This classic recipe is easy and quick to prepare using good quality canned chickpeas (more commonly referred to as garbanzos). Serve with fresh bread and a simple homemade coleslaw.

Spanish Garbanzo Stew

1 1/2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 to 4 cloves garlic, minced
1 large green bell pepper, cut into narrow 1-inch long strips
2 (16-ounce) cans chickpeas, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon ground cumin

1 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash of nutmeg
1 cup water
2 to 3 tablespoons chopped fresh parsley
Salt and lots of freshly ground pepper to taste
Hot cooked rice, optional

1. Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is translucent. Add the green pepper and continue to sauté until the onion is golden.
2. Add the chickpeas, tomatoes, cumin, oregano, thyme, and nutmeg, along with the water. Bring to a simmer, then cook at a steady simmer, covered, for 20 minutes.
3. Stir in the parsley and season sparingly with salt (the use of canned chickpeas might make salt completely unnecessary) and generously with pepper. Serve the stew in bowls on its own or over a small amount of hot cooked rice.

Makes 6 to 8 servings.