Appetizers
Garbanzos with Garlic and Olive Oil
Ingredients
- 3 cup finely chopped onions (about 14 oz total)
- 2 or 3 cloves garlic, minced
- 3 tbsp about extra-virgin olive oil
- 2 cans (about 1 lb each) chickpeas (garbanzos), rinsed and drained
- 1 cup chicken broth
- salt and fresh-ground pepper
- 1 tbsp minced parsley
Method
- Sauté the aromatics: Heat the extra-virgin olive oil in a skillet or saucepan over medium heat. Add the chopped onions and minced garlic. Cook, stirring often, until the onions are soft and golden.
- Add the chickpeas and broth: Stir in the rinsed and drained chickpeas, chicken broth, salt, and fresh-ground pepper.
- Simmer: Bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 to 15 minutes so the flavors blend and the liquid reduces slightly.
- Garnish and serve: Remove from heat, stir in the minced parsley, and serve warm.
Notes
From Sunset Magazine, December 1996. Prep and cook time about 30 minutes; makes 4 cups. The bottom of the original card is cut off in the scan; the full method was clarified from the original recipe.
Original card
The recipe above was transcribed from this scan of Vera’s original card.