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from "Mrs. Witty's Home-Style Menu Cookbook" by Helen Witty

Devised on a summer weekend when swarms of people were expected on the deck for cocktails, this treatment of garbanzos—also known as chick-peas—is now much in request. The nutty little legumes are especially good with a glass of dry sherry or white wine; their texture is a pleasant contrast to the smooshier types of cocktail food.

Like fava beans, garbanzos have an extra coat of skin, and they're more pleasant to eat without it; so, if time permits, I pinch off their outer coats after they've been soaked. The skinning isn't essential, and neither is starting from scratch; canned garbanzos do quite well when time is short.

About 3 cups

2 cans (19 ounce size) canned garbanzos
Salt, as needed
1/2 cup, more if needed, full-flavored olive oil
4 or more large cloves garlic, peeled and chopped

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Drain, rinse well under running water, and pat dry with paper towels.
Heat the oil in a large skillet or wok. Add the garlic and the garbanzos and toss-fry over medium-high heat, scooping and tossing them constantly, until they are crisp and deep gold in color, about 8 minutes. Salt lightly and serve warm or at room temperature.
Refrigerate leftovers. They'll soften in storage but can be recrisped by a few minutes' tossing in a skillet.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Goya Chick Peas - $1.29/ea
  Garlic - $3.99/lb
You May Already Have
  Hain Pure Foods Sea Salt - $2.99/ea
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.99/ea
 25fl oz
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