Anyway, here's what I did: brown them quickly in a little olive oil, then add a few tablespoons of water, cover and allow them to steam for a few minutes. In the meantime, chop up a handful of flatleaf parsley (I bet cilantro would be lovely!) and finely crush/mince a clove of garlic. When the water has evaporated and the whole shebang has dried out, add a little olive oil, the garlic, parsley, a squeeze of lemon, and salt and pepper to taste.
Tuesday, September 20, 2011
Thanks again to our neighbors' overabundant CSA delivery, we found ourselves with a huge bag of fresh garbanzo beans, still clinging to their branches. After some head scratching, I figured that simple is best when it comes to new veg. I went with something like edamame with a Mexican twist, and they tasted just like you'd imagine: like a slightly nuttier, more savory edamame, with a mealier texture, and dressed simply in garlic, lemon, and some nice, grassy parsley and olive oil. Very tasty!