The BEST-EVER Canned Garbanzo Bean Stew | Garbanzos a la Catalana Recipe
This Catalan-Style Garbanzo Bean Stew, known as Garbanzos a la Catalana, is possibly one of the most flavorful dishes we´ve ever done here on Spain on a Fork. We´re talking a ton of flavors, easy to make and done in just 40 minutes.
You can serve this stew as a main course or even as a side dish next to some grilled fish. Either way, serve it next to a crunchy baugette to mop up all that goodness and a bottle of Spanish wine for the ultimate experience.
To make this dish I used canned garbanzo beans (aka chickpeas). But you can also use dried chickpeas if you like. Just soak them overnight and then simmer the following day for 1 to 2 hours or until done.
TIPS & TRICKS to Make this Recipe: I finely grated 8 tomatoes to end up with 2 cups / 450 grams of tomato sauce. But you can also use half the amount of canned tomato sauce or even passata, to make things even easier.
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Watch the Video Below on How to Make this Catalan-Style Garbanzo Bean Stew
Catalan-Style Garbanzo Bean Stew
- 3 tbsp extra virgin olive oil 45 ml
- 8 cloves garlic
- 12 blanched almonds
- 1 small onion
- 8 tomatoes
- 2 cans chickpeas 15.5 oz / 440 grams each
- 2 cups vegetable broth 480 ml
- 1/4 tsp saffron threads .17 grams
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in the olive oil, after 1 minute add in the cloves of garlic (skins removed) and the blanched almonds, mix with the olive oil, after 3 minutes and the garlic and almonds are lightly sauteed, transfer into a mortar and set aside
Using the same pan with the same heat, add in the onion finely chopped, mix with the olive oil, after 3 minutes and the onion is translucent, add the tomatoes finely grated (about 2 cups / 450 grams), mix together and simmer for 10 minutes
Meanwhile, pinch in the saffron into the mortar with the almonds and garlic, add in the parsley and a kiss of sea salt, using a pestle pound down until you form a paste
Once the tomato sauce has slightly thickened, about 10 minutes, add in the canned chickpeas (drained and rinsed), the garlic & almond mixture and season with sea salt and black pepper, mix together until well mixed, then add in the broth and raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low-medium heat, simmer for 10 minutes
Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!
Get the Saffron Threads I used to make this Recipe
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