Serves 6 to 8
• 3 Tbs. olive oil
• 3 cloves garlic, chopped or thinly sliced
• 1 Tbs. paprika
• 2 medium-sized, ripe tomatoes, puréed in blender
• 1½ cups cooked garbanzo beans
• 1 Tbs. red wine vinegar
• salt
• pepper
1. In a large, deep skillet, heat the olive oil and add the garlic and paprika. Stir constantly for a few minutes, until the garlic begins to turn golden, then add the fresh tomato purée and the beans, along with about 1 cup of the bean liquid.
2. Stir in the red wine vinegar and add salt and pepper to taste. Continue cooking on a low flame until the sauce is quite thick. Serve hot or warm.
