Garbanzo Bean Stew with Tomatoes
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.