Garbanzos with cherry tomatoes from Appetites: A Cookbook (page 250) by Anthony Bourdain

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Notes about this recipe

  • L.Nightshade on July 09, 2018

    Note that the garbanzos have to be marinated for at least three, and up to 24 hours. It was well worth it, the lemony, garlicky, olive-oily marinade was excellent on the ordinary (canned, in my case) garbanzos. The tomatoes are roasted until softened but not bursting (OK, so a couple of mine burst while the others were waiting to get soft). Then they’re tossed with the garbanzos and chopped parsley. Simple and delicious. I served this dish and the beet dish with grilled Copper River salmon, but both of these sides are getting bookmarked for vegan dinner parties.

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