Black-Eyed Peas Garbanzo Salad
Plan your Black-Eyed Peas Garbanzo Salad the night before, in order to soak.
Many would prefer to open cans and not bother to prepare the Black-Eyed Peas Garbanzo Salad having to plan in advance or peeling the garbanzos. But it is so much healthier cooking it from scratch, and the good points are:
- Low in saturated fat
- No cholesterol
- Very low in sodium
- High in dietary fiber
- High in manganese
- High in thiamin
Also, you will feel like a chef when you’ll find out how easy it is to get all that skin coming out so easily. (See photo below.) This recipe is dedicated to my Spanish friend, Maria del Pilar Payá y Piqueres, who taught me how to peel garbanzos and many other great Spanish recipes.
PREPARING THE BLACK-EYED PEAS GARBANZO SALAD
Soak the garbanzo and the black-eyed peas overnight in separate bowls.
Still separately, cook the two beans until soft, for about 20 or 30 minutes. Drain them separately and allow them to cool. Pour the garbanzo beans on a kitchen towel over the counter. Go on rubbing the beans with the palm of your hand, and the skin will start coming out of the garbanzo. You should be able to remove all the skin very easily.
Pour 1/2 spoon of olive oil in a saucepan and add the onions and the garlic. Cook in low heat for about 4 minutes. You can add a little water because you don’t want to sauté the onions and the garlic, all you want is to break the strong taste of raw onions and garlic and make this mixture hot to impregnate better into the beans. Still in low heat, add the beans and all else but for the chopped leaves. Stir well and remove from heat.
Place your Black-Eyed Peas Garbanzo Salad in a nice bowl with a lid and take to the refrigerator. Add the chopped leaves when it is cold. Add more olive oil and vinegar to taste.
Serve your Black-Eyed Peas Garbanzo Salad with BORSCHT MOUSSE.