Garbanzo Beans with Tomatoes and Onions

December 27, 2014

Garbanzo beans feature greatly in the cuisine of North Africa, Greece, Spain, Italy, India and the Middle East. They are used to top salads, make soups, stews and side dishes. This legume is extremely versatile in its uses. It is inexpensive and easily accessible. Garbanzo beans are also gluten free. As a matter of fact, dry chickpeas can be ground into flour to suit those individuals on a gluten free diet. I have successfully used garbanzo bean flour as a binder for meatballs.

1 15 oz can of garbanzo bean drained
water
1 slice of onion
1 bay leaf
1 garlic clove peeled
1 medium onion chopped
½ Tbs of olive oil
1 Roma tomato skinned and cut.
¼ tsp ground pepper
1 Tbs chopped parsley
Kosher sat to taste.
Toasted sliced baguette

Drain the chickpeas and rinse. Place the chickpeas in a pan with enough water to cover. Add sliced onion, garlic and bay leaf and simmer for 20-30 minutes. Drain and discard bay leaf, onion slice and...
See the full directions on my site

Nutritions

Calories
53

Sodium
4mg
0% DV

Fat
2g
3% DV

Protein
0.4g
0% DV

Carbs
3g
1% DV

Fiber
0.9g
3% DV