Spain on a Fork > All Recipes > Main Dishes > The BEST-EVER Canned Garbanzo Bean Stew | Garbanzos a la Catalana Recipe
All Recipes, Main Dishes / October 17, 2022

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.

Catalan-Style Garbanzo Bean Stew
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.

Catalan-Style Garbanzo Bean Stew
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.

Catalan-Style Garbanzo Bean Stew

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.

Catalan-Style Garbanzo Bean Stew

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Catalan-Style Garbanzo Bean Stew

Catalan-Style Garbanzo Bean Stew

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 372 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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

  5. Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts
Catalan-Style Garbanzo Bean Stew
Amount Per Serving
Calories 372 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Sodium 627mg27%
Potassium 980mg28%
Carbohydrates 45g15%
Fiber 14g58%
Sugar 8g9%
Protein 15g30%
Vitamin A 2252IU45%
Vitamin C 40mg48%
Calcium 126mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. lisa

    5 stars
    what type of cookware are you cooking in?

    16 . Nov . 2023
    • Spain on a Fork

      Links in the recipe page 🙂 Much love

      16 . Nov . 2023
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  4. Ramya

    Cant wait to make this soon for me i never had catalan style garbanzo bean stew before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    17 . Oct . 2022
    • Spain on a Fork

      Sounds great Ramya!! Much love 🙂

      18 . Oct . 2022

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