Difference between revisions of "Ceviche de Garbanzos"
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* [[salt]] and [[cayenne pepper]] to taste | * [[salt]] and [[cayenne pepper]] to taste | ||
| − | == | + | == Procedures== |
# Mix all ingredients in a large jar or glass bowl and cover with plastic wrap. | # Mix all ingredients in a large jar or glass bowl and cover with plastic wrap. | ||
# Let stand in the refrigerator overnight. | # Let stand in the refrigerator overnight. | ||
# Serve cold as an hors d'oeuvre with saltine crackers. | # Serve cold as an hors d'oeuvre with saltine crackers. | ||
| − | [[Category:Panamanian | + | [[Category:Panamanian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Chickpea Recipes]] | [[Category:Chickpea Recipes]] | ||
[[Category:Baby corn Recipes]] | [[Category:Baby corn Recipes]] | ||
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[[Category:Cider vinegar Recipes]] | [[Category:Cider vinegar Recipes]] | ||
[[Category:Chorizo Recipes]] | [[Category:Chorizo Recipes]] | ||
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Latest revision as of 11:35, 15 July 2012
Description
Chickpea "Ceviche"
Ingredients
- 3 cans garbanzo beans
- ⅓ cup cider vinegar
- 1 cup olive oil
- 1 finely chopped onion
- 2 to 3 Tablespoons fresh chopped parsley
- 2 teaspoons dried oregano leaves
- 3 cloves of garlic, finely minced
- 1 Tablespoon ketchup
- 3 pork sausages or "chorizos", fried and chopped (optional)
- 1 small jar baby corn, sliced (optional)
- salt and cayenne pepper to taste
Procedures
- Mix all ingredients in a large jar or glass bowl and cover with plastic wrap.
- Let stand in the refrigerator overnight.
- Serve cold as an hors d'oeuvre with saltine crackers.
