|Garbanzo: Lean and tasty|
For convenient quickie and to save time I could easily reach for a can. I always rinse off the canning liquid to get rid of salt and sugars. But if you want to really showcase something with a little more integrity, use dried legumes and soaked overnight.
Garbanzo in the Basque Style
1/2 lb dried garbanzo, soaked over night
1 cup vegetable stock or broth
2 medium cloves of garlic, peeled and cut thin
3 tbl finely diced green peppers
3 tbl finely diced white or yellow
1 tbl each chopped parsley and cilantro
3 tbl extra virgin olive oil
juice of 1/2 a lemon
salt and pepper
Bring the vegetable stock to simmer and add garlic and garbanzo beans. Simmer gently partially covering with a lid for about 20 minutes. Remove to a bowl. Wipe out the pan and return to medium heat.
Add the olive oil and then the peppers and red onion. Saute lightly for 3 minutes. Add the garbanzo with any simmering broth, the herbs, and lemon juice. Cook another 3 minutes. Season to taste, and finish by cooking 2-3 minutes longer. The beans will be slightly crunchy. Add a bit more stock and cook a bit longer if you want them cooked through completely.