by Candyland Queens
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Candyland Queens's Notes:
2 cups of dried garbanzo beans (previously soaked overnight) Ask a question about this ingredient
1 medium size onion (yellow or red) finely chopped Ask a question about this ingredient
2 tablespoons of extra virgin olive oil Ask a question about this ingredient
1 teaspoon of sea salt Ask a question about this ingredient
Cilantro roughly chopped (as much as you like) Ask a question about this ingredient
Let the garbanzo beans boil in water and salt for about 2 hours on medium-low until it's entirely cooked (try a couple of beans to make sure that they fully cooked). Drain thoroughly (you can also use 2 cans of garbanzo, but we do prefer the dried garbanzos as they taste better).
Ask a question about this stepAdd the cooked garbanzos to a large bowl with the onion, cilantro and olive oil. Mix it thoroughly. If you want you can add the tuna and/or an egg to the mixture. It is delicious, both hot or cold and a kind of light bean dish.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Simple, straightforward, perfect. Thank you for sharing the recipe.