Nopales con Garbanzos

Recipe

PREP TIME: 10 MIN

COOK TIME: 20 MIN

Serves 4

Ingredients

• 4 Mexican cactus paddles,
• cleaned & spines removed
• 1 teaspoon salt
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 roma tomato, chopped
• 15 ounce can of garbanzo beans,
• drained & rinsed
• 1 small bunch cilantro, chopped

Directions

1. Cut the Mexican cactus paddles into strips then across to end up with even pieces. Add the chopped Mexican cactus to a large pot of boiling water with 1 teaspoon of salt. Cook until tender, about 5-7 minutes. Drain. Rinse and dry the pot to use again.
2. Heat the olive oil in the large pot over medium-high. When oil is shimmering, add the sliced onions and sauté until lightly browned.
3. Add the minced garlic and sauté for 30 seconds, then add the chopped tomato and cook another 2 minutes.
4. Add the cooked and drained Mexican cactus, garbanzo beans, and chopped cilantro to the pot with 1 cup of water. Bring to a boil then lower to a simmer and cover with lid. Let simmer for 10-12 minutes. Taste and adjust seasoning with more salt to taste, if necessary.

BY LA PLAZA BAKERY