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| PUCHERO DE GARBANZOS
1/2 Tablespoon oil 2 large onions, sliced 3 garlic cloves, minced 3 cups cooked garbanzo beans 6 large tomatoes, peeled and diced 2 Tablespoons ground cumin 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh coriander, chopped In a non-stick skillet, saute onions and garlic in oil for about 3 minutes; add the cooked garbanzos, tomatoes, cumin, oregano, salt, and pepper. Cook over medium heat for 20 minutes stirring frequently. Add the coriander and serve on a bed of rice. (Serves 6) Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |