Ingredients:
1) Garbanzo beans (small, fresh) - 1 cup
2) Collard Greens - 1 cup
3) Fresh Tomato - sliced into cubes of 1/2" each
4) Scallions (chopped) - 1/2 bunch chopped into 1/4 inch pieces
5) Turmeric - 1/2 TBSP
6) Cumin - 1/4 tsp
7) Fresh Thyme - 2 sprigs
8) Black Pepper - 1/2 tsp
9) Olive Oil - 1 TBSP
10) Cilantro (finely chopped) - 1 tbsp
Method:
This recipe is actually based on an inspirational dish from a Farmers Cooperative Store in Madison, Wisconsin. Basically I start with dried Indian Black Garbanzo Beans. The beans are soaked overnight. In the morning, the soaking water is thrown away and boiled in a pressure cook for about 15 minutes. Throw away the cooking water. Now throw the turmeric in and mix well. Store in an airtight container inside the refrigerator. Meanwhile saute the scallions, cilantro thyme, black pepper and cumin in 1/2 tsp of Olive Oil. Open up the container and transfer about 2 tsps of beans into the sauteed mixture. Mix well. Now transfer the rest of the beans into the pan and saute the whole mixture on low heat for several minutes.
The salad is now ready,but not quite. The entire mixture needs to be stored away in the refrigerator for the next 6 hours or so. Garbanzo beans salad is now ready for dinner.
1) Garbanzo beans (small, fresh) - 1 cup
2) Collard Greens - 1 cup
3) Fresh Tomato - sliced into cubes of 1/2" each
4) Scallions (chopped) - 1/2 bunch chopped into 1/4 inch pieces
5) Turmeric - 1/2 TBSP
6) Cumin - 1/4 tsp
7) Fresh Thyme - 2 sprigs
8) Black Pepper - 1/2 tsp
9) Olive Oil - 1 TBSP
10) Cilantro (finely chopped) - 1 tbsp
Method:
This recipe is actually based on an inspirational dish from a Farmers Cooperative Store in Madison, Wisconsin. Basically I start with dried Indian Black Garbanzo Beans. The beans are soaked overnight. In the morning, the soaking water is thrown away and boiled in a pressure cook for about 15 minutes. Throw away the cooking water. Now throw the turmeric in and mix well. Store in an airtight container inside the refrigerator. Meanwhile saute the scallions, cilantro thyme, black pepper and cumin in 1/2 tsp of Olive Oil. Open up the container and transfer about 2 tsps of beans into the sauteed mixture. Mix well. Now transfer the rest of the beans into the pan and saute the whole mixture on low heat for several minutes.
The salad is now ready,but not quite. The entire mixture needs to be stored away in the refrigerator for the next 6 hours or so. Garbanzo beans salad is now ready for dinner.
Comments
Post a Comment