Garbanzos - Chickpeas
By: Diane
Published: Tuesday, January 25, 2011 - 12:44pm

Ingredients




Few pieces of meat for flavouring
250 grams Cooked Chickpeas
1 Meat Stock cube
2 Chopped onions
2 Chopped Tomatoes
3 cloves Garlic
1 teaspoon Dulce
1 teaspoon Oregano
1 Bay Leaf
Salt to taste
200 milliliters Vegetable Stock

Preparation

1 Place chick peas, Stock Cube and meat into a saucepan. 2 Add enough water to well cover and bring to the boil. 3 Simmer gently. 4 In a separate pan, fry all other dry ingredients until well blended. 5 Then add to the chickpeas and meat and simmer for 1 hour. 6 Add more vegatable stock when necessary .

About


I came across this dish on the Canarian Island where I live, it's traditionally a 'Tapa's' dish,  as with a lot of Canarian dishes.  I normally place in the centre of the dining table with the option of warm crusty bread or papas arrugardas to go with it, it's a favourite with family and friends.
I like to make it the day before I want to serve it, serving on the same day as you make is fine but if you leave it a day, all the flavours have blended together and it tastes so much better.