Beth Dooley is a James Beard Award winning author and co-author of several cookbooks. Her newest book, “Sweet Nature” is a home cook’s guide to using honey and maple syrup in cooking. Beth brought several different honeys for us to taste test.
Join Beth for her book launch at The Birchwood Café at 6PM, Tuesday, April 30, 2019.
Beth prepares Middle East Spiced Garbanzo Beans, a recipe from the book that uses honey. Serve these nicely spiced garbanzo beans over farro for a hearty side dish or salad or with toasted pita bread for a simple appetizer
Middle East Spiced Garbanzo Beans
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon za’atar seasoning
1 tablespoon honey
Juice of 1 Meyer lemon
1 15-ounce can of garbanzo beans with liquid
Freshly ground black pepper to taste
Heat the oil in a medium skillet over medium heat. Add the garlic and onion and cook until tender, about 3-5 minutes. Stir in the seasoning, honey, lemon juice, and garbanzo beans with liquid and simmer until the liquid thickens, about 3 to 5 minutes. Season to taste with the pepper.
SWEET TIP: Find za’atar seasoning in the spice aisle of grocery stores. This recipe also works well with mild curry powder.