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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Very easy to prepare. This flavorful dish is popular in Barcelona, where it is often served in wide soup plates and eaten as a light main course. Garbonzos is another word for chickpeas. Ingredients:
2 (16 ounce) cans chickpeas |
2 tablespoons virgin olive oil |
4 garlic cloves (minced or pressed) |
2 green bell peppers, diced |
4 large ripe tomatoes, peeled and chopped (or 3 cans diced tomatoes with basil and garlic) |
1 pinch nutmeg (small pinch) |
1 pinch ground cinnamon (small pinch, you can also use pumpkin pie spice in place of the nutmeg and cinnamon) |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In a large pot, add the chickpeas and 6 cups fresh water to a boil. Lower the heat, simmer 3 hours, drain, and set aside.
2. IN A SKILLET, heat the oil over high heat. Add the garlic, bell pepper, tomatoes, nutmeg, cinnamon, thyme, salt, and black pepper. Cook, stirring 3 minutes. Lower the heat, cover, and simmer 10 minutes. Preheat oven to 325 degrees F. Place the chickpeas in a baking dish and top with the tomato mixture. Cover and bake 1 1/2 hours, stirring each half hour.
3. 201 Cal.; 8g Prot.; 7g Fat; 27g Carb; 0mg Chol.; 191mg Sod.; 7g Fiber.
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