Garbanzo Bean Stew with Tomatoes


Garbanzo Bean Stew with Tomatoes

(Serves 4)

Also known as chickpeas, garbanzo beans are consumed worldwide. The legume’s firm texture and nutty flavor – somewhere between chestnuts and walnuts – is an ideal base for soups, stews, salads, and purees. Garbanzos can also be fried, roasted and ground into flour.


  • 1 cup dried garbanzo beans
  • ¼ cup olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 4 small potatoes, peeled and chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz.) diced tomatoes with juice
  • ½ tsp. dried thyme
  • 1 cup water
  • salt and pepper to taste
  • ½ cup chopped parsley


  • Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes).
  • In large pot, heat oil and sauté onions 5 minutes, stirring occasionally. Add carrots, potatoes and garlic and cook for 5 more minutes. Add tomatoes, thyme, cooked beans, water, salt and pepper. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Serve stew garnished with parsley.

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