Spanish Garbanzo Stew
This classic recipe is easy and quick to prepare using good quality canned garbanzos. Serve with fresh bread and a simple homemade coleslaw.
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 garbanzos, 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 freshly ground pepper to taste
Hot cooked rice for accompaniment (optional)
- 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.
- Add the garbanzos, tomatoes, cumin, oregano, thyme, and nutmeg, along with the water. Bring to a simmer, then cook at a steady simmer, covered, for 20 minutes.
- Stir in the parsley and season with salt and pepper to taste.
- Serve stew in bowls, or over a bed of hot cooked rice.
Makes 6 to 8 servings.