Cookbook:Garbanzo Bean Stew

Garbanzo Bean Stew
Category Stew recipes
Servings 4
Time abut an hour and a half

Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Beans



  1. In a Dutch Oven or large soup pot, heat oil over medium heat.
  2. Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
  3. Stir in paprika, then sherry and cook about a minute.
  4. Add chickpeas, tomatoes, stock (or water), salt and pepper.
  5. Bring to a boil, reduce heat to low and cook partially covered until potatoes are tender and stew thickens, 30 to 40 minutes.
  6. Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
  7. To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
  8. Garnish with parsley, if desired.

Tips, Notes, and VariationsEdit

  • If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the stew is cooking.