Garbanzo beans are not something I grew up eating, it was pinto, navy or great northern, as far as dried beans went. Of course they have to be cooked with a ham hock or some sort of pork fat. I first discovered these wonderful little nutty tasting things when everyone started making them part of there salad bars. Yes, I remember when salad bars were invented!
I can make a meal of these or use as a wonderful side dish.
1 pound dried garbanzo beans, soaked overnight
2 cloves garlic, finely chopped
1 onion, finely chopped
1/3 cup olive oil
2 cups whole-pack tomatoes, chopped, or use your canned
1 can pimientos, cut into strips, or use your Marinated Roasted Red Peppers
Salt and Pepper
Drain beans and cover with fresh water. Add garlic, onion and oil. Cover and cook gently 1 hour. Add tomatoes and simmer until beans are tender and tomatoes have cooked down. During last 15 minutes of cooking, add pimientos and season to taste with salt and pepper.