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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

    Print recipe

    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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Goya Chick Peas - $1.29/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
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