Spain on a Fork > All Recipes > Main Dishes > Moorish-Spiced Spanish Garbanzo Beans
All Recipes, Main Dishes / April 30, 2021

Moorish-Spiced Spanish Garbanzo Beans

We have made a ton of garbanzo bean (aka chickpeas) recipes here on Spain on a Fork. However, these Moorish-Spiced Spanish Garbanzo Beans might just top them all. We´re talking a burst of flavors like you´ve never tasted before.

Moorish-Spiced Spanish Garbanzo Beans
This dish is super easy to make, comes together in just 30 minutes and has a ton of health benefits. Serve it next to a crunchy baguette or with some white rice. Either way, the flavors promise to blow you away.

Moorish-Spiced Spanish Garbanzo Beans
What really flavors this dish is the Moorish-spice blend. Which consist of cloves, ground cumin, ginger powder, cinnamon powder, dried cilantro, hot smoked paprika and saffron.

Moorish-Spiced Spanish Garbanzo Beans
TIPS & TRICKS to Make this Recipe: I used jarred cooked garbanzo beans, which is the same thing as the canned ones. If you prefer, you can use dry uncooked garbanzo beans. Just soak them in water for 24 hours and then boil for 2 to 4 hours or until done.

Moorish-Spiced Spanish Garbanzo Beans

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN OLIVE OIL
SAFFRON I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make Moorish-Spiced Spanish Garbanzo Beans

5 from 5 votes
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Moorish-Spiced Spanish Garbanzo Beans

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 35 ml
  • 1/2 onion
  • 4 cloves garlic
  • 1/2 red bell pepper
  • 1/2 zucchini
  • 4 tomatoes
  • 20 oz jar or canned cooked garbanzo beans 570 grams
  • 1/2 cup vegetable broth 125 ml
  • 1/4 tsp cloves .50 grams
  • 1/2 tsp ground cumin 1.25 grams
  • 1/2 tsp ginger powder .88 grams
  • 1/4 tsp cinnamon powder .65 grams
  • 1 tsp dried cilantro .60 grams
  • 1/4 tsp hot smoked Spanish paprika .57 grams
  • 1/4 tsp saffron threads .17 grams
  • handful freshly chopped parsley
  • sea salt & black pepper

Instructions

  1. Finely dice 1/2 onion, roughly mince 4 cloves garlic, finely chop 1/2 red bell pepper, finely chop 1/2 zucchini, finely grate 4 tomatoes (to end up with 1 cup / 225 grams grated tomato) and rinse a 20 oz can or jar of cooked garbanzo beans under cold running water

  2. To make the spice-blend, add in 1/4 tsp cloves into a mortar, using a pestle pound down until you form a powder, then add in 1/2 tsp ground cumin, 1/2 tsp ginger powder, 1/4 tsp cinnamon powder, 1 tsp dried cilantro, 1/4 tsp hot smoked paprika and 1/4 tsp saffron threads, mix together until well combined

  3. Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion, chopped bell pepper and chopped zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini are tarnslucent, add in the minced garlic and continue to mix, after 30 seconds add in the spice blend, give it a quick mix and then add in the grated tomato, the drained garbanzo beans and season with sea salt & black pepper, mix together, then add in 1/2 cup vegetable broth and simmer

  4. After simmering for 10 minutes and most of the broth has been absorbed, remove the pan from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

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16 Comments

  1. Ariel Paz

    5 stars
    Just made this recipe tonight and it is definitely a repeat! Muchas gracias! The flavors, the colors, and the spices blend so well together. It’s like an explosion of flavor! I served it over cilantro rice and made myself a strawberry margarita as well. Love watching your videos also! Will share and pass along to my friends.

    31 . May . 2021
    • Spain on a Fork

      So happy to hear that! much love 🙂

      01 . Jun . 2021
  2. Glen

    5 stars
    I made this for dinner and it’s supper delicious!!! And very healthy too. I love the taste of the blended spices into the tomatoes and vegetables. Thank you for sharing this recipe.

    29 . May . 2021
    • Spain on a Fork

      So happy to hear that! much love 🙂

      30 . May . 2021
  3. Haydee Venturo

    5 stars
    Yummy. Must make this chickpeas for my family
    Thank you

    21 . May . 2021
    • Spain on a Fork

      Hope you enjoy! Thanks for the comment 🙂 much love

      22 . May . 2021
  4. tony b

    5 stars
    This was really, really nice, thank you for sharing.

    20 . May . 2021
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 much love!

      20 . May . 2021
  5. Ben Alexander

    5 stars
    Lmao love the part in the video where you say “this is not fair, have some”. Man, now I’ll have to make some.

    14 . May . 2021
    • Spain on a Fork

      Sounds great! Much love 🙂

      14 . May . 2021
  6. Coy

    Thanks for sharing the recipe. Can I sub the dried cilantro for fresh? What is the quantity?

    12 . May . 2021
    • Spain on a Fork

      Yes you can, I would add double the amount of fresh versus dried 🙂 much love

      13 . May . 2021
  7. Greg

    This was so good?This would be perfect for my veggie daughter and her partner.i will double up the ingredients and try this out on them.should I stick with the spice mix quantities as you lay them out or double up on those as well?

    11 . May . 2021
    • Spain on a Fork

      If you double the recipe, double down on the spices as well 🙂 much love

      11 . May . 2021
  8. Ramya

    will be making this soon can i skip red bell pepper as am not a big fan of it perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    30 . Apr . 2021
    • Spain on a Fork

      You can sub the bell pepper for zucchini or eggplant 🙂 much love Ramya!

      30 . Apr . 2021

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