Chickpeas in Onion Sauce

From the book Tapas by Penelope Casas. Garbanzos con cebollas. Very simple, but delicious.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 1⁄4 lb dried garbanzo beans
• 1  garlic clove, peeled
• 1  onion, sliced
• 1  bay leaf
• 1  teaspoon salt
• 2  tablespoons olive oil
• 1  medium onion, chopped
• 1  tablespoon tomatoes, skinned and chopped

Directions

1. Soak chickpeas in cold water overnight.
2. Drain and place in a deep casserole with the garlic clove, onion sliced, bay leaf , salt and cover with water.
3. Boil and then bring to simmer for 1 1/2 hours until chickpeas are tender.
4. Drain discarding the garlic and bay leaf.
5. In a skillet heat the oil and saute the onion for a minute.
6. Add the tomato, cover and cook very slowly until the onion is cooked but not colored, about 15 minutes.
7. Combine with the chickpeas. may be prepared ahead.