Chickpeas with Onions (Garbanzos con Cebollas) 1/4 lb (110 g) dried chickpeas, soaked overnight and drained 1-3 cloves garlic, peeled 1 thick slice of onion 1 bay (laurel) leaf Salt to taste 2 Tbs (30 ml) olive oil 1 onion, chopped 1 tomato, seeded and chopped Combine the chickpeas, garlic, onion slice, and salt in a pot and add enough water to cover. Bring to a boil, reduce the heat, and simmer covered until the chickpeas are tender, 1 1/2 to 2 hours. Drain, discarding the garlic, onion, and bay leaf. Heat the olive oil in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the chickpeas and tomato and simmer uncovered for 15 minutes. Serves 4 to 6.
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