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Chilean   -   Garbanzos Al Horno (Chickpea And Bacon Pie)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

  • 2 Cups Chickpeas -- Cooked
  • Salt And Pepper -- To Taste
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 1 Medium Jalapeno -- Chopped
  • 1 Teaspoon Cumin
  • 2 Cups Chicken Broth
  • 4 Ounces Smoked Bacon -- Chopped
  • 2 Large Egg -- Beaten
  • 1 Medium Pie Crust
Directions Saute onion and bacon in oil for 3 minutes. Add garlic, jalapeno, cumin salt and pepper. Saute for 4 minutes. Add broth and chickpeas. Simmer for 5 minutes. Pour chickpea mixture into a pie crust. Pour beaten eggs over and bake at 375 degrees for 25 minutes or until the eggs set and turns golden brown. Serve.
Serves 4
Time to Make 0:00

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