Chick Peas And Onions In Anchovy Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This delightful recipe has been around a long time, purportedly first developed by Gourmet Magazine in the 1960’s. I’ve modernized it to be zippier and lighter. It makes an interesting appetizer and a fabulous side dish for a Mediterranean inspired dinner like Poulet Roti Provincial. Read more . Or even with grilled sausages. Ingredients:
1 can (2 oz) anchovies in olive oil |
1/3 cup olive oil |
2 cans (10 oz each) garbanzo beans, rinsed and thoroughly drained |
2 t. unsalted butter |
2 shallots minced |
1 medium red onion, minced |
3 t. parsley flakes |
juice of 1 lime |
red hot sauce (like sun sun or tabasco) to taste |
sea salt to taste |
Directions:
1. In a heavy pan melt butter in oil.
2. Mince the anchovies and cook in the oil/butter mixture for 1-2 minutes, mashing the anchovies with a fork. They essentially dissolve in the oil.
3. Add the shallots and onions and cook until soft.
4. Add the parsley flakes and garbanzo beans. Cook on low until completely heated through.
5. Add lime juice, hot sauce, and sea salt, if necessary, to taste.
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