The BEST-EVER Canned Garbanzo Bean Stew | Garbanzos a la Catalana Recipe

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked tofu

Turkey sausage reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base that works well.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Regular paprika provides color without the cost.

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

After about one minute, add 8 cloves of garlic with the skins removed and 12 blanched almonds; mix to coat in olive oil and sauté for 2-3 minutes until lightly sautéed.

Remove the garlic and almonds from the pan and transfer them into a mortar; set aside.

In the same pan, add 1 finely chopped medium onion and mix to coat in olive oil; sauté for 2-3 minutes until the onion is translucent.

Add 2 cups of tomato sauce to the pan and mix; simmer for about 10 minutes until the sauce thickens slightly.

In the mortar with the garlic and almonds, add 1/4 teaspoon of saffron threads, 2 tablespoons of finely chopped fresh parsley, and a pinch of sea salt; pound into a paste (a food processor can also be used).

Drain 2 cans of garbanzo beans (15.5 ounces each) in a colander and rinse under cold running water.

After 10 minutes, add the drained garbanzo beans and the almond-garlic mixture to the tomato sauce; season with sea salt and freshly cracked black pepper, and mix gently to avoid breaking the beans.

Add 2 cups of vegetable broth to the pan, turn the heat to high, and bring to a boil.

Once boiling, cover the pan with a lid, lower the heat to low-medium, and simmer for about 10 minutes for flavors to develop.

Remove from heat, transfer to a serving dish, and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary