Skip to Content


Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search

 


CRISP GARLIC GARBANZOS
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
INGREDIENTS (CLICK TO BUY)

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 Print recipe
PREPARATION

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 - $1.39/ea
 15.5oz
 
  Garlic - $4.99/lb
 
 
You May Already Have
  Morton Regular Salt - $1.19/ea
 26oz
 
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.99/ea
 25fl oz
 
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list



Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2016 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  Platform Terms of Use