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Spanish Garbanzo Stew

This classic recipe is easy and quick to prepare. Serve with Tomato-Olive Bread (page 147) and a simple homemade coleslaw.

Recipe information

  • Yield

    6 to 8 servings

Ingredients

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 short, narrow strips
2 cups water
Two 16-ounce cans chickpeas, drained and rinsed
One 28-ounce can salt-free diced tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground pepper to taste
Hot cooked rice, optional

Preparation

  1. Step 1

    Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and green pepper and continue to sauté until all are golden.

    Step 2

    Add the water, chickpeas, tomatoes, cumin, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes.

    Step 3

    Stir in the parsley and season sparingly with salt and generously with pepper. Adjust the consistency with more water as needed, but let the stew remain thick. Serve over a small amount of hot cooked rice, if desired.

  2. Nutrition Information

    Step 4

    Per serving:

    Step 5

    Calories: 186

    Step 6

    Total fat: 6g

    Step 7

    Protein: 7g

    Step 8

    Fiber: 9g

    Step 9

    Carbohydrate: 29g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 200mg

Vegan Soups and Hearty Stews for All Seasons
TagsStewSoup/StewSpanishEuropeanChickpeaBean and LegumeVegetableCanned TomatoTomatoBell PepperRiceRice & GrainsMainDinnerVeganVegetarianDairy FreeGluten FreeNut FreeOne-Pot MealsWeeknight MealsEasySimmerCookbooks
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