RCI-SF.003.0013.001
Ceviche de Garbanzos
Chickpea "Ceviche"
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 3 cans
- ⅓ cup
- 1 cup
- 1 unit
- 2 to 3 Tablespoons
- 2 teaspoons
- of garlic3 clovesfinely minced
- 1 Tablespoon
- pork sausages or "chorizos"3 unitfried and chopped (optional)
- jar baby corn1 smallsliced (optional)
- 1 unit
Method
1
Drain and rinse the canned garbanzo beans thoroughly under cold water to remove excess liquid and starch.
2
Heat olive oil in a large skillet over medium heat. Add the finely minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
1 minutes
3
Add the drained garbanzo beans to the skillet and stir well to coat with the oil and garlic. Cook for 3-4 minutes, stirring occasionally.
4 minutes
4
Remove the skillet from heat and let the beans cool slightly for 2-3 minutes before proceeding.
5
Transfer the warm beans to a large mixing bowl. Add the cider vinegar, ketchup, dried oregano, finely chopped onion, and fresh chopped parsley, stirring until well combined.
6
If using pork sausages or chorizos, fry them in a separate skillet over medium heat until cooked through, then chop into bite-sized pieces and add to the bean mixture.
7
If using baby corn, slice it and add to the bowl with the bean mixture.
8
Season the ceviche with salt and cayenne pepper to taste, stirring well to ensure even distribution of seasonings.
9
Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld together and the mixture to chill completely before serving.