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Description[]

This recipe assumes dried garbanzos. If you use canned, make sure that you rinse them well and remove the skins, as described.

Ingredients[]

Directions[]

  1. Soak the beans overnight in warm water.
  2. Strain and dust with baking soda.
  3. Let stand for 15 minutes.
  4. Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins).
  5. Place in strainer and rinse thoroughly for several minutes.
  6. Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises.
  7. Add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours.
  8. Serve hot with lemon slices.
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