Garbanzos & Tomatoes
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Preparation Time: 20 minutes
Cooking Time: 60 minutes
Course: dinner
Other Info
servings: 6-10Ingredients
U.S. |
Ingredients |
European |
1 lb |
Garbanzo beans (dry) |
½ kg |
3 |
Garlic cloves |
3 |
1 |
Onion (medium) |
1 |
3 |
Tomatoes (medium) |
3 |
1 |
Red pepper |
1 |
6 c |
Water |
1.5 L |
⅓ c |
Olive oil |
78 ml |
To taste |
Salt |
To taste |
To taste |
Pepper |
To taste |
Directions
1. Wash, sort, and pre-soak garbanzo beans* the night before.
2. Chop the garlic, onion, tomatoes, and red pepper. Set each aside separately. Drain the beans.
3. In a large pot, add water and beans. Heat over a medium-high flame until almost boiling.
4. Add garlic, onion, and olive oil to the water just before it boils. Reduce heat to a simmer. Cover and cook for 1 hour (or until beans are almost tender).
5. Add tomatoes, peppers and desired salt and pepper. Continue cooking until the garbanzo beans are tender.
Notes: A healthy vegetarian entree, this dish is best served with rice* and/or tortillas**.
References: *See the Basic Rice recipe. **Seethe Tortilla recipes.