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Serves 4
Ingredients
- 1 cup dried garbanzo beans
- ¼ cup olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 4 small potatoes, peeled and chopped
- 2 cloves garlic, finely chopped
- 1 can (14.5 oz.) diced tomatoes with juice
- ½ tsp. dried thyme
- 1 cup water
- salt and pepper to taste
- ½ cup chopped parsley
Instructions
- Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes).
- In large pot, heat oil and sauté onions 5 minutes, stirring occasionally. Add carrots, potatoes and garlic and cook for 5 minutes more. Add tomatoes, thyme, cooked beans, water, salt and pepper. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Serve stew garnished with parsley.
