Chickpeas with Onions

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

On a busy Friday night at the restaurant where I'd recently started
waiting tables, the owner suddenly emerged from the kitchen and handed
me money. "We're in trouble!" He said. "We're out of quarters, and
customers are waiting. Go next door and get me $40 worth."

I ran to the supermarket next door, but a cashier said she wasn't
allowed to give out that many quarters. Determined, I sprinted to a
convenience store two blocks away, but it was closed. At a gas station
farther down the road, the clerk took pity and gave me the four rolls of
quarters. Twenty minutes after I'd left, I handed the coin rolls to my
boss. "Where are the quarters?" He asked.

"Right here," I said breathlessly.

His face sank. "I meant chicken quarters."

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             TODAY'S RECIPE
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The onions add an enticing sweetness to this dish. Serve it with
toothpicks as a cocktail snack, or place it on lettuce leaves and serve
it with forks for a more elegant presentation.

Chickpeas with Onions (Garbanzos con Cebollas)

1/4 lb (110 g) dried chickpeas, soaked overnight and drained
1-3 cloves garlic, peeled
1 thick slice of onion
1 bay (laurel) leaf
Salt to taste
2 Tbs (30 ml) olive oil
1 onion, chopped
1 tomato, seeded and chopped

Combine the chickpeas, garlic, onion slice, and salt in a pot and add
enough water to cover. Bring to a boil, reduce the heat, and simmer
covered until the chickpeas are tender, 1 1/2 to 2 hours. Drain,
discarding the garlic, onion, and bay leaf. Heat the olive oil in a
skillet over moderate heat and saute the onion until tender but not
brown, about 5 minutes. Add the chickpeas and tomato and simmer uncovered for 15 minutes.
Serves 4 to 6.
Received on Sun Feb 24 20:08:34 2008