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pierino is a trusted source on General Cooking and Tough Love.
Canned or dried? If dried I like to soak them overnight, drain them thoroughly and then deep fry them. Canned, drain and combine with thinly sliced red onion, radish and tuna.
Drain, blot dry, and rest at least 15 minutes on a kitchen towel. Pan fry at moderate heat with a generous glug each of grapeseed & olive oils – about 20 minutes, shaking the pan every 3-5 minutes, until golden brown & crisp– throw in a nice handful of chopped garlic scapes (or reg garlic), kosher salt, fresh black pepper, and a dusting of cumin about a little better than halfway through. Drain on paper. Serve on or with any pasta, mixed with pilaf, over sauteed summer squash, or on nearly any salad. Use fresh cooked if at all possible.
You could roast, but it's tough putting the oven on in the summer where I live.
Pegeen is a trusted home cook.
This recipe also works with garbanzos substituted for white beans. If you have leftovers of this recipe, it also makes a good sandwich spread. Am guessing that, if you thinned the leftovers with some pasta cooking water and tweaked it a bit, there might be a pasta sauce in there as as well.
Chickpea Stew!! If you love cumin (I am a serious cumin junkie), this is AMAZING
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Well played. You deserve a cookie.
Many, many pimiento-stuffed olives later...
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