Garbanzo Bean Stew with Tomatoes Print

Serves 4

  1. 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).
  2. 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.
  • 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