Marinated Dried Garbanzo Beans with
Little Onions and Peppers
The chickpea, or garbanzo, is not a universally appreciated bean, but I
think this combination might change a few skeptical minds. It will go
very well alongside a platter of barbecued chicken or pork, or serve
with grilled butter flied leg of lamb.
Makes 6 to 8 servings
1 cup dried garbanzo beans, picked over, soaked overnight, and drained;
or 2 cups canned garbanzo beans, drained and rinsed-do not cook
1 pint smallest boiling onions, boiled in water to cover for 1 minute,
drained, peeled, simmered in salted water to cover until tender, and
drained; or 1 1/2 cup frozen baby onions, thawed, simmered in salted
water to cover for 5 minutes and drained
2 tablespoons pure olive oil
1 small red bell pepper, seeded and cut into 1 inch pieces
1/2 small green bell pepper, seeded and
cut into 1 inch pieces
2 cloves garlic, minced
1/4 cup fresh lemon juice (1 large lemon)
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
3 to 4 tablespoons chopped fresh parsley, plus additional for
Hot pepper sauce to taste
Place the dried garbanzo beans in a medium size heavy saucepan. Add
water to cover by 2 inches. Simmer over low heat until very tender, 2
or more hours. Drain well. Place the dried garbanzo beans in a large
glass or other nonreactive bowl. Stir in the onions.
Heat the pure olive oil in a medium size heavy skillet over medium
heat. Cook the bell peppers, stirring occasionally, until just
beginning to be translucent and tender, 4 to 5 minutes. Stir the cooked
peppers into the dried garbanzo beans.
In a small bowl, combine the garlic, lemon juice, extra-virgin olive
oil, salt, pepper, and parsley. Pour this dressing over the dried
garbanzo beans and toss well. Add the hot pepper sauce. Marinate
Serve at room temperature, garnished with the additional parsley.
Remember that chilling will dull the seasoning, so be generous with the
salt and pepper.