Chickpeas with Onions (Garbanzos con Cebolla)
1/4 lb (110 g) dried chickpeas (garbanzos, ceci)
soaked overnight and drained
1 clove garlic, peeled
1 bay (laurel) leaf
1 Tbs (15 ml) salt
2 Tbs (30 ml) olive oil
1 onion, chopped
1 tomato, chopped
Salt and freshly ground pepper to taste
Combine the chickpeas, garlic, bay leaf, salt, and enough water
to cover in a saucepan and bring to a boil over high heat. Reduce
the heat and simmer covered until the chickpeas are tender, 1 1/2
to 2 hours. Meanwhile, heat the oil in a skillet over moderate heat
and saute the onion and tomato for 2 minutes. Reduce the heat
and simmer covered for 15 minutes. Drain the chickpeas, discarding
the garlic and bay leaf, and stir in the tomato mixture. Adjust the
seasoning with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6 as an appetizer.
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