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    Garbonzos with Garlic and Olive Oil


    Source of Recipe


    Internet

    List of Ingredients




    Makes: 4 cups, eight servings

    3 cups finely chopped onions
    2 or 3 cloves garlic, minced
    3 tablespoons extra-virgin olive oil
    2 cans (about 1 lb. each) chickpeas (garbonzo beans), rinsed and drained
    1 cup chicken broth
    salt
    ground pepper
    1 tablespoon minced parsley

    Recipe



    In a 10 to 12 inch frying pan over medium-high heat, cook the onions
    and garlic in 2 tablespoons of oil stirring often, until onions
    are golden, about 7 minutes.

    Add chickpeas and broth. Cook 10 minutes more to blend flavors.
    Stir to release any brown bits from the pan. (If making ahead,
    cool, then chill in an airtight container for up to 4 days. Re-heat
    over medium heat until hot, about 10 minutes.)

    Pour into a serving bowl, add salt and pepper to taste, drizzle
    with the remaining olive oil, and sprinkle with parsley; serve hot.

 

 

 


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