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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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From the book Tapas by Penelope Casas. Garbanzos con cebollas. Very simple, but delicious. Ingredients:
1/4 lb dried garbanzo beans |
1 garlic clove, peeled |
1 onion, sliced |
1 bay leaf |
1 teaspoon salt |
2 tablespoons olive oil |
1 medium onion, chopped |
1 tablespoon tomato, skinned and chopped |
Directions:
1. Soak chickpeas in cold water overnight.
2. Drain and place in a deep casserole with the garlic clove, onion sliced, bay leaf , salt and cover with water.
3. Boil and then bring to simmer for 1 1/2 hours until chickpeas are tender.
4. Drain discarding the garlic and bay leaf.
5. In a skillet heat the oil and saute the onion for a minute.
6. Add the tomato, cover and cook very slowly until the onion is cooked but not colored, about 15 minutes.
7. Combine with the chickpeas. may be prepared ahead.
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