Soledad's Garbonzo Beans
Why I Love This Recipe
When I was living in Santiago, Chile, my host mother used to make these at least once a week. She always served them with rice as a meal. I like to make them up as a side dish or store them in the fridge to add to salads or by themselves as a quick snack. I don't ever measure, so everything is to taste...
Ingredients You'll Need
Extra Virgin Olive Oil
If you are using dried garbonzo beans, follow the soaking instructions on the package (or just soak overnight).
Drain garbonzos and toss with crushed garlic, dill and olive oil. Don't go overboard on the olive oil -- a tablespoon or so should do. (You can skip this step if you are short on time. I think it makes the flavors more intense).
Sautee garbonzos in a large pan, adding more olive oil if necessary. Salt to taste.