute,
scraping the sides of container if necessary.
Transfer to a 2-quart microwave-safe container and stir in remaining
cup of broth. Microwave at 100% (high) for 4 - 6 minutes or until
heated through.
Serve garnished with bell pepper and cilantro or parsley if desired.
Makes 3 servings with 3 WW points per serving.
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1/2 cup lentils, rinsed
3 cups water
2 cups cooked chickpeas
2 cloves garlic, crushed
1 tsp oregano
1/2 tsp salt
1/4 tsp cumin
1/4 tsp pepper
1/8 tsp catenne
5 Tbsp lemon juice
2 Tbsp parsley, finely chopped
1/2 medium tomato, finely chopped
2 Tbsp vegetable oil
Place lentils and water in a saucepan and bring to a boil. Cover and
cook over medium heat for 30 minutes or until lentils are cooked but
stil lwhole, then drain and allow to cool.
Place in a food processor with remaining ingredients, except parsley,
tomato and oil, process into a smooth paste, adding a little water if
necessary. Spread on a flat serving plate, then sprinkle with the
parsely and tomatoes. Sprinkle with th eoil just before serving.
Serve with crackers or pita bread.
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2 cups cooked white or pinto beans
2 cups canned chickpeas
2 cups cauliflower florets
1 medium onion, thinly sliced
1 & 1/2 tsp salt
1 tsp lemon herb seasoning (Mrs Dash)
1 cup Italian salad dressing
1/4 cup parmesan cheese, divided
24 cherry tomatoes
Cook the beans. Drain beans and chickpeas well. Add spices and vegetables. Mix and let sit at room temperature for 1/2 hour.
Pour dressing and one half of the cheese over the salad. Toss lightly and refrigerate overnight.
Just before serving, mix in the rest of the parmesan cheese and the cherry tomatoes.
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1/2 lb bacon, cut up small and cooked
1 to 2 large onions, chopped and cooked
1 can (14oz) kidney beans
3 cans (14oz) pork and beans
1 & 1/2 cups lentils, cooked
1 cup chickpeas, cooked
Sauce:
1 cup ketchup
1 cup brown sugar
1 Tbsp dry mustard
1/2 cup molasses
Mix together in a large casserole dish (12 cup / 3 L) or bean pot and bake for 1 & 1/2 hours at 300°.
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