Best 5 Garbanzo Cakes With Tomato Sauce Recipes

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**Indulge in the Culinary Symphony of Garbanzo Cakes with Tomato Sauce: A Symphony of Flavors and Textures**

Embark on a culinary journey with our tantalizing garbanzo cakes, a delightful symphony of flavors and textures that will captivate your taste buds. These savory patties, crafted from a harmonious blend of chickpeas, aromatic herbs, and spices, are lovingly nestled in a vibrant tomato sauce, creating a dish that is both visually stunning and gastronomically satisfying. Accompanying this delectable main course are three equally enticing recipes: a refreshing cucumber salad with a zesty lemon-tahini dressing, a creamy and tangy yogurt sauce that adds a touch of richness, and a simple yet flavorful side of roasted vegetables. Prepare to be enchanted by this culinary masterpiece, a true testament to the versatility and splendor of plant-based cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

GARBANZO CAKES WITH TOMATO SAUCE



Garbanzo Cakes with Tomato Sauce image

Skillet-cooked until crisp and golden brown, these tasty garbanzo cakes are served with cinnamon-spiced tomato sauce.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 8

34 round buttery crackers
2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
1 egg
1 onion, cut in half, divided
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
2 cans (8 oz. each) tomato sauce
1 cinnamon stick
2 Tbsp. chopped fresh cilantro

Steps:

  • Process crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl. Add cheese; mix just until blended. Shape into 12 patties, using about 1/4 cup for each.
  • Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add 6 patties; cook 5 min. on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining patties.
  • Meanwhile, slice remaining onion. Cook in medium skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender, stirring frequently. Stir in tomato sauce. Add cinnamon stick. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. Remove and discard cinnamon stick.
  • Serve patties topped with sauce and cilantro.

Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 16 g

TUNA AND TOMATO SAUCE



Tuna and Tomato Sauce image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

GARBANZO TOMATO PASTA SOUP



Garbanzo Tomato Pasta Soup image

A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.

Provided by Joy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 10

3 (14.5 ounce) cans vegetable broth
¾ cup small seashell pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
½ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste

Steps:

  • Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
  • Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g

ORANGE SPICE GARBANZO CAKE



Orange Spice Garbanzo Cake image

Spicy and moist, you won't believe this cake contains garbanzo beans (chickpeas). The batter is runny so don't worry.

Provided by Jaz

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

1 (15 ounce) can garbanzo beans, drained
2 teaspoons ground cinnamon
½ teaspoon ground cloves
3 eggs, beaten
½ cup white sugar
2 teaspoons gluten-free baking powder
1 orange, zested and juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
  • Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

Nutrition Facts : Calories 105 calories, Carbohydrate 19.4 g, Cholesterol 55.8 mg, Fat 1.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 215 mg, Sugar 11.7 g

CHICKPEA AND TOMATO CURRY



Chickpea and Tomato Curry image

Eat meatless with a simple and delicious dish of beans, fire roasted tomatoes and curry that can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt (kosher or sea salt)
Hot cooked rice, if desired
Plain yogurt, if desired

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
  • Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
  • Serve over rice; top each serving with yogurt.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Cup, Sodium 380 mg, Sugar 5 g, TransFat 0 g

Tips:

  • For the best flavor, use freshly cooked garbanzo beans. If using canned beans, be sure to rinse and drain them well.
  • If you don't have a food processor, you can mash the garbanzo beans with a fork or potato masher.
  • Be careful not to overcook the garbanzo cakes, or they will become dry and crumbly.
  • Serve the garbanzo cakes with your favorite dipping sauce, such as tomato sauce, tzatziki sauce, or hummus.
  • For a vegan version of this recipe, use vegetable broth instead of chicken broth.

Conclusion:

These garbanzo cakes are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they can be served with a variety of dipping sauces. So next time you're looking for a new and exciting way to enjoy garbanzo beans, give these cakes a try!

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