I just made a pasta/bean dish that might be changing my world. Maybe it will change yours too. Sometimes the best kitchen things happen on accident (see: chocolate chip cookies). Anyway, it makes up for the abject failure of a chocolate buttercream pie (dessert for tomorrow) that has now been laid to rest in our compost bin (we'll be buying extra butter and eggs this week, courtesy of yours truly).
Don't worry... someday Ben will contribute to the blog as well. His posts will likely be far more succinct and with far fewer rabbitholes, distractions...
1c. garbanzo beans, soaked overnight and drained (or, if you're like me, you make things like this at the last minute. In that case, pour boiling water over them, cover and let sit for 1 hour). You could also use one 8oz can.
6 olives, preferrably a combination of black and green, the highest quality you can find, pitted and chopped roughly.
1/4 red onion, on the edge between diced and minced*
1 clove garlic, minced
2T apple cider vinegar
2T olive oil
Salt, to taste
Boil the garbanzos until tender. I don't have a trick for knowing when this is - I usually end up eating a few that are pretty undercooked before they are done. Allow to cool briefly. Add the other ingredients and stir.
You could eat it plain or with crusty bread, but we're going to have it with pasta since we are running a 12k tomorrow morning. You can use any kind of small pasta you like. Orichette is nice with garbanzos, if you're looking for a recommendation.
Add pasta to garbanzos and toss. Stir in some arugula if you like (we will!).
Don't worry... someday Ben will contribute to the blog as well. His posts will likely be far more succinct and with far fewer rabbitholes, distractions...
1c. garbanzo beans, soaked overnight and drained (or, if you're like me, you make things like this at the last minute. In that case, pour boiling water over them, cover and let sit for 1 hour). You could also use one 8oz can.
6 olives, preferrably a combination of black and green, the highest quality you can find, pitted and chopped roughly.
1/4 red onion, on the edge between diced and minced*
1 clove garlic, minced
2T apple cider vinegar
2T olive oil
Salt, to taste
Boil the garbanzos until tender. I don't have a trick for knowing when this is - I usually end up eating a few that are pretty undercooked before they are done. Allow to cool briefly. Add the other ingredients and stir.
You could eat it plain or with crusty bread, but we're going to have it with pasta since we are running a 12k tomorrow morning. You can use any kind of small pasta you like. Orichette is nice with garbanzos, if you're looking for a recommendation.
Add pasta to garbanzos and toss. Stir in some arugula if you like (we will!).
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