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Garbanzos with Cumin
(recipe, Jim Dixon)
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.
- 3 cups garbanzo beans, soaked overnight and drained
- 1 to 2 Tbsp. kosher or sea salt
- 1 onion
- 1 to 2 Tbsp. olive oil, plus extra for drizzling at table
- 2 cups decent red wine
- 6 to 8 Roma tomatoes, chopped
- 1 Tbsp. cumin seeds
- 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.
- 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.
- 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.
- 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.
- Drizzle with extra-virgin olive oil at the table.
A couple of tablespoons of tomato paste can be substituted for the tomatoes.