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Pureed Dried Garbanzo Beans with Garlic and Pepper Recipes

Pureed dried garbanzo beans with Garlic and Pepper

 

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

  1. 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 thin it.

  2. 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.

  3. Serve the puree very hot, garnished with the cilantro. Or cook the puree to room temperature and serve as part of an antipasto buffet.

More about Cooking with Garbanzo Bean Recipes


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