garbanzo

• These ready to eat garbanzo, kidney, pinto and black beans hold their shape and vibrant colors, delivering a hearty flavor to any dish.
• No flour may be used, no corn (think cornmeal, cornstarch), no beans (so those gluten-free mixes _ make sure they don't use garbanzo or fava bean flour) and, for some, no rice. —  Catholic Online > Daily Readings
• Chef Todd Gray of Equinox Restau-rant in Washington, D.C., tickles his patron's palates by blending together in a food processor ¾ cup sunflower butter, one can garbanzo beans, one cup olive oil, two garlic cloves, 1 ⁄ 4 cup lemon juice and one teaspoon cumin seeds to make a party-pleasing hummus.
• However, I am a sneaker of ground garbanzo bean or pinto beans into chocolate chip cookies. —  Minnesota Mom
• The restaurant specializes in the garbanzo-flour-thickened catfish chowder called moh hin gha, the biryani-style rice dish called dun buk htaminh, and lap pad thoke, a salad made with pickled tea leaves that have the consistency of stewed collard greens and the caffeine kick of a double espresso, and also in a sour vegetable dish made with a special Burmese green that the owner grows in his backyard. —  LA Weekly | Complete Issue

Used in the Same Context