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- 1 lb sprouted garbanzo beans
- salt to taste
- 1 lb boiling potatoes, such as Yukon Gold
- 2 tbl olive oil
- 2 tsp dark sesame oil
- 6 tbl lemon juice
- Freshly-ground black pepper to taste
- 1/2 cup chopped cilantro
- 1/4 cup chopped Italian parsley
- 2 x garlic cloves minced
Simmer the garbanzos in about a quart of salted water for 15 to 20 minutes, then taste one. They should be tender but firm, not mushy. In another pot, cover the potatoes with cold, well-salted water, bring to a boil and cook until the potatoes can be easily pierced with a fork - the time will vary with the size of the potatoes. Drain the potatoes and allow them to cool completely. Drain the garbanzos and rub them lightly between your hands in a bowl of cool water. Loose skins will come off and float to the top, where you can skim them off. You may have to squeeze the beans a bit to separate them from the skins. Drain again, and combine the beans with the olive oil, sesame oil, lemon juice, pepper to taste, cilantro, parsley and garlic. Stir well, and leave the beans to marinate. When the potatoes are completely cool, peel them and dice them to the size of the garbanzos. salt the diced potatoes, wait a few minutes, then stir them into the marinated beans. Taste and adjust the seasoning with more salt or pepper as needed.