This is a very simple dish that is found on a mezze table; it is so simple yet once you taste it, you will become totally enamored with it. It is garbanzo beans, cooked to death until they are soft, swimming in a broth of olive oil, lemon juice and a dash of garlic, sprinkled with ground cumin and toasted pine nuts.
You can eat it with some pita bread and some fresh onions or chili peppers.
Here is the critical thing: buy the best quality chick peas; I have tried several and I like the ones that are imported from Canada the best; they are bigger and when cooked long enough get the softest; or use cans and cook them some more till the beans are extra tender.
- 2 cans of garbanzo beans or 1 cup of dried beans; if dried, soak in a lot of water with a half-teaspoon of baking soda, overnight.
- 4 cloves of garlic, mashed with a dash of salt
- 1/3 cup of extra-virgin olive oil
- 2 Tablespoons of fresh lemon juice
- 1/2 cup of toasted pine nuts
- 1 1/2 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon (optional)
- If using cans, rinse the beans, add more water to cover and place in a pot; if using dried beans, rinse, cover with water and cook the pot as long as needed until the beans are meltingly tender.
- Add the lemon juice, olive oil, spices, mix well; serve warm with a sprinkle of toasted pine nuts and some extra cumin and olive oil. Eat with pita and a fresh chili pepper or onion if you like.
NOTE: Some people (hmm.. me!) like to skin garbanzo beans and find that it is easier to digest or whatever.