Garbanzos

Eastside Road, July 17, 2010 —

GARBANZOS, WE CALLED them when I was a kid; ceci; chick peas. They're best when cooked from the dried bean, of course, and I guess (though I've never done it) not all that difficult: soak them overnight, drain them, cook them. Not forgetting the salt. With them tonight, a little chorizo crumbled up, sautéed with sliced onion and such. Green salad, of course.

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