I wasn’t sure if I should title this post Hearty garbanzo stew, Lucia’s Favorite Dinner, or Everybody’s favorite dinner. It’s super easy, and super-great.
“Can we have this for dinner every night?”
I used to teach Garbanzo stew at Hipcooks to my best friends. I told Jordan that if he made this dish for his picky kids (Ethan and Jane were around 5 and 8 at the time), that they would clean their plates and ask for it every night. And guess what? He emailed me the next day to tell me that they did just that. Ha! I love being right.
Yesterday was Lucia’s birthday — she requested Garbanzo stew for lunch and dinner. I made a show of relenting, but who wouldn’t serve this up to their kiddos? It’s packed with veggies and protein. And did you happen to notice it’s also plant-based? (That’s how we roll around here, most of the time.)
A few words from Lucia about Garbanzo stew:
When Lucia saw that I’m sharing this recipe on the blog, she took over my computer to write this:
“Garbanzo stew seriously the BEST DISH EVER!! You guys should definitely make this at home! I requested this for my birthday lunch today it was SOOOOOOOOOO GOOOOOD! (My mom is also a MASTERMIND at cooking) It is a great dish to have with family. I am the expert because I have kid’s taste buds as an 11-year-old (today is the first time).”
BARGANZOOOOO!!!!
And just in case you had your doubts, here is baby Lucia, enjoying this very stew.
A meal in minutes
Start the way you do most things. With mirepoix, of course! It’s magic! Once your mirepoix has sweat, add a little white wine, and let that reduce.
Add cooked, sprouted chickpeas. Ones from a can are OK, but better if you make your own. Here’s how.
Let me transfer this to a bigger pan so you can see what’s going on:
A little superfluous olive oil, a sprinkling of chopped parsley, salt and a squeeze of lemon will finish the meal. Can we have Garbanzo stew every night?
Gift Garbanzo stew, or take it for lunch.
There are lots of variations/additions to this dish. I love to add handfuls of chopped chard or kale. My mother adds ginger and beets for a very pink version. You can add Indian spices, like cumin, mustard seeds, and curry. You can make it Moroccan, with cinnamon and dried fruit. Your imagination is the limit, but I have to say, I love the simplest version the best.
Ingredients
a swirl of olive oil
2 celery spears, diced
3 carrots, diced
1 small onion, chopped
3 cloves of garlic, sliced
1 cup white wine
1 cups diced tomatoes
2 cups cooked garbanzo beans
juice of a lemon
to garnish: chopped parsley and a swirl of olive oilInstructions
Heat a swirl of olive oil in a skillet, and sweat the mirepoix.
When the pan becomes dry and the veggies are soft, add the wine and let that reduce. Add the chopped tomatoes and garbanzos, mix and cook for several minutes. Taste and season the stew with salt, pepper, and lemon juice.
Serve with chopped parsley and an extra swirl of olive oil.
Notes
