Sunday, January 30, 2005

Morrrocan garbanzos with olives and tomatoes

This was a fava bean recipe that we modified from our North African cookbook and changed to garbanzos. It would probably also be great with a bit of spiciness thrown in.

1 cup wild rice (uncooked)
2 cups vegetable broth
2 tbsp olive oil
6 garlic cloves, minced
4 medium tomatoes
8-10 parsley sprig, minced
1 tsp turmeric
0.5 tsp black pepper
2 tsp lemon juice
2 cups green olives, pitted and chopped
rind of one lemon, grated
2 cans of garbanzo beans, drained and rinsed

Add rice to broth and bring to boil. Simmer for 45 minutes. While the rice is cooking, mince the garlic and parsley, juice and grate the lemon, drain the beans, and pit the olives, if applicable.

Heat the oil over medium-high heat and sauté garlic, tomatoes, parsley, turmeric, and pepper for a minute or two. Turn down the heat to low and simmer uncovered for 8-10 minutes. Add the olives and lemon rind and continue cooking for another 8-10 minutes. Finally add the beans and heat through. Serve over the rice.


Post a Comment

<< Home