Garbanzos - Chickpeas

A very popular Canarian Dish, served in a large dish set in the centre of the table so that everyone can help themselves, can be served with papas arrugardas or fresh crusty bread to soak up the delicious gravy.

In gredients:
  • Few pieces of meat for flavouring.
  • 250g Cooked Chickpeas.
  • 1 Meat Stock cube                                                                   
  • 2 Chopped onions  
  • 2 Chopped Tomatoes
  • 3 Cloves Garlic
  • 1 Tsp Dulce
  • 1Tsp Oregano
  • 1 Bay Leaf
  • Salt to taste
  • 200ml Vegetable Stock

Cooking instructions
  1. Place chick peas, Stock Cube and meat into a saucepan. 
  2. Add enough water to well cover and bring to the boil. 
  3. Simmer gently.
  4. In a separate pan, fry all other dry ingredients until well blended. 
  5. Then add to the chickpeas and meat and simmer for 1 hour.
  6. Add more vegatable stock when necessary .
Although you can serve them straight away with a few Papa's Arrugadas, I prefer to let stand over night and let the flavours mingle.

Garbanzos - Chickpeas on FoodistaGarbanzos - Chickpeas


  • 125 Mil Sunflower oil                                               
  • 150 g  sugar
  • 2 Large bananas, mashed
  • 1 egg, beaten 
  • 190 g Wholemeal Flour
  • 2 tsp Baking Powder
  • 125 g yogurt ( Your Choice), I used a fat free fruit yogurt
  • 100 g Raisins 
  1. Grease and line a 2 lb loaf tin. 
  2. Melt butter, sugar  in a saucepan over a medium heat.
  3. Remove from heat and add the mashed bananas, mix well.
  4. Add the egg, mix well.
  5. Stir in the flour and yogurt and raisins. 
  6. Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
  7. Bake at 170 C / Fan 150 C / Gas 3 for 35 minutes, or until a skewer comes out clean. Leave to cool and enjoy! 

Carrot Cake


  • 2 Eggs
  • 60 g Sugar
  • 50 ml Vegatable Oil
  • 130 g   Wholemeal Flour
  • 10 g Baking Powder
  • 2 tsp Cinnamon Powder
  • 1 tsp All Spice
  • 100 g   Raisins
  • 3 Large Carrots, finely grated.
  • 2 tsp Lemon Juice
  • Pinch of Salt

For Icing

  • 175 g Icing Sugar
  • 2 tsp Lemon Juice


1. Pre Heat oven to 180 degrees
2. Place eggs, sugar and oil into a large mixing bowl. Beat well until
3. Sieve the flour,baking powder,cinnamon and allspice into the egg
        mixture and fold in gently.
4. Add the raisins, grated carrots, lemon juice and a pinch of salt
        to the bowl and very gently combine all the ingredients together.
5. Pour mixture into a sandwich tin
6. Bake for 30-40 minutes at 180 degrees.
7. In a small bowl combine the icing sugar and lemon juice for form
        a runny icing sugar.
8. Let cake cool slightly and pour runny icing over top.


I found this nutritional chart on whilst trying to find out if brown rice is healthier than white rice as recent headlines seem to be telling us...

I like both , depending on what is being served with it, I would always choose white rice with a curry for example.

I find brown rice more satisfying ie. I don't feel like I need something else to eat after a couple of hours, it has a completely different taste to white rice, the problem I had when I first started to use it was that I couldn't cook it without it ending up in sticky mess, didn't look very appetising at all !!! But fortunately the internet came to the rescue and that is not now a problem, I always end up with lovely looking brown rice to serve- 'Cooking Brown Rice'

Nutritional  Value per 100g of cooked rice.

Calories 130 111

WHITE RICE                                                 BROWN RICE

Vitamin A 0% Vitamin A 0%
Vitamin C 0% Vitamin C 0%
Calcium 1% Calcium 1%
Iron 1% Iron 2%  
Vitamin D 0% Vitamin D 0%
Vitamin B-6 5% Vitamin B-6 5%
Vitamin B-12 0% Vitamin B-12 0%
Magnesium 3% Magnesium 10%

As you can see there are fewer calories in cooked brown rice,  more Magnesium,  
Potassium,  Dietary Fibre, iron , fat , sodium, and Sugar  but less carbohydrate and slightly less protein.

So at the end of the day it all depends on which diet you are on….