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Garbanzos with Cumin

(recipe, Jim Dixon)

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If you are able, buy locally grown and dried garbanzos for this (or any) dish. Also, use your highest quality olive oil to drizzle on the garbanzos at the table.


  1. 3 cups garbanzo beans, soaked overnight and drained
  2. 1 to 2 Tbsp. kosher or sea salt
  3. 1 onion
  4. 1 to 2 Tbsp. olive oil, plus extra for drizzling at table
  5. 2 cups decent red wine
  6. 6 to 8 Roma tomatoes, chopped
  7. 1 Tbsp. cumin seeds


  1. Put at least 1 tablespoon of salt into a pot filled with several cups of water; bring to a boil and cook the soaked garbanzos for about 20 to 30 minutes. Drain, but reserve 1 cup cooking water.
  2. Chop the onion and cook at a low temperature in olive oil until it’s soft; it should take about 45 minutes to caramelize. Add wine and cook on medium heat for about 20 minutes, or until reduced to about ¼ cup.
  3. Add tomatoes and cook for about 10 minutes, or until they break down. Add the garbanzos and a little of their cooking liquid. Keep simmering until this thickens.
  4. Meanwhile, toast cumin seeds over medium heat in a heavy skillet. When they start to brown, grind with a mortar and pestle and add to the beans. Toss well.
  5. Drizzle with extra-virgin olive oil at the table.


A couple of tablespoons of tomato paste can be substituted for the tomatoes.