Garbanzos
yield
6 quarts
servings
expiration date
5 days
ADDITIONAL PREP RECIPE
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ingredients
- 4 bags dried garbanzos (4 lb)
- 2 carrots, peeled
- 2 onions, quartered
- 1 celery
- Sachet of sage, thyme, peppercorn, guindilla pepper
- 8 quarts of water
sourcing
PROCEDURE
- In a large rondeaux, brown vegetables cut in mirepoix, add sachet and garbanzos and cover with cold water, bring to a boil
- then to a simmer, cook until just undercooked. Remove and allow to cool in the liquid. (while cooling they will end their cooking process)
CRITICAL CONTROL POINT
- Once cold the garbanzo should be creamy inside. Never al dente!
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