Bright lemon juice, pops of pungent scallion, the bitter fruitiness of olive oil, and a heavy hand of Romano cheese raise garbanzos up where they belong. Irresistible when they’re first made, like all things, they improve with time and are best prepared a day ahead.
Marinated beans like these are traditionally enjoyed at room temperature. Have I mentioned how they’re perfect for summer picnics and BBQs? You’ll be a total hero to the gluten free vegetarians right off the bat and some sort of food Jesus to vegans if you substitute a tablespoonful of tahini for the cheese.
Now don’t go ruining this edible marvel with canned garbanzos. They’re easy enough to cook from dry, all the more so with a pressure cooker. The difference in texture and flavor is remarkable and completely worth the effort.
Recipe yields enough for three as a main course.
Lemon Scallion Garbanzos
2 cups dried garbanzos
juice of a medium lemon
five scallions, sliced thinly
3 tbsp extra virgin olive oil, preferably Greek or Californian
1 tsp Greek oregano, crushed finely
a handful of finely grated Romano cheese
salt to taste
If using a pressure cooker, follow your manufacturer’s instructions. Otherwise, soak dried garbanzos overnight in a quart of water in the refrigerator. Simmer for about two hours until tender. In both cases, be sure to salt the cooking water with one teaspoon of salt per quart of water.
Combine lemon juice, scallions, olive oil, and oregano in a bowl and set aside while the beans cook. When the beans are done, drain them and toss with marinade. Add cheese and add salt as needed.