Chickpeas with Onions

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            FOOD FUNNY
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Here is a workout for the old Worldwide Recipes Groan-O-Meter
from aptly-named lifetime subscriber Kim Lovely

There was this farmer named Ken Kellog. Ken raises sheep,
and he has this surly, unpredictable ram which boldly tries to
escape the pasture at any opportunity. He also has quite a temper
(the ram, not Ken).

A bunch of ravens had their nest near by -- about twenty ravens
in all. Ten ravens make up a swoop, just like more than four
sheep are a flock, etc. Anyway, these ravens loved to harass the
ram. They'd fly down into the field and caw at him until he charged
at them. Then they'd all fly upward, and the ram would crash into
the fence.

Once, though, one of the ravens didn't get out of the way in time,
and he was crushed against the fence post. The others decided
to get revenge. When Farmer Kellog came out to check on his sheep
one day, he forgot to lock the gate properly. The ravens, working
together, pushed it open, and lured the ram out into the hayfield.
They flew towards the bailing machine, the ram bleating furiously
all the way. At the last moment, the ravens pulled up -- and the ram
ran straight into the bailer. He came out the other side in a mangled
package. Twenty big black birds came to perch upon him, satisfied,
leaving the farmer with two swoops of ravens on a package of Kellog's
brazen ram.

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            TODAY'S RECIPE
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This week we take a tour of the small dishes of Spain known as
tapas. Many of these recipes can be made ahead and kept in the
refrigerator for unscheduled snacks, and a small selection of them
would make a marvelous assortment of cocktail party finger foods.
Here is the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Chickpeas with Onions (Garbanzos con Cebolla)
[Mushrooms in Garlic Sauce (Champinones al Ajillo)]

Tuesday's Starter
Fish in Saffron Sauce (Pescado en Amarillo)
[Snails in Green Sauce (Caracoles en Salsa Verde)]

Wednesday's Starter
Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)
[Chicken Livers in Sherry (Higadillos al Jerez)]

Thursday's Starter
Cheese with Quince Paste (Queso con Membrillo)
[Anise-Flavored Beets (Remolachas al Anis)]

Friday's Starter
Potatoes with Capers (Patatas con Alcaparras)
[Pickled Oysters (Ostras en Escabeche)]

Although you can save some time by using canned chickpeas in
this recipe, I guarantee you'll be happier with the end result if you
use the dried version because they have so much more flavor.

Chickpeas with Onions (Garbanzos con Cebolla)

1/4 lb (110 g) dried chickpeas (garbanzos, ceci)
soaked overnight and drained
1 clove garlic, peeled
1 bay (laurel) leaf
1 Tbs (15 ml) salt
2 Tbs (30 ml) olive oil
1 onion, chopped
1 tomato, chopped
Salt and freshly ground pepper to taste

Combine the chickpeas, garlic, bay leaf, salt, and enough water
to cover in a saucepan and bring to a boil over high heat. Reduce
the heat and simmer covered until the chickpeas are tender, 1 1/2
to 2 hours. Meanwhile, heat the oil in a skillet over moderate heat
and saute the onion and tomato for 2 minutes. Reduce the heat
and simmer covered for 15 minutes. Drain the chickpeas, discarding
the garlic and bay leaf, and stir in the tomato mixture. Adjust the
seasoning with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6 as an appetizer.
Received on Mon May 15 06:51:35 2006