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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 5 |
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This vegetarian recipe is from a family friend in Mexico. You could add rice, green beans or/and squash to this recipe for a more varied taste. Ingredients:
1 quart water |
1/4 lb garbanzo beans, soaked overnight |
1/2 head garlic, unpeeled |
1 tablespoon vegetable oil |
2 garlic cloves, peeled and minced |
1 small onion, chopped |
1 cup carrot, chopped |
1/4 lb fresh shiitake mushroom, shredded |
2 canned chipotle chiles, deseeded and cut into strips |
1 sprig epazote or 1 tablespoon dried coriander |
1 teaspoon salt, to taste |
1 avocado, peeled and cubed (done right before serving) |
1 tablespoon fresh cilantro, chopped |
3 limes, cut into wedges |
2 serrano chilies, deseeded and finely chopped |
Directions:
1. Using a 2 qt pot, boil the garbanzos with the 1/2 head of garlic until they are tender (1 1/2-2 1/2 hours). Remove the half head of garlic and enjoy the cooked garlic mashed and served as an appetizer on bread.
2. In a frying pan, heat the oil and saute the 2 cloves of garlic, the onion and the carrots for 5 minutes.
3. Add these to the garbanzo beans along with the mushrooms, epazote, chiles and salt. Simmer for 20 minutes over medium heat.
4. Serve in personal bowls over cubes of avocado and garnish with the cilantro, limes and serrano chiles.
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