Big pot-o-stewGarbanzo beans – also called “chickpeas” – are old; I mean, old… like, really old. 7,500-year-old remains have been found in the Middle East. (Apparently, they unearthed an ancient Publix in Yemen.)

Although I wouldn’t recommend eating 7,500-year-old anything (!), as previously noted here on Live from the Lizard Lounge I do whole-heartedly recommend beans as part of a healthy, well-rounded diet. Include some brown rice as the co-star, and you’ve got as complete a protein punch as can be found outside of a turkey leg.


In keeping with my series of soup and stew recipes, on this week’s menu I’m serving:


Garbanzo Bean Stew

Garbanzo Bean Stewthe ingredients

  • 1 onion, chopped
  • 1 T. olive oil
  • 6 c. garbanzo beans, drained
  • 29 oz. canned tomatoes, chopped
  • 16 oz. frozen green beans, thawed
  • 15 oz. tomato sauce
  • ½ t. paprika

the steps

  1. Saute the onion in the olive oil until translucent; add the spices. Cook 3 min.
  2. Add the garbanzo beans, tomatoes, and tomato sauce; simmer, covered, for 30 min.
  3. Add the green beans and cook 10 more min., seasoning with salt to taste.

the thoughts

  • I always use dried beans when I cook whenever possible. A pound of dried garbanzo beans will cook up to be more than enough (use them all and don’t worry about the extra bean-age). If you prefer the convenience of “tinned” beans, use about three cans, but drain the liquid and rinse to get rid of as much of the sodium as possible.
  • For an even heartier option, you can added cubed ham (or turkey ham if you’re more health conscious). Toss it in around step #2.

This recipe makes a heaping-helping of stew. You can easily halve all the ingredients for a smaller batch or just freeze anything you can’t eat in a week or so in 1-gallon freezer bags.

Just don’t wait 7,500 years to eat it…

2 Responses to “Stew-mongous”

  1. George Mitchell Says:

    If the pop-up pothead picture was really good, then this is totally awesome. Can only imagine what they’ll think when they come across it in 7,500 years.

  2. Soup-er food – the gentle (yet mighty) lentil « Live from the Lizard Lounge Says:

    […] like garbanzo beans, which I discussed in an earlier post, lentils are ancient, with seeds dating as far back as 8000 years discovered at archeological sites […]

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