Stewed Garbanzos; Chickpeas

Yesterday's garbanzo recipe. Always read the entire recipe ingredients and procedure before starting to cook

Short version
Sauté onion with cumin & garlic 'til lightly browned. Add other ingredients, boil briefly, reduce.

olive oil (for sautéing)
1 onion, fine julienne (slices)

1 t cumin (seeds, preferably; or ground)
1 clove garlic, minced
salt (sea or something chunky)

400 gr garbanzo beans, chickpeas, canned or jarred [14oz]) Do not drain the beans
1 tomato, roma, plum (meaty type), cubed to size of garbanzos
1 t paprika (red, not hot) or more, to taste
1 T pine nuts (piñones)
1 t honey (good stuff)


  1. 4-5 T of oil in the bottom of a sautee pan, heat until oil crinkles, just before smoking
  2. add onions &
    cumin seeds
    - reduce heat
    - sautee, browning lightly (10 minutes maybe)
  3. add minced garlic and
    some salt (1/4 t?) when onions start to brown
    I made mine onions quite thoroughly browned although not carmelized
  4. Add garbanzos (including the liquid) and the rest of the ingredients.
  5. Bring to a boil for 1 minute
  6. Reduce heat
    Can be prepared to here hours (a day) in advance; in which case, remove from heat
  7. Reduce liquid, on medium heat, to a saucy consistency
  • The onions are sliced very finely in julienne
  • Chop the tomatoes so that the pieces are about the same size as the garbanzo beans. It's one of the "tricks" of the professional kitchen to make the various ingredients the same size
  • Add more tomato for more color
  • A typical variant of this recipe adds a bunch of saffron in to the mix (with the paprika stage)
  • The pine nuts are not very obvious in this dish; maybe I'll double the quantiy next time
  • Add water if you don't have enough garbanzo juice to make it saucy. No need to be worried about adding water if you're reducing the sauce later.
  • Boiling the garbanzo beans briefl seems to make the texture more "potato like" rather than the floury texture that they have right out of the jar.

No comments: