Pureed dried garbanzo beans with Garlic
Once you have everyone enjoying dried
garbanzo beans, add this to a dinner where lamb or grilled chicken
holds the spotlight. A grilled whole fish, seasoned with fennel, will
also go very well.
Makes 6 servings
2 cups dried garbanzo beans, picked over, soaked overnight, and
drained; or 4 cups canned garbanzo beans, drained, rinsed and cooked
until very tender
1/4 to 1/2 cup cold water, if needed
2 tablespoons pure olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Place the soaked dried garbanzo beans in a medium size kettle. Add
water to cover by about 2 inches. Cover and simmer over low heat until
very tender, 2 hours or longer. Drain the dried garbanzo beans and
pureed them or the canned variety in a blender or food processor. If
the puree is too thick, add the cold water, 1 tablespoon at a time, to
Heat the olive oil in a medium size heavy skillet over low heat. Cook
the onion, bell pepper and garlic, stirring occasionally, until the
onions are golden and peppers are very soft, 15 minutes or more.
Stir the dried garbanzo beans into the skillet. Season well with salt,
pepper, and cumin. Heat thoroughly.
Serve the puree very hot, garnished with
the cilantro. Or cook the puree to room temperature and serve as part
of an antipasto buffet.