Taavi’s tastebuds: garbanzo bean pie

Chick peas make me so happy.

Time & again, they save my sorry mamma arse.  On those nights when I’m plum dumb & ready to drop & can’t quite figure out what to feed my wee ones, I simply pop a can of garbanzos, rinse, drizzle with coconut oil & tap a little Florida Keys Sea Salt on them.  Served with some sliced cucumbers & a wedge or two of cheese & apple &  you might even call me gourmet.

Or not.

Thankfully, my kids LOVE garbanzos as much as I do.  High in protein but mild in flavor, these sweet little beans keep their energy steady while appealing to their palate.   They’ve dubbed this next recipe GARBANZO BEAN PIE  but I fondly call it MOTHER HUBBARD’S FINEST because I tend to make it when there’s very little left in the refrigerator.  It’s a good base for any leftovers you might want to add or shredded veggies your kids will tolerate (spinach, kale or broccoli would blend nicely).

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Lip lickin’ goodness to come, thinks Taavi.

GARBANZO BEAN PIE

2 15 oz. cans of garbanzo beans, rinsed & blended in food processor with 3 TBS of coconut oil

A dozen eggs, beat with 1/4 cup of H2O

1 cup of shredded mozarella

1/2 cup of crumbled feta

1/2 cup of rinsed & finely chopped parsley

1 tsp. dried crushed rosemary or 3 TBS of fresh chopped

1 greased glass baking pan (coconut oil works fantastic & tastes great, too!)

Preheat oven to 350 degrees.   Spoon garbanzos into pan, spreading them evenly to serve as the “crust.”  Spread any chopped veggies (kale, spinach, etc)  over the garbanzo paste. Add eggs, sprinkle cheese, parsely & rosemary, bake for 25-35 minutes, depending on oven, until fork comes out of center clean.  Serve with spatula, garbanzo side up to keep from crumbling.

Serve with avocado & cucumber slices to up the greens ante & make the meal both a balanced & happy one for you & your littles.

*If I were cooler, I’d soak & sprout my own garbanzos.  The truth is, I’m simply not that organized.  Bear with me & let me think my canned version is pretty groovy, too.  For now, anyway…

** I like to post recipes where my girls can get “in” on the action-  In this case, “painting the pan” with oil, spreading the garbanzos, beating the eggs & sprinkling the cheese are all very doable for little hands.

Yes, I know it's blurry.  But this is a three year old in garbanzo squashing action, what can I say?

Yes, I know it’s blurry. But this is a three year old in garbanzo squashing action, what can I say?

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