Serves: 5
Total Calories: 133
Yield: 2 1/2 quarts

3 cups dried garbanzo beans soaked in water for 8 to 12 hours
8 quarts Vegetable Broth
1 tablespoon granulated garlic
1 tablespoon granulated onion

Drain the beans and put them in a large pot along with the broth. Bring to a simmer (not a boil) over medium heat and cook uncovered, stirring occasionally, until very soft, 11/ 2 to 3 hours. Frequently use a ladle to skim off any foam that forms at the surface. Discard the foam.

Stir in the granulated garlic and granulated onion. Cover, decrease the heat to low, and cook for 30 minutes longer. The beans should be so tender that they seem overcooked. They will firm up a bit when they cool. Stored in a sealed container in the refrigerator, Cooked Garbanzo Beans will keep for 5 to 7 days.

Note: The broth from the cooked garbanzo beans is extremely flavorful, so don’t discard it. Whenever I have some, I use it to cook polenta or soup.

Nutritional Facts:

Serves: 5
Total Calories: 133
Calories from Fat: 18

More Recipes from the Bravo Cookbook:
Steaming Vegetables
Cooking Rice
Cooking in Dry Pots and Pans
Preparing Dried Legumes for Cooking
Roasting Garlic
Roasting Peppers
Toasting Nuts and Seeds
Blanching Herbs
Juicing Fruits and Vegetables without a Juicer
Cutting Corn Kernels from the Cob
Cleaning and Using Leeks
Vegetable Broth
Asian Broth
Cooked Garbanzo Beans
Polenta Crusts or Croutons
Tamale Dough
Nutty Dough
Coconut Vanilla Granola