I’d only ever had them cold and in a salad, but it turns out they are just as good, if not better, warmed up. I’m told this is an old-fashioned Italian dish, which makes sense. My love affair with the beans originated at Pepe’s Italian Restaurant in Amsterdam. I’ve modified the recipe slightly, due to personal preference, and, more importantly, forgetfulness.
3 cans garbanzo beans (chick peas) – with liquid reserved from one
1 medium onion (diced)
2 cloves garlic (minced)
Dash of olive oil
Salt and pepper
2 Tbsp. fennel seed
Heat oil on medium and saute onion and garlic until soft. Add fennel seed and salt and pepper and cook for a few more minutes. Drain all but one of the cans of beans and add to pot. Stir and cook for another 20 minutes or so.
That’s it! Super easy, and super adjustable, so if you don’t want to cook for that long, or if you’d prefer to amend with extra spices it can’t be injured. It’s the perfect side dish for a Fall meal, and you can make as big or small batch as needed.
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