This recipe originated from Josh's Cuban family. This is hands-down the best method to prepare Chickpeas/Garbanzos EVER. Seriously, if we could bottle it and sell it - we would be rich. ;)
Josh’s Cuban Garbanzos:
15 oz. can garbanzos (Do NOT drain)
½ yellow onion, diced
1 small green pepper, diced (and if you're really brave throw a habanero or jalapeno in there)
1 tablespoon olive oil
2 cloves of garlic, sliced or minced
3/4 teaspoon cumin powder
1 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
Dash of white vinegar
Salt & Pepper as desired
15 oz. can garbanzos (Do NOT drain)
½ yellow onion, diced
1 small green pepper, diced (and if you're really brave throw a habanero or jalapeno in there)
1 tablespoon olive oil
2 cloves of garlic, sliced or minced
3/4 teaspoon cumin powder
1 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
Dash of white vinegar
Salt & Pepper as desired
Combine all ingredients in a saucepan – be sure not to
drain the beans. Let simmer on low heat 20 – 25 minutes, stirring
occasionally. Enjoy over your favorite rice - we used a blend of white and brown.
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