Tacu Tacu
From: Walltop

Last summer our local mexican vegetable market had Peruvian beans and I went looking for authentic recipes to use them. The original recipe did not have garlic but I am one of those cooks that believes there can never be too much garlic or onions.

SERVES 6

• 1 cup chickpeas
• 1 cup brown rice
• 1 cup sweet onion
• 3 garlic cloves (or more)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• pepper
• water, for cooking chick peas and rice

Cover chick peas with water and cook til done. About 1 hour. Add more water if needed.

Cook rice in 2 1/2 cups water. About 40 minutes.

When the chick peas and rice are almost done, slice garlic and onions then in a large pan until onions are soft.

Drain chick peas and stir chick peas and rice into the sauted onions and garlic.

Add salt and pepper to taste.