Appetizers
Garbanzos with Garlic and Olive Oil
Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.
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
- In a 10- to 12-inch frying pan over medium-high heat, cook the onions and garlic in 3 tablespoons of oil… [method continues off the bottom of the scan]
- …add the chickpeas and broth and heat until hot, about 10 minutes.
- Pour into a serving bowl… [remainder cut off in the scan]
Notes
From Sunset Magazine, December 1996. Prep and cook time about 30 minutes; makes 4 cups. The bottom of this card is cut off in the scan, so the full method is incomplete.
Original card
The recipe above was transcribed from this scan of Vera’s original card.