Betcha can’t say garbanzo beans three times fast….garbanzo beans, garbanzo beans, garbanzo beans..hah!
Garbanzo beans, or chickpeas are healthy healthy healthy. Here’s a easy peasy way to get some into your tummy tummy tummy
sorry… I guess I had a little too much coffee this morning..
1 cup dried chickpeas cooked or 1 or 2 cans of garbanzo beans, drained
2 large garlic cloves
1/2 cup extra virgin olive oil
3 carrots sliced
1 red onion sliced
1 small dried red pepper crushed or 1/2 t red pepper flakes
1 cup dry white wine
1/2 cup tomato sauce
3 T chopped parsley
finely grated zest of 1 lemon
juice from said lemon
freshly ground black pepper
Cook the chickpeas (I have to use a pressure cooker way up here) or drain the liquid from the cans
If you cook them yourself, add a bay leaf to the cooking water if you have one laying around
In a dutch oven, heat the olive oil and add the carrots, onions and sliced garlic
cover and cook over medium heat, stirring occasionally until the carrots are tender, about 10 minutes
Add the crushed red pepper and wine
and boil over medium high heat until the wine has reduced by half, about 4 minutes
add tomato sauce and simmer another five minutes
add drained chickpeas and two cups of cold water and simmer for 15 minutes or until it starts to thicken slightly. Add parsley, lemon zest, and lemon juice, salt and pepper to taste.
I served this with roast chicken, a green salad and a glass or three of Sauvignon Blanc and it was wonderful!
adapted from Food & Wine magazine