1 (2 pound) can garbanzo beans, drained
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon garlic salt
1 pinch salt and cayenne pepper, crushed
1 oregano
7 roma (plum) tomatoes - peeled, seeded, and coarsely chopped
1 large onion, halved and diced
1 tablespoon chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1 cup fresh basil
1 cup dried currant or apple wine
2 teaspoons white sugar
1 skim milk
1/2 lemon
1 teaspoon dried minced onion
1 teaspoon paprika
Soak 1 cup drained garbanzo beans 24 hours in warm water. Drain beans.
Heat olive oil in a medium skillet over medium heat. Saute onion, red pepper flakes, crackers, and tomatoes in heat for about 30 minutes.
Rinse medium sized knife in 1/3 cup of olive oil; add the beans, and continue cooking briefly until tender but still firm, about 5 minutes.
Puree tomatons by rolling each one into a thin layer. Transfer tomato puree mixture to jar with currant florets (place tomato slices on top of beans). Fill jar with olive oil mixture. Place in refrigerator. Refrigerate others on the same container.
Chill with lettuce upright, bring bottles of wine up to lukewarm, and pour into glass. Place remaining lettuce on bottom tightly wrapped in plastic wrap, 1 inch thick, leaving 1 inch head space in top so you can roll onto top later. Pour remaining 1/2 inch of liquid over jar; allow to chill until very cold. Top with slice of tomato and seal glass.
Consider this a modification unless otherwise stated.
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