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