Ingredients
- 1 pound sprouted garbanzo beans
- Salt to taste
- 1 pound boiling potatoes, such as Yukon Gold
- 2 tablespoons olive oil
- 2 teaspoons dark sesame oil
- 6 tablespoons lemon juice
- Freshly-ground black pepper to taste
- 1/2 cup chopped cilantro
- 1/4 cup chopped Italian parsley
- 2 garlic cloves minced
Make it step by step
- Simmer the garbanzos in about a quart of salted water for 15 to 20 minutes, then taste one. They should be tender but firm, not mushy.
- In another pot, cover the potatoes with cold, well-salted water, bring to a boil and cook until the potatoes can be easily pierced with a fork - the time will vary with the size of the potatoes. Drain the potatoes and allow them to cool completely.
- Drain the garbanzos and rub them lightly between your hands in a bowl of cool water. Loose skins will come off and float to the top, where you can skim them off. You may have to squeeze the beans a bit to separate them from the skins. Drain again, and combine the beans with the olive oil, sesame oil, lemon juice, pepper to taste, cilantro, parsley and garlic. Stir well, and leave the beans to marinate.
- When the potatoes are completely cool, peel them and dice them to the size of the garbanzos. Salt the diced potatoes, wait a few minutes, then stir them into the marinated beans. Taste and adjust the seasoning with more salt or pepper as needed.
- This recipe yields 8 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.