Greek Garbanzo Beans

March 16th, 2011 by Leika

 ¼ c extra-virgin olive oil

1 t dried oregano (or 2-3 t fresh, chopped)

1 large onion, in 3/8”-1/2” dice

2 cans garbanzo beans (chickpeas), WITH LIQUID

1 can diced tomatoes

 In large, deep skillet, heat oil with oregano. Add onions and cook over medium heat until softened but not browned.

 Stir in garbanzo beans and tomatoes. Simmer, uncovered, 30-60 min, until liquid is significantly reduced. Check seasonings; add more oregano if desired.

 Good warm or at room temperature.

Recipe: Elizabeth Friedrich

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