3 tablespoons olive oil
3 cloves garlic, minced
1 European onion, chopped
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 tablespoons olive oil
3/4 teaspoon dried oregano
2 teaspoons dried basil
salt to taste
ground black pepper to taste
2 (14 ounce) cans garbanzo beans, drained
In a heavy saucepan, heat olive oil over medium heat. Saute garlic and chopped white onion in olive oil until tender. Stir in Parsley, 1 cup olive oil and tomato paste. Stir in the garbanzo beans and salt to taste. Reduce heat to low and simmer for 5 to 10 minutes.
Drum the olive oil mixture into a large skillet. Boil garlic, chopped onion and parsley over medium heat for 5 minutes, stirring constantly. Add garbanzo beans and stir just until beans are tender. Remove from heat.