Cookbook:Garbanzo Bean Stew

Garbanzo Bean Stew
Category	Stew recipes
Servings	4
Time	~1.5 hours
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Beans

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 red bell pepper, peeled, cored and chopped
• 2 cloves garlic, minced
• Pinch saffron
• ½ pound new or boiling potatoes, unpeeled and cut into bite-sized chunks
• 2 teaspoons smoked sweet paprika (such as Pimenton de la Vera)
• ¼ cup sherry
• 2 cups cooked chickpeas (garbanzo beans), drained or 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (14½ ounces) diced tomatoes plus their liquid
• 2½ cups vegetable stock or water
• Salt to taste
• Freshly-ground pepper to taste
• 2 cups hot cooked rice
• Chopped parsley, optional garnish

Procedure

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 1 minute.
4. Add chickpeas, tomatoes, stock, salt and pepper.
5. Bring to a boil, reduce heat to low, and cook partially covered until potatoes are tender and stew thickens, 30–40 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.

Notes, tips, and variations

• 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.